The Courtyard at Pescado is hosting a September Chef’s Table Series with Chef John Engle. Dinners will take place every Wednesday in September at 6:30 p.m. and are by reservation only. Seats are $150 per person plus 7% tax and 22% gratuity.

The first of the four dinners, on September 6, will start with Kampachi “Tataki” with spaghetti squash, Izak, bluegrass soy sauce and fermented yuzu, followed by Squid Ink (Cavatelli) Pasta with Alabama Crab, basil, pecorino. The third course will be Scallops and Barnacles with piperade, harissa, and burnt onion. The fourth course will feature Pheasant with Kings Table farm grits, eggplant, and perigord. The last of the dinner courses will feature Beef Coulotte with Sweet Potato “Terrine”, lobster mushroom, vidalia and bordelaise. Finally, the dessert course will be Pumpkin Cake with brown butter and pecans.

Watch this space for the release of the next three menus and make your reservations now at sevn.ly/xKOJ03u5