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.