Chef’s Tasting Menu at Table 128
A Three-Course Seasonal Dinner with Optional Wine Pairings – Saturday, September 13, 2025
Every Saturday at Table 128, we open our doors to a one-night-only dining experience that celebrates the season’s best flavors. Each week’s menu is crafted with intention—honoring the rhythm of the season, designed to bring warmth, surprise, and connection to every guest who joins us.
This week’s tasting leans into the shift of early fall, balancing spice, richness, and comfort. We begin with lamb wontons, filled with American lamb and garlic, folded into delicate skins, and finished with house chili oil, soy, and sesame. The second course turns to the sea with seared ahi tuna, served over cabbage and pepper slaw with chili dressing and a caramelized goat’s milk sauce—a dish that blends freshness and depth. Dessert brings classic French comfort with an apple tarte tatin: caramelized apples baked in puff pastry, paired with cinnamon ice cream.
The Menu
First Course
lamb wontons – ground American lamb, garlic, scallion, cumin, wonton skins, house chili oil, soy, sesame
Optional Wine Pairing: Becker Family Winery | Pinot Noir | Pfalz, DE | 2019
Second Course
tuna – seared ahi tuna, cabbage & pepper slaw, chili dressing, caramelized goat’s milk sauce
Optional Wine Pairing: Yalumba | Barossa Grenache | South Australia | 2022
Third Course
apple tarte tatin – caramelized apples, butter, sugar, puff pastry, cinnamon ice cream
Optional Wine Pairing: Marques de Caceres | Cava Brut | Xarel.lo, Macabeo, Parellada | Penedes, Catalonia, ES | 2021
Event Details
Date: Saturday, September 13, 2025
Time: Available from 5 pm until sold out
Pricing: $58 per person; $91 with beverage pairings
Reservations: Recommended but not required. www.exploretock.com/table128/experience/110281/dining-room-reservation?date=2025-09-13&size=2&time=12%3A00
From the Table 128 Team
At Table 128, food is our way of telling stories—of the season, of the land, and of the people who gather around the table. This week, the story is one of early autumn: lamb folded into wontons with spice and heat, seared tuna balanced by crisp slaw and a touch of caramelized sweetness, and a finale of apples, puff pastry, and cinnamon. Each plate is an invitation to savor the season and celebrate the moment.Each plate is an invitation to slow down, savor, and celebrate the moment.
We would be honored to cook for you this weekend. Bring a friend, settle in, and let us take care of the rest.
