Chef's Tasting Menu at Table 128
Join us on Saturday, June 7, 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:
crab- crab fritter & crab ceviche, citrus & vanilla remoulade
Optional Wine Pairing: Domaine Franck Millet | Vigneron à BUÉ | Sancerre | Touraine, Loire Valley, FR | 2023
Second Course:
wild boar - wild boar chop & boar Bolognese, handmade tagliatelle
Optional Wine Pairing: G.D. Vajra | Barbera | Barbera d’Alba, Piedmont, IT I 2022
Third Course:
study in chocolate - chocolate cake, nougat crackle, dark cherries, chocolate sorbet, berry coulis, cocoa nib
Optional Wine Pairing: Arbor Crest | Merlot | Dionysus Vineyard, Columbia Valley, US | 2019
Event Details:
Date: Saturday, June 7, 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.
Join us for an evening of refined flavors and thoughtful pairings as Chef Lynn Pritchard and his team presents a special three-course tasting menu that celebrates technique, seasonality, and balance. Each course is paired with a carefully selected wine to complement and elevate the experience.
This week’s tasting menu is a celebration of contrast and depth—pairing coastal brightness, bold game, and rich, layered sweetness. Each course was selected to offer a progression of textures, temperatures and tones that speak to the season while showcasing our kitchen’s range.
Crab
Crab fritter & crab ceviche, brightened with citrus and a vanilla bean remoulade.
We open with a study in delicacy and freshness—the fritter adds warmth and crunch, while the ceviche provides a bright, cold contrast.
Wine Pairing: Domaine Franck Millet | Sancerre | Loire Valley, France | 2023
Clean, crisp, and citrus-driven, this Sancerre complements the dual preparations beautifully.
Wild Boar
Grilled wild boar chop paired with house-made tagliatelle in a rich boar Bolognese.
Robust and comforting, this course brings boldness to the center of the menu. The richness of the Bolognese is balanced by the natural earthiness of the boar chop.
Wine Pairing: G.D. Vajra | Barbera d’Alba | Piedmont, Italy | 2022
This Barbera offers ripe red fruit and bright acidity to cut through the dish’s richness and lift every bite.
Study in Chocolate
Chocolate cake, nougat crackle, dark cherries, chocolate sorbet, berry coulis & cocoa nib.
A true finale—this dessert is about decadence with dimension. Each component was chosen to show a different face of chocolate, from bitter and crisp to smooth and sweet.
Wine Pairing: Arbor Crest | Merlot | Dionysus Vineyard, Columbia Valley, U.S. | 2019
The Merlot’s velvety structure and dark berry notes echo the dessert’s complexity without overpowering it.
We look forward to sharing this experience with you. As always, seating is limited and reservations are recommended.
Tasting Menu: $58 | Beverage Pairing: $33
