Table Asheville Restaurant - Seasonal New American Cuisine.

Tales of the pig

Posted on: May 9th, 2012

Prepping for the pig tent at the Atlanta Food & Wine Festival this weekend. Stop by and see us!

It’s hot

Posted on: May 5th, 2012

…so we made a chilled asparagus and mint soup with Theros olive oil, roast asparagus tips and chive flower, for a special lunch today. I think it might find its way onto the menu soon!

Roast suckling pig

Posted on: May 5th, 2012

Straight out of the oven, but this is just the first step. You can find the final dish on the menu tomorrow night.

Nettle and fava sformatto

Posted on: May 4th, 2012

Basically a baked ricotta custard, this dish is one of our most popular this week. Topped with local greens and accompanied by bruschetta, McConnell asparagus and chive blossom.

Last chance for soft shells

Posted on: May 3rd, 2012

It’s the last night we’ll have soft shell crabs on the menu, so get here early!

Join Us Thursday!

Posted on: April 24th, 2012

Remember to dine out with us this Thursday and 20% of our gross sales will be donated to the Western North Carolina Aids Project. Space is filling up fast, so give us a call or reserve online.

Green treats

Posted on: April 20th, 2012

It’s taken awhile to get them sourced locally, but we now have green strawberries in-house. Tonight they are lightly pickled then shaved over bocquerones.

Greens and softshells

Posted on: April 18th, 2012

Here are a few images from service this weekend. Pea greens salad and the soft shell crab entree

Be-Bop a Re-Bop…

Posted on: April 11th, 2012

We’ve been waiting for the first crop of rhubarb and it’s finally here. Besides the obvious strawberry combo you’ll find it with ginger in a tarte tatin and even a cocktail or two.

It’s that time again…

Posted on: April 5th, 2012

We’ve got softshell crabs on the menu, so get them while you can! This beauty is from NC and was paired with house ham, foraged greens, and popcorn purée.