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About

Course Restaurant

MULTI-COURSE DINING EXPERIENCE

Our focus on the presentation of a “multi-course” dining experience, is to curate a sophisticated fine dining evening for you, and not just a meal.

We use the access and seasonality of products to go to the next level, by reinforcing a progression of flavors that you are sure to enjoy.

Course Restaurant: A Culinary Journey in Central Scottsdale. Central Scottsdale has welcomed a new culinary gem, Course Restaurant, under the expert guidance of Chef and owner Cory Oppold. This upscale dining destination promises an unforgettable gastronomic experience, blending sophistication with a touch of comfort.

A Menu Tailored to Every Palate

Diners at Course Restaurant are presented with two enticing options. The first is a meticulously crafted five-course prix fixe menu, where guests can choose from a range of dishes for each course. Priced at $135 per person, this menu offers a comprehensive taste of Chef Oppold's culinary prowess.

For those seeking a more immersive experience, the 10-course chef ’s-choice tasting menu, priced at $190 per person, is a delightful surprise. Here, Chef Oppold takes the reins, curating a selection that showcases the best of what Course Restaurant has to offer.

Modernist Cuisine: A Feast for the Senses

Every dish at Course Restaurant is a testament to Modernist cuisine. Diners can expect a visual and sensory treat with elements like foams, powders, and deconstructed dishes. Each plate is not just a meal but a work of art, reflecting Chef Oppold's passion and dedication to his craft.

Morning Would: A Sunday Special

On Sundays, Course Restaurant transforms into "Morning Would," offering a unique seven-course tasting menu for just $75 per person. This special menu is a nod to the versatility of the establishment and the chef's ability to innovate and adapt.

In Conclusion

Course Restaurant is more than just a dining spot; it's a culinary journey. Whether you're celebrating a special occasion or simply looking to indulge in some of the finest dishes Scottsdale has to offer, Chef Cory Oppold's creation promises to be a memorable one. Book your table now and embark on a gastronomic adventure like no other.

Viewing food as an art form, Chef Cory Oppold and his culinary team take you on a food exploration through an explosion of both your taste and visual senses, using the seasonality of products and a progression of flavor.

10 Course Prix Fixe

The menu is served on Thursday through Saturday

190

*

CAVIAR • toro • nigiri • shoyu

BEETS • wagyu beef cheek pastrami • pumpernickel • horseradish

POT PIE • king trumpet mushroom • carrot • celery root • hakurei turnip

(Supplement • Truffles • MP)

LOBSTER CORNDOG • butternut • thai basil • coconut

*

CALIFORNIAN HALIBUT 

• yukon gold potato • parsnip • grape • “veronique”

BRIOCHE • chicos butter • lobster bisque

*

SONOMA COUNTY DUCK BREAST • mole • butterkin squash • date • pepita

*

VENISON • strip loin • cabbage • apple • brussels sprouts • burnt onion

*BEEF TENDERLOIN • forms of cauliflower • cauliflower mushroom • broccoli

(Supplements • Wagyu Beef • MP • Truffles • MP)

PEAR TATIN • maple • crème fraiche

“TIRAMISU” • kind of

MIGNARDISE

•  CANDY APPLE

•  CARROT MACAROON

•  PUMPKIN SPICED CANDY CORN

5 Course Prix Fixe

The menu is served on Tuesdays and Wednesdays

135

AMUSE

*

CAVIAR • toro • nigiri • shoyu

1ST

BEETS • wagyu beef cheek pastrami • pumpernickel • horseradish

2ND

POT PIE • king trumpet mushroom • carrot • celery root • hakurei turnip

(Supplement • Truffles • MP)

or

LOBSTER CORNDOG • butternut • thai basil • coconut

BREAD & BUTTER

BRIOCHE • chicos butter • lobster bisque

3RD

*

CALIFORNIAN HALIBUT • yukon gold potato • parsnip • grape • “veronique”

or

*

SONOMA COUNTY DUCK BREAST • mole • butterkin squash • date • pepita

4TH

*

VENISON • strip loin • cabbage • apple • brussels sprouts • burnt onion

or

*BEEF TENDERLOIN • forms of cauliflower • cauliflower mushroom • broccoli

(Supplements • Wagyu Beef • MP • Truffles • MP)

5TH

PEAR TATIN • maple • crème fraiche

or

“TIRAMISU” • kind of

*MIGNARDISE

*CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

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