Chef’s Tasting Menu at Table 128

A One-Night-Only Dining Experience in Des Moines — Saturday, May 16, 2026

Each Saturday evening, Table 128 offers a Chef’s Tasting Menu — a three-course, one-night-only dinner created by Chef Lynn and the culinary team.

The menu changes weekly, is never repeated, and is served alongside our regular dinner menu.

This week’s menu feels deeply rooted in spring — bright vegetables, lighter textures, and dishes designed around the season at its peak.

We begin with charred asparagus & artichokes, layered with whipped burrata, shishito peppers, pangrattato, and creamed cannellini. Smoky, fresh, and balanced with richness and acidity.

The second course features pan-roasted striped bass with fiddlehead ferns, lemon potatoes, pickled red onion, black garlic, and spring onion nage — clean, vibrant, and unmistakably seasonal.

Dessert finishes with banana tostada, layered with banana crème brûlée, caramelized goat’s milk sauce, and candied pecan — rich, playful, and comforting.

Optional wine pairings are available with each course.

Event Details

Saturday, May 16, 2026
From 5 PM until sold out
$58 food | $91 with wine pairings

The Menu

First Course
Charred Asparagus & Artichokes — spring asparagus & golden artichokes, whipped burrata, shishito peppers, pangrattato, creamed cannellini
Optional Pairing: Domaine Franck Millet | Sancerre | Touraine, FR | 2023

Second Course
Striped Bass — pan-roasted striped bass, fiddlehead ferns, lemon potatoes, pickled red onion, black garlic, spring onion nage
Optional Pairing: Raul Perez | “Ultreia” | Godello | Bierzo, Castilla y León, ES | 2021

Third Course
Banana Tostada — bananas, banana crème brûlée, caramelized goat’s milk sauce, candied pecan
Optional Pairing: Hexamer | Riesling Spätlese | Rheingrafenberg, DE | 2012

Food $58 | Beverage pairing $33