~Above dinnerware available in The Table Market~
Fresh Spring colors, flavors and ingredients are popping up everywhere this April. This season brings forth a vitality of life and the beautiful possibility of a brand new start. The Table's Executive Chef Deanna is thrilled about unveiling The Table's Spring & Summer Menus this month.
A Note from Chef Deanna: "Mark Twain once said, 'In the spring, I have counted one-hundred-and-twenty-six different kinds of weather inside of four and twenty hours.'
At times, that can be the rate at which conditions seem to change within the environment of a restaurant. As someone striving to always live in the moment, I believe this to be one of the many reasons I find comfort in cooking within our kitchen at The Table.
And so, we welcome Spring! May we all savor the beauty in variety in this season. And we hope you will come dine with us; as always, you have a seat at the table."
New Spring Menu Items
Spring has sprung! Come dine with us and taste and see for yourselves how delicious our new menu items are.
-Buffalo Chicken BBQ on Ciabatta
-Roasted Vegetable on French Country
-Hot Beef and Peppers on Philly Roll
-Sausage Dog on Toasted Bun
-Marinated Vegetable Farro Salad
"I am particularly excited about the offerings in this menu update! Our Eatery selection is fun, flavorful and well balanced. Choosing a favorite seems impossible! I invite diners to come back often to experience each new item."
-Executive Chef Deanna
BAKERY in Asheboro
Items Available for Pre-Order:
9" Chocolate Pie -$22
Lemon Pound Cake -$35
9" Chocolate or Vanilla Cake (with choice of Buttercream:
Vanilla, Chocolate, Lemon, Coconut Filling, Raspberry, Strawberry or Caramel) -$45
12" Rustic Apple Tart -$28
Gluten Free Whoopie Pies -$21 (6 per order)
*Call 2 business days in advance for any PRE-ORDER items.
*Please note that each Table location has differing baked goods and retail available.
Retail Items (available in rotation):
Special orders -- minimum 10 bags
Lavender Tea Cookies -$4.95
Gluten Free Raspberry Chocolate Chip Rugelach -$8.95
Coconut Macaroons -$4.95
Lemon Pound Cake -$8.95
BAKER'S PICK: French Baguette
Making a Crostini Platter with our French Baguette is going to be the easiest, tastiest treat for the Spring. Check out the recipe below!
STRAWBERRY BALSAMIC CROSTINI RECIPE
- Combine balsamic, brown sugar, basil, salt and pepper in small bowl. Add sliced strawberries, and let sit for 30 minutes. In the meantime prepare your crostini.
- Preheat oven to 350 degrees.
- Arrange baguette slices on two large rimmed baking sheets; brush both sides with olive oil, and season with salt and pepper.
- Bake until golden, 15-20 minutes, rotating sheets halfway through (if undersides are not browning, turn crostini over once during baking).
- Spread Chèvre on cooled crostini, and top with strawberry mixture. Garnish with basil.
- 2 cups strawberries, thinly sliced
- 1 tablespoon Home Appetite balsamic vinegar (found in our Market)
- 1 teaspoon packed brown sugar
- 2 tablespoons basil, cut into a chiffonade (plus more for garnish)
- Pinch of salt
- Pinch of black pepper
- 1/2 French Baguette from The Table's Bakery, cut into 1/2 inch slices
- 4 ounces Goat Lady Dairy Chèvre
Asheboro's Bread Schedule
April & May
Tuesday: Rosemary and Garlic
Wednesday: Four Saints Wort
Thursday: Sunflower Rye
Saturday: Tuscan Onion
Cheese Spreaders & Cheese Board
Check out the beautiful cheese spreaders and cheeseboards we have available in The Market this month. They are perfect for dinner parties and serving your favorite hors d'oeuvre, like Strawberry Balsamic Crostinis.
Barista's Pick: Grey Lady
This month's speciality latte is for you Tea Lovers out there!
The Grey Lady is steeped to order, using Lord Bergamot (an earl grey tea from Smith Tea in Portland, Oregon).
It is made with a lavendar-based housemade simple syrup and topped with beautiful lavender blossoms.
Try it hot or iced!
RhinoLeap Productions presents:
Starting THIS WEEKEND, come support Asheboro's local theater company, RhinoLeap Productions, by attending a performance of Forever Plaid from April 5-15 at The Sunset Theatre.
Forever Plaid is one of the most popular, successful musicals in off-Broadway history. This deliciously fun revue is chock-full of classic harmonies and delightful scenes that keep audiences humming along to some of the great nostalgic pop hits of the 1950s. Click here to purchase tickets now!
SAVE the DATE: Wednesday, April 25th
Dining Out for Hospice
Mark your calendars! We will be participating in the Dining Out For Hospice Dollars on Wednesday, April 25th. The Table will be donating 10% of all sales that day to Randolph County's Hospice House. They do so much for this community, and it's an honor to help support them. We have done it for the past four years, and it's always had such a beautiful, successful turn-out from the community! Let's show Hospice some love, Randolph County!
SAVE the DATE: Saturday, May 19th
The Table turns 5!
Come celebrate our anniversary with us. Keep your eyes open for official announcements on upcoming festivities!
Bakery in Greensboro
Our delectable Lemon Barsare back for the Spring ($1.75 each)! And we have various flourless options that are offered daily in our Bakery, like our Almond Horns ($2.95 each) and Apple Bars ($2.50 each).
Our Table on Elm Bakery carries various bread loaves each month. This April we will carry Brioche loaves ($5.95) exclusively at our Elm Street location on Wednesdays and Fridays (available late morning). These are perfect for French Toast!
*Please note that we will not be open in the evening for the upcoming First Friday in April; however, we will resume participating in First Fridays in May (5/4). Come visit us then!
Table on Elm (Greensboro): Gluten free Almond horns featured above
Copyright © The Table Farmhouse Bakery 2018,
All rights reserved.
139 S. Church St.
Asheboro, NC 27203
The Table on Elm
227 S. Elm St.
Greensboro, NC 27401
Photography by: Samantha Maske
Sun - Mon : CLOSED
Tues - Wed : 7:00am-2:30pm
Thurs - Fri : 7:00am-10:00pm
Sat : 7:30am-10:00pm
Sun - Mon : CLOSED
Tues - Sat : 7:30am-3:00pm