COURSE Debuts Summer Tasting Menu

As COURSE celebrates its second year as one of Scottsdale’s most celebrated and award-winning fine dining destinations, the restaurant invites guests to experience the essence of summer through a new, meticulously crafted tasting menu available beginning July 11.

Known for his visually stunning plates and imaginative technique, Chef Cory Oppold’s summer menu is a celebration of the season’s boldest ingredients, infused with vibrant creativity and plated with precision.

The summer menu will be served from July 11 through Oct. 8. The eight-course tasting menu ($175 per person) is offered for dinner Fridays and Saturdays, and the five-course tasting menu ($135 per person) is available Tuesday through Thursday, all served from 5 to 9 p.m.

This tasting begins with a savory macaron, reimagined with Kaluga caviar, crème fraîche, chive and lemon—a delicate and indulgent amuse-bouche. A refreshing play on a summer classic, the “Snow Cone” layers silky hiramasa with chilled forms of melon, cucamelon, sorrel and ice plant for a bright, herbal bite. Chef Oppold’s whimsical “BLT” reinvention features tomato, petite lettuce, smoked avocado, lardo and shallot, offering depth and nostalgia in one bite. Guests are then treated to a soulful octopus dish, paired with roasted corn, chorizo, masa, epazote and corn shoots—an earthy, bold tribute to Latin summer flavors. A standout entrée includes Chilean sea bass enriched with lobster mousse, peppadew pepper, daikon radish and tender market greens, finished with a rich lobster sauce. Another highlight: pork loin with summer peach, tangy goat cheese, fennel pollen, honey and a velvety burnt onion pork jus. For the grand finale, the beef tenderloin course is layered with steak and peewee tomatoes, chestnut mushroom, scallion, and an ethereal chimichurri foam. The mille-feuille dessert arrives as a tropical crescendo—mango, coconut and papaya brought together with tart amchur. The meal concludes with playful mignardise: an apricot-almond Madeline with a kiss of amaretto and warm chocolate bread pudding with banana, rum, and cinnamon.

Optional indulgences include Kaluga caviar (market price) and a foie gras torchon with cherry, miso and house-made shokupan ($40). Guests can enhance their experience with a thoughtfully curated wine tasting from our sommelier’s selection for $95 to $135 (subject to change).

Reservations are highly recommended at courserestaurantaz.com.