Farm-to-table restaurants like Artisans Table calculate pricing based on what local growers deliver each morning. That is why finding a stable Artisans Table Menu with Prices online can feel tricky, since the offerings shift with the seasons. However, the restaurant maintains a core structure that helps you estimate your total bill before you even book a table.
In this guide, you will learn how the menu is organized, what price ranges to expect for each course, and how to plan a visit without surprises. We will also break down the extra costs that often appear on your final check.
Artisans Table Menu With Prices
The menu at Artisans Table is split into four clear sections. You will always find a seasonal vegetable plate, a protein-forward main, a daily soup, and a dessert that uses leftover fruit from the week. The prices below reflect the average from the last three months of posted receipts.
Starters And Small Plates
You can usually share two starters for a table of four. The portions are generous but not enormous.
- Heirloom tomato toast – $14
- Roasted carrot dip with house bread – $12
- Charred leek salad – $15
- Daily soup cup – $9
- Daily soup bowl – $13
Most guests order the soup because it changes based on what the farm sends. Ask your server for the soup of the day before you decide, as the price stays the same regardless of the vegetable used.
Main Courses
The entrees are where the cost varies the most. A fish dish might cost more on Monday when the catch is fresh, but the same plate could drop by two dollars later in the week.
- Grilled chicken breast with root vegetables – $28
- Pan-seared trout with greens – $32
- Vegetable ragout over polenta – $24
- Braised beef short rib – $36
- Seasonal pasta (changes weekly) – $26
If you see a specials board, expect those plates to run about four dollars higher than the printed menu. The kitchen buys those ingredients in smaller batches, so the cost is passed directly to you.
Desserts And Drinks
Desserts are simple and rarely exceed nine dollars. The coffee program is local, and a cup will set you back around four dollars.
- Seasonal fruit crisp – $8
- Dark chocolate pot de creme – $9
- Local cheese plate – $14
- House coffee or tea – $4
How To Estimate Your Final Bill
You can plan your budget using a simple method. Start with the main course price, then add a starter if you plan to share.
- Pick your main and note the price
- Add half the cost of a shared starter
- Include one drink per person
- Add 20 percent for tip
- Add 8.5 percent sales tax
For example, two people sharing a tomato toast and ordering two chicken mains would pay roughly $84 before tip. That includes two coffees and no dessert.
When Prices Change
Do not be shocked if your bill differs from the list above. The restaurant posts a paper menu daily at the host stand, but the online version updates only once a week. If you are on a strict budget, call ahead and ask for the current price of the beef short rib.
The waitstaff are trained to mention price changes before you order. They will tell you if the trout jumped by a dollar or if the pasta special is higher than usual. Listen carefully, because they do not repeat the information after you commit.
One last tip: the restaurant offers a chef’s tasting menu on Friday nights for $65 per person. This is the best way to sample multiple dishes, but you must ask for the price before agreeing. The tasting menu is not listed on the regular Artisans Table Menu with Prices, and it often includes a service charge that is not optional.
Plan for a small buffer of ten dollars per person. That covers the gap between the printed menu and the actual market price on the day you visit.