Chef’s Tasting Menu at Table 128

A One-Night-Only Dining Experience in Des Moines — Saturday, May 9, 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. Guests may enjoy the tasting experience or order à la carte.

This week’s menu leans fully into spring — lighter, more expressive, and built around bright, seasonal ingredients.

We begin with soft-shell crab, cornmeal-crusted and paired with a pimento cheese fritter, red pepper coulis, crème fraîche, and micro mustard. Crisp, rich, and balanced with acidity and spice.

The second course features Ora King salmon, pan-roasted and served with fava bean and mint emulsion, fingerling potatoes, fiddlehead ferns, asparagus, pancetta, and marcona almond gremolata. A dish that captures the season — vibrant, layered, and fresh.

Dessert finishes with basil cake, layered with caramelized white chocolate, strawberry mousse, and lemon sorbet — herbal, bright, and a clean finish to the meal.

Optional wine pairings are available with each course.

Event Details

Saturday, May 9, 2026
From 5 PM until sold out
$58 food | $91 with wine pairings

The Menu

First Course
Soft-Shell Crab — cornmeal-crusted soft-shell crab, pimento cheese fritter, red pepper coulis, crème fraîche, micro mustard
Optional Pairing: Hillick & Hobbs | Estate Dry Riesling | Seneca Lake, Finger Lakes, US | 2021

Second Course
Ora King Salmon — pan-roasted king salmon, fava bean & mint emulsion, fingerling potatoes, fiddlehead fern, asparagus, pancetta, marcona almond gremolata
Optional Pairing: Pax | Chardonnay | Sonoma Coast, US | 2022

Third Course
Basil Cake — basil sponge cake, caramelized white chocolate, strawberry mousse, lemon sorbet
Optional Pairing: Enrico Serafino | “Oudeis” | Pinot Noir, Chardonnay | Alta Langa, Piedmont, IT | 2019

Food $58 | Beverage pairing $33