Executive Chef Jason Gethin has rolled out their new menu at Table No 10 for the winter season that now features small dishes, such as the Pig Ear Tostada, Grilled Texas Quail and Charred Octopus, served with fried caper berries, grilled lemon, olive oil and oregano gremolata. New larger plates consist of the California Rabbit and Grits, the Buffalo Rib Eye Tomahawk and the Smoked Pork Collar, served with cranberry beans and cauliflower.
To continue with their creative cocktail program, their menu now includes the Monte Carlos, served with El Silencio mezcal, Epsolon Reposado tequila, Benedictine and orange bitters. Prefer your drink shaken, rather than stirred? Order the Black Berry Punch, served with bourbon, blackberries, lime, sugar and mint.
And who could forget about dessert? The talented pastry chef switched it up with what I’m sure to be your new favorite sweet treats. Try their S’mores Doughnut dish, complete with ganache filled bruleed marshmallows, caramel, dehydrated chocolate mousse and vanilla custard. For those cake lovers, order the Semolina-Ricotta Cake, served with caramel popcorn, corn ice cream and Aleppo pepper tuile.
Table No. 10 is located in the East Village at 369 10th Avenue. For more information, visit TableNumber10.com and check out the new menu below.
