Award-winning chef Cory Oppold continues to dazzle diners with his creative culinary creations at his intimate, award-winning restaurant COURSE.
Now, not only has he debuted his new winter menu, but a limited-time Steakhouse Interpretations as part of the ‘of • COURSE, a Sunday Menu Series’. Both are “designed to celebrate the season with imaginative flavors and sophisticated culinary techniques.”
The Steakhouse Interpretations is an eight-course reimagination of classic steakhouse dishes. The playful and elevated menu begins with Oppold’s fresh take on oysters on the half shell, with cucumber mignonette, Granny Smith apple, and champagne vinegar. It continues with his interpretations of shrimp cocktail, a wedge salad, a whimsical baked potato (think bacon jam, charred scallion cream cheese, cheddar crumble, chive cream, and grated egg yolks). It continues with a Steak Diane alongside maitake mushrooms, creamed spinach, pommes fondant, and a classic sauce. And of course, the dessert—a decadent “S’mores Cheesecake,” followed by a root beer float push-up.
The menu is offered from 11 a.m. to 3 p.m. every Sunday through Feb. 8.
Oppold’s winter menu offers a five- or eight-course option, each featuring dishes made with winter’s seasonal ingredients. Highlights include the opener, a celery root royale, featuring caviar, celery, and chervil. There’s also ocean trout, or, for vegetarians, a stuffed mushroom cap. Another course is the John Dory, which combines potato, clam, leek, and velouté, and is lightly kissed with smoke, while the Squab features wild rice, cranberry, beet, and rosemary goat cheese. There’s also a ribeye. In a nod to the season, one of the dessert courses is Snow, a whimsical combination of banana, white chocolate, coffee, and walnut.
7366 E. Shea Blvd., Scottsdale, AZ 85260
