Easter
Celebrate Easter with an extraordinary 3-day dining experience at COURSE, where Chef Cory and the culinary team have crafted a stunning seasonal menu for the occasion.
Offered exclusively on Friday 4/18 and Saturday 4/19 with reservation hours of 5-9pm and Sunday 4/20 from 12-5pm, this 8-course tasting menu highlights the vibrant flavors of spring while embracing tradition and exploring innovative culinary expressions.
Reservations are highly recommended for this limited-time experience.
For large groups or an al fresco dining experience, we encourage you to book on our lovely, covered patio.
Reservations are available Friday 4/18 and Saturday 4/19 from 5-9pm and Sunday 4/20 from 12-5pm
EASTER AT COURSE
175
*SMOKED SALMON • potato • dill • crème fraiche • pearl onion • golden beet
SALADE VERTE • oak leaf • cucumber • snap peas • green tomato • avocado • watercress
ACINI DI PEPE PASTA • mushroom • asparagus • parmesan • lemon • chervil
*CHILEAN SEA BASS • “succotash” • corn • fava bean • okra • bell pepper
*PORK CHEEKS • “prepared like ham” • cabbage • mustard • gruyere • leek
*LAMB LOIN • fennel • carrot • wheat berries • cipollini onion • lamb jus
CARROT CAKE • cream cheese • walnut • raisin • white chocolate
MIGNARDISE
• MACAROON • rose • raspberry
*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
AUTOMATIC GRATUITY OF 22% WILL BE ADDED TO TABLES OF SIX OR MOR7