|
Table 34’s décor is elegant---and casual. The pale wood floor and recessed lighting complement the burgundy walls adorned with decorative wrought iron-framed mirrors of various sizes and shapes. Described on daily changing menus, Wes Kendrick's imaginative cuisine may include luncheon soups such as a purée of roasted garlic with potato, a staple, as is the house-smoked salmon appetizer on a potato galette with parsley-shallot cream offered for lunch and dinner. Luncheon sandwiches include a charbroiled hamburger on a fresh-baked focaccia bun. Seared or grilled Maine sea scallops are presented as an appetizer and-or entrée for lunch and dinner; all-beef meatloaf with mashed potatoes and onion gravy, as well as pizzas, are always on the menu. We like the oven-roasted duckling with wild rice pilaf. Go for the braised beef pot roast with herb spätzle and bordelaise sauce. Save room for the fresh berries atop the vanilla bean crème brûlée.
|
