The Roanoker - March/April 2015 - DG15

Multiple locations
Downtown Roanoke
Starters
New Orleans Style BBQ Shrimp . . . . . . . . . 11
TABLE 50 Sample Menu Selections
Main Courses
Seared Jumbo Sea Scallops . . . . . . . . . . . . . 15
In a Parmigiano-Reggiano, Armagnac
cream sauce .
Award-Winning
Cuisine
Ever since Table 50 opened its
doors in 2006 the restaurant has
made regular appearances in
The Roanoker magazine's annual
Readers' Choice Dining Awards,
most recently receiving honors
for "Best Kitchen Staff" in the
2014 survey. Customized menus
for special events also make Table
50 an excellent choice to celebrate
a special occasion with friends,
family and loved ones. Great food,
more than 100 excellent wines
and unspoiled ambiance will make
your event one to remember.
Maryland Style Hot Crab Dip . . . . . . . . . . . 11
Prince Edward Island Mussels . . . . . . . . . . 10
In a white wine saffron broth .
Sweet Potato Gnocchi . . . . . . . . . . . . . . . . . . 10
Smoked gouda cream sauce, caramelized
onions and bacon .
Cajun Crab Cake Sliders . . . . . . . . . . . . . . . 13
Remoulade and bread and butter pickles .
Soups & Salads
Crab Bisque . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Herb Baked Goat Cheese Salad . . . . . . . . . . 8
With spiced pecans, apple and
dried cherries .
Classic Caesar . . . . . . . . . . . . . . . . . . . . . . . . . . 7
With Parmigiano-Reggiano crostini
and roasted garlic .
Fresh Pastas
Mediterranean Pasta with Shrimp . . . . . . 22
With artichoke hearts, olives and
feta cheese .
Fusilli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
With vodka tomato sauce and sweet
Italian sausage .
Chicken and Shiitake Mushrooms . . . . . . 22
With a sherry and gorgonzola cream sauce
over fusilli pasta .
LOCATION
309 Market Street
Downtown Roanoke
540-904-2350
HOurs
mON-sAT
LUNCH: starting at 11:30 a .m
DINNER: starting at 5 p .m .
BAr HOurs
mON-sAT
Until Close
Open Sundays For Private Functions
Reservations Recommended
table50roanoke.com
Black Pepper Fettucine . . . . . . . . . . . . . . . . . 15
With sweet honey walnut pesto . Add
chicken, shrimp or salmon $22 .
Fine Dining in the Heart of
The Historic City Market
One of Roanoke's most lauded fine dining
establishments, Table 50 is certain to
please even the most discriminating diners.
Celebrating nine years in 2015, this elegant
restaurant is located in the heart of downtown.
Here, chefs use classic techniques and fresh,
local ingredients to create an elegant dining
experience, and affordable, hand-picked wines
from around the world complement any meal.
Make your reservation today!
Menu prices and selections subject to change. Currency in USD.
15
Grilled Salmon . . . . . . . . . . . . . . . . . . . . . . . . . 26
Over fire roasted vegetables, garlic mashed
potatoes and Chicago butter sauce, crispy
leek garnish .
Vegetarian Entree . . . . . . . . . . . . . . . . . . . . . 18
Table 50's spanakopita with red pepper aioli .
Low Country Shrimp and Grits . . . . . . . . . 25
Tasso ham, crab meat and white cheddar
grits .
Rack of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Over brussel sprout hash and a port wine
demi-glace reduction .
14-oz. Dry Aged Ribeye . . . . . . . . . . . . . . . . 32
With French green beans, garlic mashed
potatoes and a buttermilk bleu cheese
cream sauce .
8-oz. Filet Mignon . . . . . . . . . . . . . . . . . . . . . 34
Certified Angus Beef® with roasted shallot
and gruyere potato cake, sauteéd asparagus
and Diane sauce . Add bleu cheese $5 .
Blackened "Ahi" Tuna . . . . . . . . . . . . . . . . . 27
Over Andouille sausage and crawfish
risotto with vegetable garnish .
Duo of Duck . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
A seared breast and confit of leg with
herbed spaetzle and fig gastrique .
Pan-Seared Crab Cakes . . . . . . . . . . . . 20/28
With julienne vegetables, garlic mashed
potatoes and saffron beurre blanc .
Rosemary Roasted Split
Chicken Breast . . . . . . . . . . . . . . . . . . . . . . . . 24
Over rustic pearl couscous with natural jus .
Table 50 House Ground Burger . . . . . . . . . 14
Served on a Truffle buttered Kaiser with
Wisconsin cheddar, charred shallot mayo,
lettuce, tomato, onion and house-cut fries .
http://www.table50roanoke.com http://www.table50roanoke.com
The Roanoker - March/April 2015

Table of Contents for the Digital Edition of The Roanoker - March/April 2015
