At 30 Tables, the menu reflects Southern influences, as well as locally produced ingredients, which includes fresh herbs grown in the 11 Stories rooftop garden.
For breakfast, which can be ordered all day long, specialties include cheesecake crepes with strawberries and balsamic vinegar, corned beef hash with two fried eggs and peppers and spicy chow chow. At lunch, the menu includes Southern fried chicken on Texas toast with aioli and a pickle; a green tomato tempura salad with watercress, onion vinaigrette and tomato chutney and fish and chips with jalapeno, onion and malt vinegar dressing.
For dinner, the list of appetizers features snapper crudo and pork belly spring rolls. Available entrees include a crab cake salad paired with arugula, watercress, hard egg, tomato, pickled onion and avocado and a sauteed Gulf snapper with charred corn, cilantro, lime and chimichuri. Bar snacks include fried okra and corn with smoked cilantro and lime aioli, soft pretzel topped with grainy mustard and cheddar-bacon hush puppies with pepper jelly.