Chef's Tasting Menu at Table 128
Join us on Saturday, July 5, 2025, for our Chef's Tasting Menu dinner series! This week’s menu highlights the bright, fresh flavors of spring, featuring three carefully curated courses that showcase the season’s finest ingredients. Enhance your experience with optional beverage pairings selected to complement each dish.
The dinner is $58 per person; if you want to add beverage pairings, it's $91. Reservations are recommended, but not required.
The Menu:
First Course:
stuffed zucchini - zucchini ribbons, house ricotta, sweet corn, herbs, tempura shrimp, sweet chili chimichurri
Optional Wine Pairing: Marques De Caceres | Cava Brut | Spain | NV
Second Course:
pork tenderloin - grilled pork tenderloin, asparagus & pea salad, creamy parmesan grits, Dijon vinaigrette
Optional Wine Pairing: Illahe | Cuvée Miette | pinot noir | Willamette Valley, US | 2023
Third Course:
grilled angel food cake - fresh berry compote, vanilla bean Chantilly, balsamic
Optional Wine Pairing: Fritz Müller | Secco | müller thurgau | Rheinhessen, DE
Event Details:
Date: Saturday, July 5, 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 —
As summer hits its stride, there’s no better time to come together around the table. Each Saturday, we create a Chef’s Tasting Menu designed to celebrate the season — showcasing the freshest ingredients, thoughtful technique, and a little bit of storytelling on every plate.
This week’s menu is all about balance and brightness. We’ll start with tender zucchini ribbons filled with our house ricotta, sweet corn and herbs, paired with tempura shrimp and a bright chili chimichurri. Next up, grilled pork tenderloin with asparagus and pea salad over parmesan grits, finished with a Dijon vinaigrette. And to close the evening, a playful twist: grilled angel food cake with fresh berry compote, vanilla bean Chantilly, and a drizzle of balsamic.
Optional wine pairings are there if you’d like to let us guide the experience even further.
It’s always our goal to create something that lingers — not just on the palate, but as a memory shared with good company. Whether you’re planning a special night out or simply want to slow down and savor the moment, we’d be honored to have you join us.
Looking forward to welcoming you this Saturday.
— Chef Lynn Pritchard & the Table 128 team
