As spring settles into the Valley, COURSE is embracing the season with a refreshed tasting menu from Executive Chef Cory Oppold and a new cocktail program designed to carry guests through June 27. Known for its immersive dining experience and thoughtful presentation, the Scottsdale restaurant continues to lean into seasonal ingredients while keeping the atmosphere approachable and engaging.
Guests can choose between an eight-course prix fixe experience available Fridays and Saturdays for $175 per person or a five-course prix fixe menu offered Tuesdays through Thursdays for $135 per person. Both experiences highlight Chef Oppold’s signature approach to modern dining, combining refined technique with ingredients that feel bright, fresh, and distinctly spring-inspired.
Among the dishes is the Radish and Toast, a layered bite featuring petite radish, kaluga caviar, black toast, shallot, and French butter. The Fried Pickle delivers one of the menu’s more playful moments, pairing serpent cucumber, ocean trout, succulent, dill pollen, and buttermilk. Peas & Carrots brings together English pea pasta, ricotta, lemon, forms of carrot, and pea sprouts to capture the lighter side of spring.
To finish, the Dirt Dessert offers a memorable finale with rhubarb, lemon, strawberry, sorrel, sable, and sea grass. The dessert balances earthy and citrus-forward notes in a way that feels suited for warmer weather. Alongside the tasting menu, COURSE has also debuted its spring cocktail lineup titled Tropic Thunder, a tongue-in-cheek collection that combines humor with serious creativity behind the bar.
Two popular cocktails include Just ’Cause It’s the Theme Song Don’t Make It Not True, made with kiwi, basil, banana, coconut, and feta, and More Shredded Than a Julienne Salad, a refreshing blend of seaweed salad, cucumber, sesame, yuzu, ginger, and wasabi. Reservations are recommended for the seasonal experience. Learn more here: COURSE.
