Dinner Service Starts at Table 33

• Roasted Butternut Squash Bisque

  Creamy and comforting butternut squash soup blended with coconut and curry, topped with toasted pepitas for a nutty crunch.

• Black Kale Caesar Salad

  Tender black kale tossed in rich, creamy Caesar dressing, finished with pickled onions, Pecorino Romano, grilled lemon, and house-made focaccia croutons. 
Option to Add Chicken | Add Salmon

• Crunch Salad

  A vibrant mix of power greens, shaved Brussels sprouts, carrots, cucumbers, toasted quinoa, fresh berries, and crumbled feta, tossed in a sweet chili vinaigrette. Option to Add Chicken | Add Salmon

• Seared Sea Scallops

  Perfectly seared sea scallops drizzled with a zesty blood orange Maltaise sauce, served over sautéed Swiss chard.

• Niman Ranch Pork Belly

  Glazed with Ohio maple syrup and bourbon, served over creamy Carnaroli rice risotto and complemented by a sauté of wild mushrooms.

• Braised Lamb Shank

  Slow-braised lamb shank with balsamic and maple glaze, served atop creamy polenta with vibrant rainbow carrots.

• A5 Wagyu New York Strip

  Perfectly marbled and seared to perfection, served with bourbon barrel-aged soy for a smoky, umami finish. Paired with crisp Togarashi-dusted fries and a velvety black garlic aioli for an indulgent twist.

• Pan-Roasted Filet Mignon

  A tender filet mignon paired with a creamy peppercorn sauce and butternut squash potato purée.

• Sautéed Arctic Char

  Pan-seared Arctic char served over Swiss chard, finished with a golden beet vinaigrette for a light and earthy touch.

• Vegetarian Lasagna

  Layers of roasted vegetables and creamy ricotta, finished with our house-made sugo and pan-roasted to perfection.

• Roasted Duck Breast

  Succulent duck breast served with confit-filled ravioli, braised red cabbage, and a roasted garlic and sage au jus.

• Brisket Bacon Cheeseburger

  An 8oz wagyu brisket patty topped with Vermont white cheddar, house-made pickles, vine-ripened tomato, butter lettuce, black garlic aioli, a farm-fresh Everett Farms egg, and Nueske’s bacon, all on a toasted challah bun. Served with golden fries.

• Roasted Rainbow Carrots

  Glazed with honey mustard for a balance of sweetness and tang.

• Celery Root & Potato Gratin

  A rich, cheesy gratin with perfectly layered celery root and potatoes.

• Sautéed Wild Mushrooms

  A medley of earthy wild mushrooms, expertly sautéed to bring out their natural flavors.

• French Fries

  Hand-cut and perfectly crisped, lightly seasoned.

• Key Lime “Pie”

  Tart key lime curd with a brown butter crust, Swiss meringue, and a sprinkle of coconut.

• Affogato

  A shot of rich espresso poured over creamy vanilla bean gelato, finished with a drizzle of caramel.

• Crème Brûlée

  Silky custard infused with single-origin vanilla bean, made with organic local eggs, A2 milk, and topped with caramelized vanilla sugar.

Table 33
in the Dayton Arcade
45 W 4th Street
Dayton, OH 45402

Brunch/Lunch Wed – Sun 9am – 3pm
Dinner Thurs – Sat 5-9pm

(937) 999-3070

45 W 4th Street,
Dayton, OH 45402
(937) 999-3070