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
$115.00/Per person
Wine pairing; 5, 3 oz. pours - $50.00 | Non-alcoholic beverage pairing; 5 beverages - $30.00
Five Course Tasting Menu
$85.00/Per person
Wine pairing; 4, 3 oz. pours - $40.00 | Non-alcoholic beverage pairing; 4 beverages - $24.00
Table X Tasting Menu
Amuse Bouche
House Sourdough + Cultured Butter
Winter Vegetable Salad
root vegetables, pumpkin seed vinaigrette, chicories & winter squash | NV Gruet Brut Methode Champenoise, Engle, New Mexico
*Intermountain Gourmet Mushrooms
locally grown mushrooms, celery root, smoked trout roe, cured egg yolk | Italo Pietrantonj "Cerasuolo d'Abruzzo" d'Abruzzo D.O.C., Italy
*Pan Seared Baja Striped Bass
rutabaga hash, smoked pork, apple, meyer lemon nage| 2021 Domaine De Bois Moiz "Terre De Haut" Anjou Samur, Anjou Blanc A.O.P.
*House Made Pasta
christiansen berkshire pork sausage, winter black truffle, spiced bread crumb, parmigiano reggiano | 2021 Ruth Lewandowski “L.Stone”, Mendocino, California, USA (7 course tasting only)
*UT47 Heritage Angus Beef
smoked onion, turnip, caramelized buttermilk jus, fermented garlic scape | 2020 Chateau Terre Forte "Rouge!", Cotes-du-Rhone, A.O.C., France
*House Made Yogurt
persimmon compote & maple granola
*Rosemary Olive Oil Cake
winter citrus marmalade & white chocolate sorbet
Vegetarian Tasting Menu
Amuse Bouche
House Sourdough + Cultured Butter
Winter Vegetable Salad
root vegetables, pumpkin seed vinaigrette, chicories & winter squash | NV Gruet Brut Methode Champenoise, Engle, New Mexico
*Intermountain Gourmet Mushrooms
locally grown mushrooms, celery root, cured egg yolk, snuck farm pea shoots | Italo Pietrantonj "Cerasuolo d'Abruzzo" d'Abruzzo D.O.C., Italy
Roasted Savoy Cabbage
rutabaga hash, utah apples, meyer lemon nage | 2021 Domaine De Bois Moizé “Terre De Haut”, Anjou/Saumur, Anjou Blanc A.O.P.
House Made Pasta
brussels sprout hash, black winter truffle, bread crumb, vegetable cream, rmigiano reggiano | 2021 Ruth Lewandowski “L.Stone”, Mendocino, California, USA (7 course tasting only)
Vegetable Steak
smoked onion sauce, confit baby turnip, fermented garlic scape butter | 2020 Chateau Terre Forte "Rouge!", Cotes-du-Rhone, A.O.C., France
*House Made Yogurt
persimmon compote & maple granola
*Rosemary Olive Oil Cake
winter citrus marmalade & white chocolate sorbet
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.
Gift Cards
$125 Gift Card
$125.00
$150 Gift Card
$150.00
$175 Gift Card
$175.00
$200 Gift Card
$200.00
$225 Gift Card
$225.00
$250 Gift Card
$250.00
$300 Gift Card
$300.00
$350 Gift Card
$350.00
$400 Gift Card
$400.00
$500 Gift Card
$500.00
$1000 Gift Card
$1000.00
Consuming raw or undercooked foods can increase the risk of food borne illness • Dark bread is not burnt bread • We bake our bread dark because we think this is how a proper sourdough should be. “Darkness,” in terms of bread actually is a good thing. It means that there has been a proper caramelization of sugars that lend to the complexity and the crust and crunch.
Breads
Table X House Sourdough (V)
$9.00
Served in our restaurant since day one | White & wheat four.
Salt Lake City Loaf [SLC] (V)
$11.00
Most popular bread we offer | White & wheat & rye .
Classic French Baguette (V)
$6.50
Open crumb | Soft interior & crunchy exterior • Available everyday | 12pm
80% Whole Wheat (V)
$10.00
The most “sour” bread we offer | 80% Wheat flour & 20% white flour.
Buttermilk & Molasses Rye
$11.00
This bread is rich, complex, sour & nutty | Rye, house buttermilk, honey & blackstrap molasses. (Thursday only)
Laminated Doughs
Butter Croissant
$6.00
Pain Au Chocolat
$9.00
Ham & Aged Gouda Croissant
$9.00
Twice Baked Honey Almond Croissant
$7.00
Spandauer
$7.00
Seasonal Danish
$7.00
Croissant Loaf
$8.00
Kouign Amann
$6.00
Weekly Flavors
SANDWICH
$12.00
Mortadella, cheddar, slaw, house butter
TOAST
$9.00
Lentils, green herb sauce, pea shoots
DANISH
$7.00
Rhubarb, vanilla bean pastry cream, graham streusel
CAKE
$5.00
Honey - treacle and ginger jam pound cake
SCONE
$4.75
Tropical rum raisin - fig apple - strawberry almond - ham, gouda, and herb
COOKIE
$4.00
Espresso double chocolate
A La Carte
Bagel
$3.00
$3 ind. 6 for $15.00 *available Friday and Saturday*
English Muffin
$3.75
$3.75 ind. 4 for $10.00
Sourdough Toast
$8.00
Seasonal Toast
$9.00
Daily Sandwich
$12.00
Spreads
Seasonal Jam
$3.00
House Cultured Butter
$5.00/2 oz.
Cream Cheese
$3.00
House Cultured Butter
$10.00
4 ounces
Weekly Bread Offerings
This is a rotating selection of breads that we offer throughout the week. Flavors based on seasonality and availability of ingredients. Ask our bakers if you’d like to order any these breads. Subject to minimum order sizes.
Tuesday Einkorn Pain De Mie
$10.00
House milled heritage grains | Salt, Milk & Water.
Wednesday Classic Pullman
$8.00/+
Sm. $8.00 | Lrg. $10.00 • French white bread | Creme Fraiche, Butter, Milk & Yeast.
Thursday Focaccia
$5.00
Seasonal | Toppings based on availability • Yeast Ferment & Sourdough Ferment.
Friday “Ciabatta”
$5.00
Italian white bread | Yeast leavened | White flour, salt & water.
Saturday Oatmeal & Treacle Sourdough (V)
$12.00
Original | Perfect for French toast | porridge, golden syrup, salt, white & wheat flour.