Chef’s Tasting Menu at Table 128
A Three-Course Seasonal Dinner with Optional Wine Pairings – Saturday, September 6, 2025
Every Saturday at Table 128, we open our doors to a one-night-only dining experience that celebrates the season’s best flavors. These menus are crafted weekly with intention—honoring the rhythm of the season, designed to bring warmth, surprise, and a sense of connection to every guest who joins us.
This week’s tasting leans into the elegance of early fall, balancing earthiness, richness, and indulgence. We begin with roasted d’Anjou pears—a dish that walks the line between savory and sweet—paired with blue cheese mousse, fresh rosemary and thyme, honey, and walnuts. The second course highlights a showstopper: roasted rack of lamb glazed with harissa and date, served over Israeli couscous with asparagus, leeks, and a fragrant apricot-scented jus. Dessert brings decadence with a croissant bread pudding layered with chocolate and hazelnut, finished with a glossy chocolate ganache and house-churned chocolate-cherry ice cream.
The Menu
First Course
roasted pears – d’Anjou pear, blue cheese mousse, rosemary & thyme, honey, walnuts
Optional Wine Pairing: Dr. Konstantin Frank | Dry Riesling | Finger Lakes, NY | 2023
Second Course
rack of lamb – roasted rack of lamb, harissa-date glaze, Israeli cous cous, asparagus & leeks, apricot-scented lamb jus
Optional Wine Pairing: Passionate Wines | Del Mono Tinto | malbec, syrah | Tupungato Valley, Mendoza, AR | 2022
Third Course
bread pudding – croissant, chocolate, hazelnut, sugar, cream, chocolate ganache, chocolate-cherry ice cream
Optional Wine Pairing: Broadbent | Late Bottled Vintage | red blend | Porto, Douro, PT | 2027
Event Details
Date: Saturday, September 6, 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: www.exploretock.com/table128/experience/110281/dining-room-reservation?date=2025-09-06&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: pears and walnuts dressed with herbs and honey, lamb glazed with harissa and apricot, and a finale of chocolate and cherry layered into a warm bread pudding. 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.
