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Table 301 "The Ultimate Chefs' Table" - Sunday, August 28th


Product Description

"The Ultimate Chefs' Table"  

Enjoy the ultimate Chefs' Table dining experience on Sunday, August 28th at The Loft at Soby’s.

This intimate dinner features nine (9) courses, each course from a different Table 301 chef representing their restaurant or concept and paired with wine hand-selected by Joe Crossan, Table 301 Beverage Director

Tickets are $250/person and include menu, beverages, tax and gratuity. Tickets are now available for purchase. Seating is extremely limited. The evening begins at 6:00pm.

Our chefs have collaborated to create the  one of a kind menu below (beverage pairings coming soon!).

This evening is next in of our series of events planned as part of our year-long celebration of Soby's 25th Anniversary (coming this November) and we're excited to continue our support of partner  Mill Village Ministries with by donating a portion of the proceeds of each ticket purchased to their important missions.

Secure your seat at the table now for this can't miss dining experience!

The Ultimate Chefs' Table Menu

Meyer Lemon Panna Cotta
Chilled Blue Crab Salad, Avocado Mousse, Lavash
-Drew Erickson, Camp

Late Summer Apple Salad
Tyger River Greens, Heirloom Apples, Split Creek Farms Goat Cheese, Pickled Fennel, Fig Vinaigrette
-Shaun Garcia, Soby’s

Maine Lobster, Beurre Manie
Thousand Layer Potatoes, Crème Fraiche, Osetra Caviar, Fennel Fronds
-Greg Teal, Avenue

Pan Seared Halibut
Cauliflower Puree, Mexican Chorizo, Blood Orange Gastrique
-Aaron Franklin, Nose Dive

Sichuan Braised Eggplant
Enoki Noodles, Chick Pea, Shiitake Dandan, Pickled Pepper Salad
-Hank Reinhold, Southern Pressed Juicery

Blue Ridge Farms Rabbit
Herb Roasted Rabbit Saddle, Confit Leg, Carolina Gold "Risotto," Peas & Carrots, Smoked Tomato Glace, Herb Oil, Fines Herbes Salad
-Steven Zurkey, Table 301

Duck Confit & Sweet Potato Agnolotti
Harissa Dusted Pistachio, Apple Jack Beurre Blanc, Whiskey Glaze
-Beau Owens, The Lazy Goat

Sous Vide Venison Loin
Black Garlic Molasses, Sunchokes, Rye, Spinach, Razzmatazz Muscadine Grand Veneur Sauce
-Rodney Freidank, Table 301

Ginger-Vanilla Sugared Doughnuts
Bourbon Roasted Peaches, Pecan Sablé, Blueberry Meringue, Peach Pit Ice Cream
-Lindsay Beck, Table 301 Catering



For more information, please email [email protected].



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