STEAKHOUSE
Join us at COURSE Restaurant for an of • COURSE experience, STEAKHOUSE INTERPRETATIONS.
Chef Cory and the culinary team have created this limited time, 8-course menu of reimagined classic steakhouse favorites, infusing them with contemporary flavors and sophisticated techniques.
This menu will be offered on Sundays 1/5, 1/12, 1/19, 1/26, 2/2, 2/9, for $145/person with reservation hours from 11am-3pm.
For large groups or an al fresco dining experience, we encourage you to book on our covered, heated patio.
Reservations are available on the following Sundays with reservations hours of 11-3pm – 1/5, 1/12, 1/19, 1/26, 2/2, 2/9
STEAKHOUSE INTERPRETATIONS
145
*OYSTERS ON THE HALF SHELL
cucumber mignonette • granny smith apple • champagne vinegar
“SHRIMP COCKTAIL”
poached shrimp • confit tomatoes • radish • cucumber quinoa • horseradish breadcrumbs • “cocktail sauce”
“WEDGE SALAD”
little gem lettuce • crispy shallot rings • avocado • cherry tomatoes • smoked buttermilk dressing
“BAKED POTATO”
bacon jam • charred scallion cream cheese • cheddar crumble • chive cream • grated egg yolks
*STEAK DIANE
ribeye • maitake mushrooms • creamed spinach • pommes fondant • classic sauce
“SMORES CHEESECAKE”
cheesecake mousse • chocolate ganache • burnt meringue • graham cracker crumble
MIGNARDISE
PUSH UPS • root beer float
*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.