Aesop's Tables

Name: Aesop's Tables
Address: 1233 Bay St., 10305, NY, 10305
Telephone: 718-720-2005

1233 Bay St., Staten Island, NY 10305, US

• Tuesday: 5:30PM-10:30PM •Wednesday: 5:30PM-10:30PM •Thursday: 5:30PM-10:30PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 11:30AM-8:30PM •

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Details

Cuisine: American (New), Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

APPETIZERS

BRIE STUFFED WITH RASPBERRY PRESERVES

Served With Brioche Toast

ESCARGOT EN CROUTE

Sautéed With Melted Shallots And Herb Butter, Served In Puff Pastry

JUMBO LUMP CRABCAKE

Drizzled With Chorizo Oil And Louisiana Style Remoulade

PRINCE EDWARD ISLAND MUSSELS

Steamed In Vin Blanc, With Ouzo, Shallots, Garlic, And Fine Herbs

FRIED ARTICHOKE HEARTS

With Sweet Crushed Garlic, Red Pepper, and House Made Lemon-Extra Virgin Olive Oil

ANCHO-CORNMEAL CRUSTED CALAMARI

Served with Cayenne-Caper Aioli And Pomodoro Sauce

SALADS

MIXED GREEN HOUSE SALAD

With Shaved Fennel, Candied Walnuts, Croutons, Gruyere, And Creamy Mustard Vinaigrette

MAYTAG BLEU CHEESE AND ENDIVE SALAD

Crumbled Maytag Bleu Cheese, Green Apple, Endive, And Balsamic Vinaigrette

HEARTS OF ROMAINE CAESAR SALAD

Freshly Torn Romaine, Crisp Bacon, Croutons, And Parmigiano-Reggiano Shavings

WARM ROASTED PEAR SALAD

Stuffed With Bleu Cheese Fondulla, Served With Frisse, And Drizzled With Balsamic Syrup

BABY ARUGULA GREENS

With Toasted Goat Cheese, Pine Nuts, And Balsamic Vinaigrette

ENTREES

AESOP'S FAMOUS MEATLOAF

Stuffed With Wild Boar Sausage, Served With Mashed Potatoes And Sautéed Spinach

PENNE AMATRICIANA AL'FUME

Sautéed Bacon And Shallots In A Light Pink Sauce

PORK SALTINBOCCA

Medallions Of Pork Topped With Prosciutto And Sage, Served With Roasted Potatoes

SEARED MONK FISH

Served With Lemon, Garlic, Capers And Mashed Potatoes

SEAFOOD RISOTTO

Mixed Seafood With A Spicy Tomato Sauce

FRESH TAGLIATELLE

With Prosciutto, Asparagus, Poached Egg, And Truffle Butter

SEARED BLACK SEA BASS

With Carrot Puree, Sautéed Spinach, And Saffron Vanilla Sauce

TWO METHOD DUCK

Duck Breast And Confit Leg With Chocolate-Merlot Reduction And Sautéed Spinach

OVEN ROASTED CHICKEN

Stuffed With Rosemary, Lemon, Garlic, And Served With Yukon Potatoes

BRAISED SHORT RIBS

Served With Potato Puree And Zinfandel Reduction

DRY AGED BLACK ANGUS RIB EYE STEAK

Served With Mashed Potatoes And Caramelized Onions

HANGER STEAK FRITE

With A Bordelaise Sauce And Pomme Frites