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Dinner at Table 50 (Downtown)

Table 50 is one of the best restaurants in the area. The Executive Chef, Michael Caudill, and General Manager, Eric DiLauro, have worked for many notable Valley restaurants, including Frankie Rowland’s. Chef Caudill is a Culinary Institute of America graduate with an unbelievable resume and Eric DiLauro has won People’s Choice Awards for his role as Manager and brings an immense knowledge of Italian heritage, cuisine, and wine. We last visited Table 50 in September of 2012—their menu has changed quite a bit in the last year!

Please see menu highlights below. If you’d like to take a look at their website, here’s the address: http://www.table50roanoke.com

Starters:
*Duck Confit Nachos
*New Orleans Style BBQ Shrimp
*Seared Jumbo Sea Scallops--parmesan armagnac cream sauce
*Prince Edward Island Mussels--white wine saffron broth
*Pecan Crusted Brie--mixed greens with a blood orange vinaigrette
*Sweet Potato Gnocchi--smoked gouda cream sauce, caramelized onions, and bacon

Soups and Salads:
*Crab Bisque
*Herb Baked Goat Cheese Salad--spiced pecans, apples, and dried cherries
*Roasted Beets over Arugula--goat cheese and a mustard vinaigrette
*Bosch Pear and Blue Cheese Crumbles over Arugula--poppy seed vinaigrette

Pastas:
*Mediterranean Rotini--shrimp, artichoke hearts, olives, and feta
*Fusilli with a Vodka Tomato Sauce--sweet italian sausage
*Black Pepper Fettucini--sweet honey walnut pesto, choice of chicken, shrimp, or salmon
*Pasta del Mar—sampling of seafood and marinara over black pepper fettuccini

Main Courses:
*Pan Seared Crab Cakes--julienne vegetables, garlic mashed potatoes, saffron beurre blanc
*Duo of Duck: confit leg and seared breast over herbed spaetzle with a fig gastrique
*Rack of Lamb--brussel sprout hash, port wine demi-glace
* Certified Angus 14oz Dry Aged Ribeye--garlic mashed potatoes, red pepper aioli, green beans, and a maytag blue cheese sauce
*Filet Bienville--8oz filet, “Bienville” cream sauce of bacon, shrimp, mushrooms, and andouille, smoked gouda mashed potatoes, fried shrimp, broccoli
*Crispy Salmon—fire roasted vegetables, garlic mashed potatoes, Chicago butter sauce, crispy leek garnish
*Rosemary Roasted Split Chicken Breast—rustic pearl couscous, natural jus
*Blacked Ahi Tuna—over andouille sausage and crawfish risotto cream sauce with vegetable garnish
*Seared Carolina Grouper—fire roasted corn polenta cake, lump crab, asparagus, cilantro bercy sauce
*Table 50 House Burger—truffle buttered Kaiser roll, Wisconsin cheddar, charred shallot mayo, lettuce, tomato, onion, house cut fries

Desserts:
*Chocolate Mousse Torte with English Toffee
*Crème Brulee: Chocolate Espresso or Grand Marnier
*Cheesecake
*Sorbet
*Housemade Ice Cream

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  • Kayla

    What a wonderful group of people last night! I really enjoyed the crabcakes and the sea scallops in a parmesan armegnac cream sauce was positively lovely.

    November 22, 2013

  • Shannon

    Very very good. Rack of lamb with Demi glaze and parmasean risotto as well as the duo Creme brûlée for dessert.

    November 21, 2013

  • Liz

    Excellent! Crab cake served with garlic mashed potatoes & juienne vegetables.Yum!

    November 21, 2013

16 went

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