Chef's Tasting Menu at Table 128
Join us on Saturday, July 26, 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:
bao bun - steamed dumpling, poached lobster tail, butter, chive, lemon aioli
Optional Wine Pairing: Le Château de Chaintré | chardonnay | Mâcon Chaintré | Burgundy, FR | 2023
Second Course:
salmon - grilled tea-smoked salmon, corn & avocado salsa, pickled cucumber, roasted tomato sauce
Optional Wine Pairing: Hillick & Hobbs | Estate Dry Riesling | riesling | Seneca Lake, Finger Lakes, US | 2021
Third Course:
pound cake - vanilla pound cake, crème anglaise, berry compote, oat crumble, vanilla bean ice cream
Optional Wine Pairing: G.D. Varja | Moscatod’Asti | Piedmont, IT | 2023
Event Details:
Date: Saturday, July 26, 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 gather around the season — and the stories it inspires.
This week’s Chef’s Tasting Menu is built for summer’s late-July rhythm. We’re leaning into comforting richness, bright contrast, and just a little indulgence.
To begin: a delicate steamed bao bun, filled with poached lobster tail and finished with butter, chive, and lemon aioli. It’s soft, rich, and just a touch decadent. Then, a grilled tea-smoked salmon — light yet complex — layered with corn and avocado salsa, pickled cucumber, and a roasted tomato sauce. And to finish, a nostalgic take on dessert: vanilla pound cake, crème anglaise, berry compote, oat crumble, and a scoop of vanilla bean ice cream.
It’s a menu that balances technique with familiarity, elegance with warmth. I hope you’ll make a reservation and join us — to celebrate the season, to slow down for a night, and to taste something special.
As always, we cook these menus to connect — to time, to place, and to the people who sit at our tables.
I look forward to welcoming you this Saturday.
— Chef Lynn and the Table 128 Team
