Table 104 Menu

Olives, Grilled eggplant, Pickled onions, Charred sourdough.

Eggplant, Tomato cream sauce.

Grilled crostino, plum tomato, shaved grana.

Piri-piri ,Romesco, Shishito, Herb Oil

Wilted kale, Butternut squash, Hazelnut butter vinaigrette, Sage.

White Balsamic Aioli

Prosciutto San Daniele, Bufala, Grissini, Quince Jam \n

Smoked Bacon, Red Onion, Cherry Tomato, Gorgonzola Fondue

Wholegrain Croutons, Grana, Caesar Dressing

Romaine and Cabbage, Avocado, Cheese fritters, mustard vinaigrette.

Sunshine tomatoes, Corn, Grilled scallions, Crispy chickpeas,\nCreamy corn dressing.

Sopressata, long hots, plum tomato, housemade mozzarella.

Roasted Red Grapes, Smoky Mozzarella, Provolone Piccante, Aged Grana, Bufala Campana

Creamy parmesan truffle, Autumn mushrooms, Fresh mozzarella

Arugula Pesto, Parmigiano, Asparagus, Cauliflower, Leeks

Roasted Tomatoes, Garlic, Shaved Grana

Kale, Crispy eggplant, Piquillo peppers, Tomato, Capers, Whipped ricotta.

Cacio e Pepe”, Snap Peas, Crispy prosciutto

Spinach, Herb Potatoes

Grilled Asparagus, Chef’s Mushrooms, Shishito, Marsala Sauce

Prosciutto, Tomato, Beets, Goat Cheese,

Shishitos, Sweet onions, Fingerling potatoes, Creamy gorgonzola dolce, Rosemary oil.

Spinach-Endive Salad, red onion, in-house Mozzarella, Spiced walnuts,\nbuttermilk tahini dressing

Oven-baked with a hint of garlic, olive oil, and fresh rosemary, creating a fragrant and slightly crisp finish.

Spinach sautéed with garlic, typically includes a light seasoning to enhance its natural flavors.

Lightly seasoned and sautéed, often accompanied by a hint of garlic and olive oil.

Grilled green spears served fresh, aromatic and lightly seasoned, a delightful treat for vegetable lovers.

wilted kale, butternut squash, hazelnut butter vinaigrette, sage

eggplant, tomato cream sauce

Grilled crostino, plum tomato, shaved grana.

creamy mahon cheese, toasted panko

Arrabbiata sauce.

wood fired leeks, local mushrooms, sea urchin, and chive oil

ponzu-soy marinade, cucumber, ginger-wasabi aioli, daikon chips

cajun chickpea dusted, white balsamic aioli

San Marzano, mozzarella, pecorino

Lavash, Heirloom Tomato Bruschetta, Summer Herbs

Piri-piri, Romesco, Pine nuts, Shishito, mint oil

SMOKED BACON, CHERRY TOMATOES, GORGONZOLA

Wholegrain Croutons, Grana, Caesar Dressing

Romaine, Red Cabbage, Avocado\nCheese Fritter, Mustard Vinaigrette \n

Brussels sprouts, kale, sun chokes, apricots, fried shallots, cider- bacon vinaigrette

red onion, in-house mozzarella, spiced walnuts, buttermilk tahini dressing

Sopressata, long hots, plum tomato, housemade mozzarella.

creamy broccoli rabe, smoked mozzarella, dried sweet chili, spicy oil

bufala campana, provolone, fermented tomato, chili infused pecorino, herbed oil

Arugula spread, asparagus, cauliflowers, leeks, parmigiano.

creamy parmesan truffle, Autumn Mushrooms, fresh mozzarella

Black Garlic, Pomodoro San Marzano, Mozzarella di Bufala

Cacio e Pepe”, Snap Peas, Guanciale

Chorizo, roasted pepper, truffle cream

porchetta, bay scallops, lobster butter, pecorino fondue

Creamy parsnip, organic shitake, red wine bordolaise

basmati rice pilaf, eggplant, uni chive emulsion

Sticky rice cake, bok choy, mandarins, yuzu-soy-aioli

Spinach Capellini, Chef’s Mushrooms, Shishito, Marsala Sauce

Spinach, Roasted Potatoes, Shallots and Roasemary.

tri-colored cauliflower, baby potatoes, aged sherry chimichurri \n

gnocchi, butternut squash, shallots, veal bone sauce

House Blend, Onion-Bacon Jam, cheddar Steakhouse Aioli, 104 Fries

shishitos, sweet onions, fingerling potatoes, creamy gorgonzola dolce, rosemary oil

Rosemary potatoes, asparagus, cherry pepper au jus

Perfectly roasted potatoes, seasoned with rosemary and garlic for a crispy, aromatic side dish.

Grilled green spears served fresh, aromatic and lightly seasoned, a delightful treat for vegetable lovers.

Spinach sautéed with garlic and olive oil, often finished with a touch of lemon for added zest.

GARLIC & OIL

Sautéed shallots and sugar snap peas, lightly seasoned.