Wine Pairing Dinner with Grace Winery

Valentine’s Day Dinner

The Feast of Saint Valentine

 Thursday February 14th, 2019

 5 Course Tasting Menu


Oysters and Pearls

Caviar. Tapioca. Chives. Vermouth

 Tomato “Soup & Salad”

Tomato confit. Pickled eggplant. Fennel. Lobster. Coriander. Lemon Gel


Pan seared foie gras

Maple Syrup. Mushroom crumble. Rye crisp. Honey textures. Spiced Apple

Lancaster County Quail

Pickled gourd. Macadamia nuts. Pomegranate. Quail jus



House Duck Prosciutto. Duck Confit. Cured Egg Yolk.  Consume 


Lamb Tenderloin

Whipped Greek Yogurt.  Juniper Fennel Olive Crumb. Blueberry. Braised leeks. Spiced Wine Reduction. 

Pan seared scallop

Tomato Honey Broth. Apple tartare. Chive oil

A5 Japanese wagyu ($40 supplement) 


Bananas Foster

Rum raisin iced cream. Crepe. Nutella. Peach schnapps.

$95 per person

January 2019 Tasting Menu

At The Table BYOB strives to bring the freshest ingredients of the highest quality to our Table. In an effort to provide you with the best experience possible and maintain this level of excellence, the menu provided below is subject to change. Please feel free to call and speak to us about any questions regarding menu changes and special needs due to dietary restrictions or allergies. Thank you for your understanding and we look forward to welcoming you to our Table.

Sample of our Chef’s 6 Course Tasting Menu

Items are subject to change based on the ingredients available