Chef's Tasting Menu at Table 128
Join us on Saturday, July 19, 2025, for our Chef’s Tasting Menu dinner series. Each week, we craft a new three-course menu that highlights the season’s best ingredients and tells a fresh story on the plate. This week’s lineup is a vibrant celebration of mid-summer — thoughtfully paired with wines that elevate every bite.
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:
octopus - grilled octopus, confit tomato, haricots verts, gigante beans, smoked paprika aioli
Optional Wine Pairing: La Marea | albariño | Monterey, CA | 2023
Second Course:
branzino - mediterranean sea bass, olive oil, lemon, fennel, onion garlic, tomato
Optional Wine Pairing: Jean Aubron | “Cuvée Elégance” | melon | Muscadet Sèvre et Main, Loire Valley, FR | 2022
Third Course:
bomboline - italinan sugard donut, pastry cream, strawberries, chocolate ganache
Optional Wine Pairing: G.D. Varja | Moscatod’Asti | Piedmont, IT | 2023
Event Details:
Date: Saturday, July 19, 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 Saturday at Table 128, we open our doors — and our kitchen — to something a little more personal.
This week’s Chef’s Tasting Menu leans into the coastal flavors of the Mediterranean: dishes built around clean ingredients, vibrant simplicity, and thoughtful pairings.
We’ll start with grilled octopus served alongside gigante beans and confit tomato, tied together with a smoky paprika aioli. From there, a beautiful branzino — delicate and aromatic with lemon, fennel, and olive oil. And to finish, an indulgent little bomboloni — the Italian answer to the sugar doughnut — filled with pastry cream and paired with strawberries and chocolate ganache.
Whether you’ve joined us before or you’re tasting with us for the first time, I hope you’ll make a reservation, bring a friend, and let us share this weekend’s story with you.
We cook these menus to connect — to season, to community, to each other.
I hope to see you Saturday.
— Chef Lynn and the Table 128 Team
