We’re honored to be featured by AZ Foothills Magazine as they spotlight our current SPRING Menu and seasonal cocktail program at COURSE Restaurant.

In the feature, writer Mallory Gleich highlights the fresh ingredients, playful presentations, and thoughtful creativity that define the current menu from Executive Chef Cory Oppold. Available through June 27, the SPRING Menu reflects our ongoing commitment to creating an immersive dining experience rooted in seasonality, technique, and hospitality.

Guests visiting COURSE this season can choose between our five-course and eight-course tasting experiences, each showcasing ingredients and flavors inspired by spring. Featured dishes include Radish and Toast, a delicate composition of petite radish, Kaluga caviar, black toast, shallot, and French butter; Fried Pickle, a playful interpretation featuring serpent cucumber, ocean trout, dill pollen, and buttermilk; and Peas & Carrots, a vibrant dish built around English pea pasta, ricotta, lemon, and spring vegetables.

AZ Foothills also highlights the return of one of the menu’s most memorable finales, Dirt Dessert, a course featuring rhubarb, strawberry, lemon, sorrel, sable, and sea grass that captures both the flavors and visual artistry of the season.

Alongside the tasting menu, the article showcases our current cocktail program, Tropic Thunder, created by Beverage Director Justin Chard. Designed to complement the spirit of the season, the menu blends humor, creativity, and technical precision through cocktails such as Just ‘Cause It’s the Theme Song Don’t Make It Not True and More Shredded Than a Julienne Salad.

At COURSE, every menu is designed as a complete experience where food, beverage, service, and storytelling work together to create something memorable. We’re grateful to AZ Foothills for taking the time to experience the menu and share it with their readers.

Thank you to Mallory Gleich and the entire AZ Foothills team for the feature.