Prices and menu items are subject to change. Contact the restaurant for current information.
Prices and menu items are subject to change. Contact the restaurant for current information.
Browse community photos of DRAFT + TABLE in North Little Rock, AR, including restaurant and food images when available.
Browse the full menu for DRAFT + TABLE, a american restaurant in North Little Rock, AR. This page brings together menu prices, photos, ratings, reviews, and ordering links in one place.
Visit DRAFT + TABLE at 301 N Main St, North Little Rock, AR 72114 or call (501) 441-4044. Today's posted hours: Thursday: 11:00 AM – 10:00 PM.
New Province, Rogers, AR (5.0%) crisp + clean with a hint of lemon zest + incredibly refreshing
Lost 40, N. Little Rock/Morrow Co., Morrilton, AR (4.5 %) An American Pilsner. This refreshing + crisp lager is brewed at the foot of an Arkansas icon: the legendary Petit Jean mountain.
Core Brewing, Springdale, AR (6.3%) cucumber, juniper, ginger and hibiscus. Perfect for drinking on the patio, only 86 calories + no sugar added.
Stone's Throw Brewing Little Rock, AR (5.0%) Lighter take on a traditional Bavarian hefeweizen with hints of banana & clove.
Moody Brews, Little Rock, AR (5.5%) ESB based brewed with oats + select British malts, hopped with Early Grey Tea with notes of honey, fresh black tea, + Italian oranges.
New Province, Rogers, AR (6%) mango, pineapple, + tangerine burst forth in a perfect portrayal of hop philosophy.
Bike Rack, Bentonville, AR (6.3%) Taste of malts, with apricot, + some earthy floral hops.
Superior Bathhouse, Hot Springs, AR (7.5%) The blood orange galactic defender is made with Comet + Galaxy hops.
Bentonville Brewing Co. Bentonville, AR (6.3%) Packed with mouthwatering notes of passion fruit, guava, pineapple, and citrus. Characterized by a very intentional haziness.
Bike Rack Brewing Co. Bentonville, AR (5.0%) malty + caramel notes balanced by a mild citrus aroma from American hops (Chinook and Cascade). Rich, forward, flavorful and quite drinkable.
Superior Bathhouse, Hot Springs, AR (5.1%) medium-bodied, slightly malty + biscuity. Rich red color, with toffee notes made with Irish yeast and those good old English hops.
Left Hand Brewing Co. Longmont, CO (6.0%) Dark and delicious, America's milk stout has an aroma of brown sugar and vanilla cream with a hint of coffee. Imparting rich stouty flavor, roast bitterness and the bliss of milk chocolate fullness.
Bentonville Brewing Co. Bentonville AR (6.3%) Oats, chocolate, + honey malts with a side of woodsy aroma paying homage to the grandeur of The Natural State.
Core Brewing Co. Springdale, AR (5.3%) A perfect year-round stout. Full bodied and accessible. Notes of dark chocolate, coffee, and caramel with a roasty finish.
Left Hand Brewing Co. Longmont, CO (6.0%) Rich + dark, but not too dry oatmeal stout.
Voozy Magnolia, MS (4.5%) Very lightly hopped, allowing the malty caramel & nutty flavors to shine through.
Black Apple Hard Cider Co. Springdale, AR (6.9%) Semi-dry, radiant red hue berry-packed zip with crisp, clean citrus + alluring floral aromas. You're going to want another one - or two.
Bentonville Brewing Co. Bentonville AR
Little Rock, AR
Prestonrose Farm and Brewing, Paris AR
Point Remove, Morrilton, AR
Southern Tail, Little Rock, AR
A traditional Reuben sandwich, shaved pastrami, melted lacy Swiss cheese and Table sauce tucked into flattened marble rye and baked until crispy. Served with chilled beer braised sauerkraut.
Three fresh jalapeños are grilled, stuffed with cream cheese, then wrapped in our sausage and cheese breading, and baked until golden and crispy. Served with blackberry cream. (Winner of the chef's choice award at the Topgun BBQ challenge in Whitefish, MT)
Six Colossal shrimp, sauteed in a mild ghost pepper tequila sauce.
Crispy brussels sprouts, grilled carrots and blistered shishito peppers served with a sweet and spicy ponzu sauce.
Our signature blend of local wild mushrooms, hand-battered, flash-fried, and served with white gravy.
Crispy pork belly burnt ends tossed in house made Carolina sauce.
Served with pita chips.
Lion's mane mushrooms cooked in a Boston "crab" cake style. Served with a remoulade sauce and grilled lemon.
Classic French style soup made from shallots, and red & yellow onions that are slowly caramelized and folded into a rich stock. Topped with toasted sourdough and a heaping mound of melted Gruyere.
Slow braised duck, hearty mix of potatoes and carrots in a rich broth with tender bits of pecan smoked bacon.
Served with pita chips.
Farmstand salad with seasonal greens, blueberries, farm fresh cucumber, Roma tomato, hardboiled egg and house made croutons with a white balsamic dressing.
Chopped romaine lettuce tossed with creamy Caesar dressing, and topped with shaved parmesan cheese, and house made croutons.
Shredded lettuce tossed in green goddess dressing with avocado, grilled broccoli, cucumber, and croutons.
Organic greens, balsamic pearls and creamy burrata cheese on a bed of mixed greens with a drizzle of olive oil.
From the shores of the Great Lakes: Cracker crusted walleye fillet on a grilled hoagie with garlic mayo and bacon-jalapeño slaw.
From the streets of Chicago: Slow roasted beef, thin sliced and piled onto a grilled hoagie and topped with a zesty giardiniera and splash of au jus.
From the magic of New Orleans: Fried colossal shrimp on a toasted Leidelheimer baguette with crisp lettuce, shaved jalapeño, Roma tomato and a house made remoulade.
An American staple: Quarter pound smashed patties dressed to order on a brioche bun with Table sauce.
From our neighbors in Tennessee: Juicy fried chicken breast tossed in a sweet and spicy hot sauce and served on a toasty bun with lettuce, garlic aioli, tomato and pickles.
A classic becomes a sandwich: Fresh burrata cheese, tomatoes, basil and a garlic and basil aioli on toasted sourdough.
Proudly serving local premium beef from David's Butcher. Served with broccoli + cheddar grits and crispy brussels sprouts. Steaks are served with your choice of sauce: gorgonzola cream sauce, green peppercorn sauce or garlic butter.
Inspired by the chef's slow roasted, slow braised duck and thigh quarters served over wild rice with a roasted carrot puree, blistered poblano topped with blackberry sauce and pecan smoked bacon.
Tender half chicken fried and served with white gravy and mashed golden potatoes.
Served on a bed of fresh tagliatelle with heirloom carrots and whipped ricotta.
Fresh cracker crusted walleye on a bed of grilled carrot and goat cheese couscous and topped with orange miso glaze.
Made in a luscious cream sauce, served on a bed of egg noodles. Served with grilled broccolini
Slow roasted pork shoulder marinated with blueberries and spiced local honey and served with brown sugar green beans and mashed golden potatoes.
Fresh Atlantic salmon pan seared and finished with grilled asparagus and mild honey sriracha sauce.
A premium cut of David's Butchers steak, pounded out and fried, served with mashed potatoes, turnip greens and white gravy.
Coke, Coke Zero, Diet Coke, Dr. Pepper, Sprite, Minute Maid Lemonade
Sweet/Unsweet Tea, Hot Tea, Regular + Decaf Coffee + Full Espresso Bar
Banana pudding with classic vanilla wafers.
Topped with sea salt and caramel.
Ask your server about our rotating cheesecake flavors!
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