Chef Cory Oppold – recently named a 2025 James Beard Awards semifinalist for Best Chef Southwest – introduced new menus alongside the limited-time Steakhouse Interpretations, both part of the exclusive of • COURSE, a Sunday Menu Series. These unique offerings are designed to celebrate the season with creative flavors and refined culinary techniques, offering a memorable dining experience throughout the winter months.
The Winter Menu, available until April 2, 2025, invites guests to indulge in a five-course or eight-course tasting journey featuring the finest seasonal ingredients. Highlights include the celery root royale, a delicate starter featuring caviar, celery, and chervil. The ocean trout dish impresses with its combination of kohlrabi, Granny Smith apple, horseradish, and dill, bringing a refreshing brightness and depth.
For a vegetarian option, Chef Oppold offers the stuffed mushroom cap, a rich blend of cremini mushrooms, miso, brown butter, and nori, or a comforting carrot dish paired with red lentils, sweet potato, kale, feta, and sunflower.
Seafood lovers will enjoy the John Dory, served with potato, clam, leek, and velouté, lightly “kissed” with smoke. For heartier fare, the Squab, featuring wild rice, cranberry, beet, and rosemary goat cheese, and the Copper State Ranch Ribeye, accompanied by wheat berries, shallot, Swiss chard, and breadcrumbs, are standout choices. The Winter Menu is available Tuesday through Thursday from 5-9 p.m. for $135 (five courses) and Friday through Saturday for $175 (eight courses).
COURSE is also offering a special 8-course aphrodisiac-infused tasting menu for Valentine’s Day, available from Feb. 13-15 from 5-9 p.m. at $190 per person. The menu celebrates love with ingredients like oysters, caviar, garlic, artichokes, strawberries, and chocolate. Dishes include Oyster “reminiscent of Rockefeller,” Avocado with Masago Arare and yuzu, Lobster Agnolotti Rosette, and Ribeye from K4 Copper State Ranch, with a sweet finish of Forms of Chocolate and Strawberry Champagne.
Steakhouse Interpretations is an eight-course reimagining of classic steakhouse dishes. Available every Sunday from 11 a.m. to 3 p.m. through February 9, this menu takes traditional steakhouse fare and elevates it with modern twists. It begins with oysters on the half shell, served with cucumber mignonette, Granny Smith apple, and champagne vinegar.
The shrimp cocktail is reinvented with poached shrimp, confit tomatoes, radish, cucumber quinoa, and horseradish breadcrumbs. The wedge salad features little gem lettuce, crispy shallot rings, avocado, cherry tomatoes, and smoked buttermilk dressing.
The baked potato is a decadent dish with bacon jam, charred scallion cream cheese, cheddar crumble, chive cream, and grated egg yolks. Steak Diane features ribeye served with maitake mushrooms, creamed spinach, pommes fondant, and a classic sauce.
For dessert, guests will enjoy s’mores cheesecake with cheesecake mousse, chocolate ganache, burnt meringue, and graham cracker crumble, followed by a nostalgic root beer float push-up for a whimsical finish. COURSE is located at 7366 East Shea Blvd. in Scottsdale. For more, visit courserestaurantaz.com.
