“Ordering food from The Table is like doing yourself a HUGE favor, but easier! I have eaten so many of their meals, and every time it's both pure delight and just a tiny, creative push outside my gastronomical comfort zone.”— Julie, Berkeley
Chef Peter’s
flavor profiles
Roasted Vegetables
Great roasted vegetables come from great locally grown vegetables. It's amazing what hidden flavors are found when we source our produce from farmers growing locally and not in large mono-agricultural farms designed by an experienced chef.
Seasonal Market Salads
We start with a simple but elegant salad, reflecting the seasonal locality of farmers market fruit, seasonal mixed greens paired with an assortment of toppings and house made dressing with organic olive oil.
Sustainable Mains
Pork has great flavor when it is locally and sustainably farmed and from the duroc breed. It lends its essence to any food it is stewed in. I often pair it with large slow cooked white beans in a cassoulet. We offer a hearty stew filled with various styles of pork and serve it with braised market greens and a garlic, parsley, lemon zest garnish.
Beef is our “meat and potatoes.” Braised in a balsamic house beef stock and reduced to a glazed sauce, it is paired with classic mashed potatoes and sauteed green beans. The tried and true iconic american classic. We practice whole animal butchery and have sourced whole animals from regenerative farms
We offer a variety of sustainable mains featuring, local and organic protein categories including organic chicken, local pork, a beef or a seafood and vegan or vegetarian option.
Meat Mains
Our favorite is chicken is from regenerative farm’s Burroughs Family farms, an organic farm in Denair, CA.
We sear and roast the chicken, and topped with a house made romesco sauce. A creamy sweet, sour, and nutty mix of piquillo red peppers, toasted almonds and hazelnuts, sherry vinegar, thickened with house made wheat breadcrumbs and olive oil.
It has a red vibrancy that stands out against a ladle full of cheesy polenta and roasted broccoli or greens. This dish has great contrasts of color, flavor and texture.
Fish Mains
When sustainable salmon is in season at Monterey Fish market, we pan sear and lay portions on a bed of black rice, artichokes, and drizzle with house cilantro aioli.
Sweets
Our house-made Italian Pudding offers a baked no gluten chocolate dessert that contrasts crunchy nuts with soft pudding.
A rich chocolate with light whipped cream. A bittersweet pudding with sweet caramel sauce. All the contrasts are portrayed in this one dessert.
For dessert, we showcase our take on the humble chocolate chip cookie, our use of whole grain flour, honey and dates in lieu of refined sugar, walnuts for added nutrition and crunch, browned butter for more flavor, yeast to allow a natural partial rise, and locally pasture raised eggs.
This cookie reflects a culmination of work to express what can be created outside of a world network of ingredients gathered from a global system to a local systems and brings a simple unhealthy processed snack or dessert to a robust more substantial end to a meal.
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