As the vibrant season of spring unfolds, COURSE is delighted to announce two exquisite menus expertly crafted by Chef Cory Oppold and available April 4 through June 28. Drawing inspiration from the abundant bounty of spring—where fresh vegetables and artisanal produce burst with flavor—Chef Oppold has transformed these seasonal treasures into a series of culinary masterpieces that celebrate both innovation and tradition.
Guests can embark on an exquisite eight-course tasting menu ($175 per person, available Fridays & Saturdays), while the five-course experience ($135 per person, available Tuesdays, Wednesdays & Thursdays) offers a curated journey. Both menus are available from 5–9 PM. Click here for the menus and here for a spring menu image.
Eight-Course Prix Fixe Spring Menu
This evening experience kicks off with a refined Oyster dish crowned with caviar, crème fraîche, grape, and a delicate shallot “mignonette.” Guests are then treated to a modern twist on Sturgeon, featuring a zesty “guacamole” accented by chayote squash, smoke, and a vibrant aguachile. A creative Manicotti course delights with tender asparagus, ricotta, and sea asparagus, balanced by hints of lemon, garlic, and sea grass. The menu continues to impress with a crisp White Sea Bass paired with fennel and patty pan squash and a savory Lamb loin enhanced by honshimeji mushrooms and fresh fava bean, culminating in a sweet finale of Strawberry, rhubarb, hibiscus, pink pepper, and amaranth. To round out the experience, guests enjoy a selection of mignardises, including a delicate Toast & Honey infused with beeswax and a playful take on Pocky, featuring chocolate, malt, vanilla, and a whimsical touch of cotton candy.
Five-Course Prix Fixe Spring Menu
For those looking to savor the season in a slightly lighter format, the five-course offering begins with the same elegant Oyster starter. The journey proceeds with the innovative Sturgeon “guacamole” dish and a choice between a creamy Manicotti or the aromatic English Pea dish with chicken oyster and jade pearl rice. Guests move on to the crispy White Sea Bass paired with fennel. Diners then savor a select entrée, opting for either the robust protein choice—Lamb loin or Striploin, each elevated with seasonal accompaniments. The experience concludes on a high note with a vibrant Strawberry dessert interlaced with rhubarb, hibiscus, and pink pepper.
For those looking to elevate their meal even further, the five- and eight-course menus both offer indulgent add-ons such as Animal Fries with caviar, crème fraîche, shallot, and egg yolk, or a luxurious Foie Gras dish with pineapple, coconut, banana, and lemongrass are available. Additionally, select courses offer the option to enhance the experience with supplements like premium caviar or Wagyu for an even more opulent tasting journey.
Chef Cory, a ‘Chopped’ Champion and visionary in the fine dining scene, continues to push culinary boundaries with COURSE’s new spring menus—an artistic exploration of peak-season ingredients transformed through innovative techniques. Recently recognized as a 2025 James Beard Award Semifinalist for Best Chef, Southwest, and honored with Arizona Restaurant Association’s 2024 Foodist Awards for Top Chef & Emerging Restaurant of the Year, COURSE is also among Yelp’s Top 25 Best New Restaurants in the U.S. (2024).
