Our Menu
*Consuming raw or undercooked meats, poultry, fish & dairy could increase your risk of food-borne illness | A 20% automatic gratuity will be applied to parties of 6 or more.
Menu Options
Seven Course Tasting Menu
$100.00/Per person
Wine pairing; 5, 3 oz. pours - $40.00 | Non-alcoholic beverage pairing; 5 beverages - $25.00
Five Course Tasting Menu
$75.00/Per person
Wine pairing; 4, 3 oz. pours - $32.00 | Non-alcoholic beverage pairing; 4 beverages - $20.00
Table X Tasting Menu
Amuse Bouche
House Sourdough + Cultured Butter
*La Tur Cheese
spring vegetables, seeded cracker, garden herb | 2022 Scar of the Sea "Methode Ancestral", California
*Intermountain Gourmet Mushrooms
brined, marinated & roasted brassicas, buttermilk | 2021 Lo Brujo Garnacha, Aragon, Calatayud, Spain
Columbia River Steelhead Trout
wild rice, herb nage, spring onion salad | 2022 Bucklin "Old Hill Rose", Glen Ellen, Sonoma, CA
*House Made Torchietto Pasta
fennel, white anchovy, arugula, pine nut | 2020 Mary Taylor Dao "Enologa Em Sandomil" PT(7 course tasting only)
*Niman Ranch Bavette Steak
pickled radish, new potatoes, chili béarnaise | 2020 Susana Balbo "Signature", Uco Valley, Argentina
Buttermilk Custard
milk+honey, hibiscus meringue, vanilla, olive oil (7 course tasting only)
*Crème fraîche Coffee Cake
brown butter ice cream, buckwheat streusel
Vegetarian Tasting Menu
Amuse Bouche
House Sourdough + Cultured Butter
*La Tur cheese
spring vegetables, seeded cracker, garden herb | 2022 Scar of the Sea "Methode Ancestral", California
*Intermountain Gourmet Mushrooms
brined, marinated & roasted brassicas, buttermilk | 2021 Lo Brujo Garnacha, Aragon, Calatayud, Spain
*Slow Roasted Red Cabbage
wild rice, herb nage, spring onion salad | 2022 Bucklin "Old Hill Rose", Glen Ellen, Sonoma, CA
House Made Torchietto Pasta
fennel, arugula, pine nut | 2020 Mary Taylor Dao "Enologa Em Sandomil" PT (7 course tasting only)
Vegetable Steak
pickled radish, new potatoes, chili béarnaise | 2020 Susana Balbo "Signature", Uco Valley, Argentina
Buttermilk Custard
milk+honey, hibiscus meringue, vanilla, olive oil (7 course tasting only)
*Crème fraîche Coffee Cake
brown butter ice cream, sunchoke, buckwheat
All sourdoughs are naturally fermented and require 36 hours to make. Because of the longer fermentation times the bread is easier to digest and can have increased shelf life • We do not take pre-orders for small requests such as 1 or 2 loaves. All of our bread are offered on a first come first serve basis and will be available throughout the week until sold out • Patrons interested in bulk/large orders should email us at breadorders@tablexrestaurant.com • Wholesale Clients: You can also find our bread being offered at the restaurants and bakeries.
Menu
Table X House Sourdough
This is the bread we have served and continue to serve in our restaurant since day one. It is a naturally leavened sourdough containing 100% local organic white and wheat four. It is a round “boule” most similar to a “pain de champagne.”
Salt Lake City Loaf (SLC)
This bread is similar to the Table X house sourdough however it is twice as large and contains 5% local and organic whole grain rye flour. This is our country loaf perfect for your next avocado toast, or BLT.
French Baguette
A classic baguette containing 100% local and organic white flour. We use two ferments in the baguette, one containing yeast and the other sourdough starter. Baguettes are available everyday at 12pm fresh.
80% Whole Wheat
Our wheat is often the most “sour” bread we offer. It contains house-milled wheat flour sourced from Logan Utah. It is naturally leavened (contains no yeast).
Buttermilk + Molasses Rye
This bread is naturally leavened and contains local rye flour. We use our house buttermilk and blackstrap molasses to add depth to the sourness of the bread as well as increase the sweetness. It is not a sweet bread but it is rich with complex sourness and nuttiness.
Pullman
Only available on Wednesdays. This is a classic French white bread. It is the perfect bread for grilled cheese sandwiches or French toast. This bread contains creme fraiche, butter, and yeast. We offer them in large , and small.
Einkorn Pain de Mie
Only available on Wednesdays. Pain de Mie, or “Milk Bread,” is made from house-milled Central Milling einkorn flour and local dairy from Rosehill dairy. Einkorn is a heritage grain praised for its corn-like flavor and richness, making our pain de mie a great option for sandwich bread. It can also be used in a variety of different applications.
Focaccia
Only available on Thursdays. Classic focaccia. Toppings vary based on seasonality and availability but our focaccia is a great grab-and-go option for lunch on Thursdays.
Ciabatta
Only available on Fridays. Classic yeast-leavened Italian white bread. A portion can accommodate two sandwiches and is $5.
Oatmeal + Treacle Sourdough
Only available on Saturdays. Packed with flavor this bread will keep you salivating and going back for more. In the bakery, we make a porridge of oatmeal and treacle. Treacle is a concentrated syrup made from “golden syrup.” Think molasses only not as bitter. The porridge is added to the dough mix during fermentation. This bread is ideal for breakfast preparations and is truly the perfect slice of toast with butter.
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