restAurAnt Week

CENTER CITY DISTRICT

RESTAURANT WEEK
PRESENTED BY TD BANK
restAurAnt Week Menu 3 Courses for $35/person
Appetizers
Zuppa del Giorno Wild Arugula Salad
wild arugula, shaved pecorino, orange segments, white balsamic vinaigrette

entrees
Wild Black Cod
celery root puree, rainbow swiss chard, scallop vermouth sauce

Dessert
Mixed Berry Semifreddo
strawberries, blueberries, raspberries, macadamia crisp

Norwegian Salmon
wild rice pilaf, almonds, cranberries, brussel sprouts, chervil butter

Chocolate Crme Brle Assortment of Homemade Cookies and Biscotti

Pasta a la Norma
fried eggplant, tomatoes, tuna and basil

Roasted Chicken Breast

sweet garlic potato puree, sauted spinach, chix jus

Crispy Pork Belly

pork belly, winter squash, garlic chips, sherry jus

Braised Beef Short Ribs

creamy polenta, crispy shallots, chianti reduction

House Smoked Salmon

Skuna Bay salmon, potato blinis, capers, lemon creme fraiche

Eggplant Parmesan
fresh mozzarella, san marzano tomatoes

A LA CArte Menu
stArt or shAre
PEI Mussels ..................................12
red or white, with tomatoes, escarole, sausage, lemon

GrAnDMoMs MeAtBALLs
Meatball & Sausage Sugo ............13
with sausage sugo or red sauce

FroM the GriLL

Table 31 Filet Mignon ..........6oz 28 center cut ..................................8oz 34 .......................................... 10oz 40 House Rubbed 14oz Center Cut Delmonico Steak ....... 43 14oz Prime Dry Aged New York Strip Steak................... 46 Swordfish ..................................... 23
new potato and pea hash, black olive butter

Steamed Littleneck Clams............13

lemon, garlic, sausage, herbed butter

Meatball with Ricotta ....................13

fresh herbed ricotta

Chopped Salad .............................14

smoked chicken, avocoda, provolone, genoa salami, hard-boiled egg, red wine vinaigrette

pAstA
House-made Cavatelli ............ 13/24
garlic, pancetta, crushed san marzano tomatoes

Milano Salad .................................14

baby shrimp, bacon, hard boiled egg, house dressing

Antipasto Misto....................... 13/24

imported cured meats, aged provolone, roasted peppers, grilled vegetables, olive salad, garlic bread

Diver Sea Scallops....................... 28

fricassee of beans, brown jus, crispy leeks

Mushrooms & Onions .................... 8 Baked Potato ................................. 8

Chef de Cuisine Nihad Hajdarhodzic

Sous Chef Alex Fareri

General Manager Peter Mooradian

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| www.table-31.com | 1701 JFK Boulevard at the Comcast Center | Philadelphia, PA 19103 | 215.567.7111

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food bourne illness.