Local Food

We strive to source 100% local and sustainable ingredients

Both in and out of the kitchen, The Table crew is devoted to a caliber of excellence that fosters integrity, creativity, and generosity. You’ll notice this in our menu which consists of the high quality ingredients that are in-season, fresh and sustainable.

Our passion for gathering – whether to create or partake is in honest community. You’ll be nourished by our handcrafted fare and good company, whether you choose the communal Table or seating at the bar.





Inspired Pacific Northwest Cuisine

Our dining experience pays homage to the rich culinary history of the Pacific Northwest. At The Table you’ll find locally sourced ingredients, house cured meats, and fresh pasta.

Our seasonal rotating menus are designed around:

  • quality, in-season ingredients
  • our chef’s inspiration
  • what our local farmers are harvesting this week



Elio Altare, along with other friends, decided to learn more about winemaking by traveling beyond the borders of Piemonte, trying to learn from the success that other regions were enjoying. Elio decided that Piedmont was behind the times, and needed to embrace modern winemaking. On of the first makers to use new oak, the Altare Family makes wines that are abroachable in thier youth but also age gracefully. Altare’s 2016 Barbera d’Alba is pliant, open-knit and absolutely delicious. Super-ripe red cherry, plum, spice and expressive floral notes are front and center in this succulent, juicy Barbera.

The fact that this estate is crafting some of the very best dry wines in Germany is no fluke, rather a result of nearly obsessive winemaker Stephan Attman’s commitment to both dedicated cultivation of Deidesheim and Forst’s best sites and meticulous work in the cellar. The estate’s premium wines are treated with a minimalist approach and with the highest respect in the cellar. This Sauv Blanc is Germany’s answer toWhite Bordeaux. Textured and tropical. this wine is a craz, crazy value! A veritable firework of juicy acidity, exotic fruits and spices engrosses all your senses.

Cabernet Franc comes in many forms, even within the confines of a single appellation like Chinon, where it can range from bright, perfumed and energetic—as in the case of this incredible value—to darker, denser, and almost Bordeaux-like in dimension. The first style I described, seems to be the one that’s winning the day. This is how Cabernet Franc should be produced, try one of the best examples of this grape on earth!


invited to a seat at the table



Bi-monthly Special Dinners

Join us at The Table for special themed dinners, wine pairing dinners and other special events. Check our events page for updates, or sign up for our mailing list to hear what Chef Derek is brewing up next.


and be in-the-know