Another month, another menu for Table Kitchen & Bar as the culinary team rotates in a new selection of dishes for lunch. After debuting lunch in December, the next menu marks the first of many seasonal lunch changes for the farm-to-table concept restaurant.
The new menu keeps best-sellers like the red bean cassoulet and grilled cheese with tomato soup while introducing new players like salads and flatbreads. Lunch-goers can now find smoky spice in grouper tacos with shredded napa cabbage and chipotle crema or fill up with the Italian-inspired D’Agostino’s cappelini pasta with pomodoro and arugula.
For keeping your lunch break quick and breezy, the carpaccio salad jumps off the menu with a combination of greens, migas and egg. Don’t expect a bed of lettuce, though. The traditional Italian carpaccio is a raw meat dish served up in thin slices, and this rendition comes with a delicate addition of arugula and other spring greens.
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This salad presents itself already deconstructed, and the choice of eating it all together with a fork or assembling your own stacks by hand is up to you. The “migas” mentioned in the dish refer not to the Tex-Mex style eggs you might envision, but Spanish style migas: oven-toasted crostinis with olive oil, salt and pepper. Add Fullness Organic Farms‘ mixed greens and one perfect farm-raised egg, and you’ve got a light and refreshing European experience made local.
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The crisp crostinis work both as croutons for the dish or vehicles for building bite-sized stacks of greens, egg and thinly shaved beef. Bound together with an earthy yet zingy truffle shallot vinaigrette, this dish carefully balances simplicity and elegance. Not bad for a fast lunch.
Table Kitchen & Bar, 4205 Perkins Road, serves lunch Tuesday through Friday, 11 a.m.-2 p.m.
Fast Break is a 225 Dine series that celebrates lunch in Baton Rouge. Follow along as we tour different lunch spots around the city.