Chef's Tasting Menu at Table 128
A Three-Course Seasonal Dinner with Optional Wine Pairings- Saturday, August 9, 2025
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 captures the richness of August in the Midwest — vibrant produce, bold proteins, and nostalgic finishes that celebrate the simple pleasures of summer. From a buttery lobster roll with house-made potato chips to a grilled beef ribeye paired with a sweet corn “sundae” and bright chimichurri, each dish is a reflection of late-summer comfort. We’ll end the evening with a floral and fruity raspberry crumble, kissed with rosewater and crisp oats.
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:
mini lobster roll - north Atlantic lobster tail, butter, celery, aioli, lemon, potato chips
Optional Wine Pairing: Dr. Konstantin Frank | Dry Riesling | Finger Lakes, NY | 2023
Second Course:
beef ribeye - grilled beef ribeye, sweet corn ‘sundae’, arugula salad, chimichurri
Optional Wine Pairing: Tillia | “sustainable vineyards” | malbec | Argentina | 2024
Third Course:
raspberry crumble - local raspberries, sugar, rosewater, oats
Optional Wine Pairing: Scarpetta | DOC Brut | Prosecco | Italy | 2023
Event Details:
Date: Saturday, August 9, 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 leaning into peak-season produce and indulgent pairings: a warm lobster roll, sweet corn in its most playful form, and a floral-forward raspberry crumble that feels like August on a plate.
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
