Chef's Tasting Menu at Table 128
A Three-Course Seasonal Dinner with Optional Wine Pairings
Every Saturday at Table 128, we invite our guests to experience something unique — a one-night-only tasting menu that highlights the best of the season.
This week’s menu blends summer’s sunniest ingredients with bold, savory depth. From the southern charm of buttermilk-fried green tomatoes to the rich complexity of grilled lamb and fennel-braised pork belly, each course is designed to balance comfort and creativity. We’ll finish the evening on a playful note — a sweet corn ice cream sundae with vanilla pound cake and basil syrup.
With optional wine pairings to match, this three-course dinner offers a full expression of flavor, texture, and thoughtful technique — in a setting designed to bring people together.
The dinner is $58 per person, with optional wine pairings for a total of $91. Reservations are recommended, but walk-ins are always welcome as space allows.
The Menu:
First Course:
fried green tomatoes - buttermilk & cornmeal, local green tomatoes, sundried tomato pesto, fresh mozzarella, baby arugula & tomato oil
Optional Wine Pairing: Le Château de Chaintré | chardonnay | Mâcon Chaintré | Burgundy, FR | 2023
Second Course:
lamb & pork belly - grilled lamb rack, fennel-braised pork belly, sweet corn fritter, local mushrooms & demi
Optional Wine Pairing: Hillick & Hobbs | Estate Dry Riesling | riesling | Seneca Lake, Finger Lakes, US | 2021
Third Course:
ice cream sundae - vanilla pound cake, sweet corn ice cream, basil syrup, sweet corn crumble
Optional Wine Pairing: G.D. Varja | Moscatod’Asti | Piedmont, IT | 2023
Event Details:
Date: Saturday, August 2, 2025
Time: Available from 5 pm until sold out
Pricing: $58 per person; $91 with beverage pairings
Reservations: Recommended but not required. Reserve a table here.
From Chef Lynn Pritchard —
Each week, this menu is my favorite way to cook. It allows us to tell a story — about the ingredients that move us, the season that inspires us, and the kind of food that brings people around a table.
This Saturday, we’re digging into high-summer comfort: fried green tomatoes with fresh mozzarella and arugula, a beautifully grilled lamb rack paired with fennel-braised pork belly and a golden sweet corn fritter, and a dessert that celebrates summer’s bounty in a way that’s both nostalgic and unexpected.
We cook these menus to create connection — between the plate and the season, the kitchen and the table, the guest and the experience.
I hope you’ll join us this weekend.
— Chef Lynn and the Table 128 Team
