November 14, 20170

Relax on Thanksgiving and leave the cooking to us. We’ll cook part or all of your feast. Call or visit us to place your order.

All menu items are sold in 1 pound increments only

1 pound generally serves 2 to 3 people

Haricot Verts @ $16.99 per pound

Corn Pudding @ $10.99 per pound

Sweet Potato Salad @ $10.99 per pound

Stuffing @ $10.99 per pound

16 oz. Turkey Gravy @ $7.99

32 oz. Turkey Gravy @ $15.99

Roasted Holiday Potatoes @ $10.99 per pound

Waldorf Salad @ $10.99 per pound

Grilled Asparagus @ $12.99 per pound

16 oz. Homemade Cranberry Sauce @ $6.99

32 oz. Homemade Cranberry Sauce @ $13.99

Roasted Carrots @ $10.99 per pound

Princess and the Pea Salad @ $10.99 per pound

Boneless Turkey Breast (3 to 4 ½ pounds) @ $14.99 per pound

Holiday Kale Salad with Asian Vinagrette @ $14.99 per pound

Grilled Wild Caught Shrimp @ $26.99 per pound

Sauteed Brussel Sprouts @ $12.99 per pound

Brussel Sprout Salad @ $12.99 per pound

We will cook your turkey and carve it for you for $35. We do not leave the turkey whole because it is impossible to reheat without drying it out. All turkeys must be delivered to us on Monday morning by 10 a.m.. We will not go to other vendors to pick them up. The cooked turkey will be available for pick up from 9 a.m. to 4 p.m. on Wednesday only.

All orders must be pre paid.


October 2, 2012

Warm up with your sweetie with this deluxe menu:

Bison Rib Eye Steaks with Sauteed Mushrooms
Caesar Salad with Shaved Parmesan
Potatoes Anna  (tradtional French style)
Garlic & Asiago Grilled Tomato Halves
Top Knot Dinner Rolls & Homemade Pesto Butter
Double Fudge Brownies


Or a Special Anniversary or Birthday:

Asparagus & Endive Crudite with Prosciutto
Spring Mix Salad with Pomegranate Seeds,Raspberries in a Champagne Vinaigrette
Lobster Tail with Crabmeat & Parmesan
Filet Mignon with Bordelaise Sauce
Seasonal Vegetable Terrine with Roasted Red Pepper Sauce
Haricot Verts with Shiitake Mushrooms & Pine Nuts
Potato Gateau
Dark Chocolate Dipped Strawberries

*we can accomodate special dietary concerns*




October 1, 2012

For the ultimate healthy quick working lunch served in individual boxes:

Our salads change with the seasons, so here are a few examples:

Derby Salad – Cucumber, Tomatoes, Red Onion in a sweetened Rice Wine Vinegar Vinaigrette
Black Bean & Corn Salad with a Lime Cilantro Vinagrette
Princess & The Pea Salad with Fresh Mint & Dried Cranberry
Curry Chicken Salad made with Grilled Chicken Breast,Sliced Almonds,Cranberry
Greek Salad with Kalamata Olives
International Pasta Salad with Artichoke Hearts & Parmesan
Wild Caught Salmon Salad with Capers
Spicy Penne Pasta with Peanuts
Tarragon Turkey Salad made with Roasted Turkey Breast & Fresh Tarragon
Beets with Walnut & Feta in a Sherry Vinaigrette
*many of our salads are vegan and gluten free*

Add a Sandwich to your salad:
Findlay Market Sandwiches,Ham/Turkey/Roast Beef/Eggless Egg Salad/Grilled Vegetable



September 1, 2012

The Fresh Table Chefs customize the menu to your office needs so you can be the hero!

Our menus change with the seasons, so here are a few examples:


Mushroom & Spinach stuffed Roast Turkey Breast
Olive Oil Sauteed Brussel Sprouts
Northen White Bean Salad with Kalamata Olives
Old Fashioned Waldorf Salad with Cranberry
Pumpkin Date Bars
Yankee Pot Roast with Grass Fed Beef & Carrots
Oven Roasted Red Potatoes with Garlic & Rosemary
Mixed Green Salad with Carmelized Walnuts & Balsamic Vinagrette



Bagels with Smoked Salmon, Red Onion,Tomato,Cream Cheese
Grilled Asparagus
Coffee & Juices
Burrito with Eggs, Vegetables & Salsa
O’Brien Skillet Potatoes
Coffee & Juices
Greek Yogurt & Granola Parfaits
Mini Fresh Fruit Muffins
Coffee & Juices

*we can accomodate special dietary concerns*



April 29, 2012

Fresh Table was honored to participate in one of Cincinnati’s premiere foodie events.
Set your calendar for 2013’s 1 Night 12 Kitchens for an unforgettable night.
Think of it as dinner at more than 20 of the region’s best restaurants!
To help your conscience, think of it as supporting scholarships for students at the Midwest Culinary Institute.
Mingle with the region’s top chefs.
Sample amazing, creative gourmet fare.
Explore the state-of-the-art kitchens of the Midwest Culinary Institute.
Do all this and more at 1 Night 12 Kitchens, Cincinnati’s premiere culinary event


March 2, 2012


The Carnegie Arts Center annual exhibition The Art of Food
is a perfect marriage of the culinary + visual pleasures in life.
Celebrating its 6th year, The Carnegie’s annual Art of Food exhibition bring’s
together the Tri-State’s top chefs & artists to demonstrate how food may be a complete sensory experience.
2012’s artists were: Eric Brass, Leah Busch, Marisa Dipaola, Sayaka Ganz, Sandra Gross, Jeffrey Hayes, Vicky Kimble, Matt Kotlarczyk, Pam Kravetz, Jim Merz, Carla Morales, Sara Pearce, Kim Shifflett, and Jacquelyn Sommer.
Matt Kotlarczyk, Pam Kravetz, Jim Merz, Carla Morales, Sara Pearce, Kim Shifflett, and Jacquelyn Sommer.
The Culinary Artists
Bella Luna, Chef Alfio Gulisano | The BonBonerie, Sharon Butler | Bouquet, Chef Stephen Williams | Carriage House Farms, Chef Marc Bodenstein | Coffee Emporium, Tony Tausch | Eat Well Celebrations and Feasts, Chef Renee Schuler | Europa Bistro and Cafe, Chef Nicola Palmieri | Fireside Pizza, Mike Marschman | Fresh Table, Chef Louis Snowden / Chef Meredith Trombly / Chef Victor Brown| Honey, Chef Summer Genetti | Jean-Robert’s Table, Chef Jean-Robert de Cavel | Jeff Thomas Catering, Jeff Thomas | La Poste Eatery, Chef Dave Taylor | Nicholson’s Gastropub, Chef Marc Bodenstein | Otto’s, Chef Paul Weckman | Queen City Cookies, Peggy Shannon | Senate, Chef Daniel Wright | SmoQ, Chef Jackson Rouse | Taste of Belgium, Chef Jean-Francois Flechet | The Avenue Lounge | View Cucina, Chef Alfio Gulisano | Virgil’s Cafe, Chef Matt Buschle | Washington Platform Saloon and Restaurant, Jon Diebold



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Merry Christmas. We hope you get to enjoy the day.


Fresh Table
-inside historic Findlay Market
1801 Race Street
Cincinnati, OH 45202
(513) 381-3774 (FRSH)


1818 Race Street

The Epicurean Mercantile Company (EMC) is a small urban grocery store serving the needs of the Over-the-Rhine community and surrounding neighborhoods. It is a chef-owned and operated store with a carefully curated selection of grocery, produce, bakery, dairy, beer and wine items that meets the needs and budgets of the growing surrounding neighborhood populations.

We are open and ready to serve you!

Fresh Table

1801 Race Street

Fresh Table is located in the historic Findlay Market and offers a wide variety of Chef created foods that can be eaten in the Market House or taken home to enjoy. The menu changes with the availability of ingredients from the area and the Chefs are always creating new dishes that are unique and delicious. Stop by today and start enjoying what others have found to be incredible quality and great value.

Established 2010

The Counter

1818 Race Street

The Counter is our own restaurant utilizing the freshest ingredients EMC and the neighborhood has to offer. It is the place to gather for freshly-prepared New American cuisine you can feel good about eating.

We are open and ready to serve you!