Dinner menu

Lunch Menu | Dinner Menu | Desserts and beverages

Dinner menu

Starters

• New Orleans style BBQ shrimp 10.
• Maryland style hot crab dip  9.
• *Seared jumbo sea scallops in parmesan Armagnac cream sauce 15.
• *Prince Edward Island mussels in a white wine saffron broth 10.
• Pulled pork bbq in puff pastry with smoked corn and goat cheese 10.
• Table 50 charcuterie and cheese plate 12.
• Potato gnocchi, herb goat cheese cream sauce with pistachios and grapes  10.

Soups & Salads

• Crab Bisque 7.
• Herb baked goat cheese salad with spiced pecans, apple, and dried cherries 7.
• *Classic Caesar with parmesan crostini and roasted garlic 7.
• Mixed greens house salad with roasted red pepper and sunflower seed garnish 6.
• Iceberg wedge with blue cheese, bacon and walnuts 7.
• Roasted beet salad over Arugula with Balsamic, red onion and parmesan cheese 8.

• Mediterranean rotini with shrimp, artichoke hearts, olives and feta 20.
• Penne with vodka, tomato sauce and sweet Italian sausage 18.
• Fettucine with sweet honey walnut pesto 14. Add chicken, shrimp or salmon 20.
• Pan Seared medallions of beef tenderloin with rotini, shiitake mushrooms and capers in a demi cream sauce 21.

Main Courses

• Pan seared crab cakes with julienne vegetables, garlic mashed potatoes, and saffron beurre blanc  17/25.
• *Duo of Duck: confit leg and seared breast over herbed spaetzle, fig gastrique  26.
• *Australian rack of  lamb over brussel sprout and potato hash, stone ground mustard demi-glace  32.
• *Certified Angus 14oz dry aged Ribeye with garlic mashed potatoes, red pepper aioli green beans, and Maytag blue cheese sauce 30.
• *Seared salmon over fire roasted vegetables, garlic mashed potatoes and Chicago butter sauce, crispy leek garnish  25.
• Rosemary roasted split chicken breast over rustic pearl couscous with natural jus 22.
• *Certified Angus 8oz Filet Mignon with roasted shallot and gruyere potato cake and blackberry beurre rouge 32.
• *Blackened “Ahi” Tuna over Andouille sausage and crawfish risotto cream sauce with vegetable garnish 27.
• *Seared Carolina Grouper with fire roasted corn polenta cake, lump crab, asparagus, and cilantro bercy sauce 30.
• Pan fried chicken thighs with red wine balsamic and country ham reduction with three cheese mac and cheese and collard greens 22.
• *Table Fifty house ground burger, Truffle buttered kaiser, Wisconsin cheddar, charred shallot mayo, lettuce, tomato, onion, and house cut fries 13.

A La Carte Items

• Crab cake 12.
• Roasted Garlic Mashed Potatoes 5.
• Sautéed asparagus 6.
• Maytag Blue Cheese 5.
• Risotto 6.
• Jumbo Lump Crabmeat 10.
• Sautéed Vegetables 6.
• Shrimp Skewer 8.
• Collard Greens 5.
• Three cheese mac and cheese 5.
• Sauteed garlic spinach 5.