Chef's Tasting Menu at Table 128
Join us on Saturday, May 24, 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:
antipasto- fire-roasted artichoke, house made cheese, fried olive, marinated olive, charcuterie, green goddess
Optional Wine Pairing: Domaine Franck Millet | “Vigneron à BUÉ | sancerre | Touraine, Loire Valley, FR | 2023
Second Course:
Faroe island salmon- seared salmon, sweet potato, grilled asparagus, arugula salsa verde, cauliflower & olive relish, turmeric oil
Optional Wine Pairing: Becker Family Winery | pinot noir | Pfalz, DE | 2019
Third Course:
blackberry galette- pate brisee, blackberries, berry coulis, raw sugar, vanilla bean paste
Optional Wine Pairing: Moscato d’Asti | Bricco Riella| Mango D’Alba, IT | 2024
Event Details:
Date: Saturday, May 24, 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.
Celebrate the arrival of spring with a dining experience designed to highlight the season’s freshest flavors. Whether you're a food enthusiast or simply looking for a memorable night out, this menu is one you won’t want to miss!
This Week at Table 128: A Seasonal Celebration in Three Courses
This week’s menu is a tribute to early summer’s bold flavors and delicate balance — each dish thoughtfully crafted and paired to bring out the best in every bite and sip.
Antipasto
We begin with a vibrant antipasto platter: fire-roasted artichoke, house-made cheese, fried and marinated olives, charcuterie, and a touch of green goddess — a beautiful mix of textures and flavors, both rustic and refined.
Pairing: Domaine Franck Millet “Vigneron à BUÉ” | Sancerre | Touraine, Loire Valley, FR | 2023
This crisp, mineral-driven Sancerre is the perfect companion, brightening the plate with its citrus notes and subtle herbaceous character.
Faroe Island Salmon
Our main course features seared Faroe Island salmon, served over sweet potato and grilled asparagus, with an arugula salsa verde and cauliflower-olive relish. A drizzle of turmeric oil adds a warm, earthy finish.
Pairing: Becker Family Winery | Pinot Noir | Pfalz, DE | 2019
Light-bodied but deeply expressive, this German Pinot Noir complements the richness of the salmon while echoing the earthiness of the vegetables.
Blackberry Galette
To finish, a rustic blackberry galette made with flaky pâte brisée, raw sugar, vanilla bean paste, and berry coulis — simple, elegant, and just sweet enough.
Pairing: Moscato d’Asti | Bricco Riella | Mango D’Alba, IT | 2024
Fragrant and lightly effervescent, this Moscato highlights the galette’s fruit-forward notes and adds a refreshing lift to end the evening.
