Have you heard about the new Table One at West Baden Springs Hotel?
It’s still the same private dining experience, just with a fun and fresh new spin.
Here’s 5 things to know about our newest dining experience at French Lick Resort. And when you’re ready to sit down at Table One to share a meal with your closest family and friends, give us a call at 866.321.5884.
Your Menu is One-of-a-Kind
One of our West Baden Executive Chefs, Ethan Smith or David Lee Burns, will craft a menu special and specific to your group. No two menus are alike. And you won’t find these Table One courses at any other restaurant at French Lick Resort.
When you book Table One, you’ll get a call within 72 hours from Chef Ethan or Chef David. They’ll work with you directly to craft a menu for your small group of up to 10. They’ll start the conversation by asking what you’re celebrating: could be anything from a 25th anniversary to a 70th birthday, a bachelorette party or just an extra-special get-together with friends and family. Be sure to book a minimum of one week in advance.
Main course is served: Pan-Seared Sea Bass on Yellow Pepper Coulis with Grilled Green Tomato, Jicama Microgreen Salad and Red Pepper Coulis Dots
Your Preferences Meet the Chef’s Creativity
Here’s where Table One gets fun.
You won’t know exactly what’s on the menu until you sit down to dinner and receive each plate.
“We want to intrigue guests, make it a surprise,” Chef Ethan says. “Then it’s definitely a talking point among everyone at the table and develops the experience.”
Don’t worry: You’ll still have a say in what’s served.
When you chat with our chef before your stay, you can advise if there are any allergies or certain foods to stay away from. To develop a starting point for your menu, the chef will ask if you have general preferences: chicken, beef, pork, seafood, vegetarian. (They can accommodate young kids, too.) Or, if there’s an ethnic food or theme that you like.
“We did a Table One experience for a 50th anniversary, and the couple had gotten married in Italy so we did an Italian dinner,” Chef David explains. “We can create a new spin on that Italian dinner, or recreate the experience.”
Dessert trio is served: Salted Caramel Pecan Entremet, Tropical Fruit Terrine and Strawberry Shortcake Bomb
It’s One Surprise after the Next
If you always struggle with what to choose on the menu — or the “I want what he’s having at the next table” regret — there’s something to be said for putting the decision-making in the hands of a talented chef.
Your chef will present and serve 5 courses on Versace dinnerware, in addition to an “amuse-bouche” small appetizer to start the meal and an intermezzo for a palate cleanser prior to the fourth course. Table One is just off the kitchen, providing a view through the glass walls as the culinary team prepares your dinner. Then with the flip of a switch, the walls are frosted for dining privacy.
On top of that, your chef can provide your group with a personal tour of the kitchen. (The experience also includes a few extra surprises that we won’t spoil for you.)
This Experience Was Years in the Making
Chef Ethan explains the inspiration behind the new Table One concept:
“Roughly 20 years ago I went to Chicago with a group of chefs at the place I worked. We’re all foodies, we all love food. This is Rick Tromanto’s, a true restaurant. We all put our suits and ties on, and they took us to a room very similar to Table One. We sat down and ordered some drinks. The chef comes out and starts describing the night. They presented the food and told us about it, and each plate was plated differently.”
“When I came to West Baden in 2008, I had the ability to do that here – I had a few groups that wanted a custom menu that I designed for them. They said, ‘Hey, surprise us’: foie gras, sweet breads, truffles, caviar. That was so much fun and a learning experience for myself and the staff. Being the Midwest, people love steak and potatoes, so I didn’t think the idea here necessarily caught on, but that was one of my goals to get to that point. Just in the last year, Chef David Lee Burns joined us, and we have multiple people in this kitchen to help us — so we’re finally there. We sat down again this spring and started talking about the idea again, and here we are.”
Taste of a Sample Menu
Here's an example of a menu that might await when you book Table One. This is a different menu than what is pictured in this blog — but as you can see, the possibilities are endless with this lavish experience.
Amuse-Bouche
Beef Tenderloin Tartare on Grilled Polenta with Provençal Vegetable Relish and 100-Year-Old Balsamic Reduction
First Course
San Daniele Prosciutto Wrapped Diver Harvested Sea Scallops with Madagascar Vanilla Bean Gastrique, American Sturgeon Caviar and Mâche Salad
Second Course
Porcini Mushroom Consommé with Herb Ricotta Gnocchi, White Truffles and English Peas
Third Course
Baby Kale with Blood Orange Supremes, Roasted Golden Beets, Candied Marcona Almonds, Humboldt Fog Cheese and Caper Vinaigrette
Intermezzo
Champagne Tarragon Sorbet
Fourth Course
Panko Encrusted New Zealand Rack of Lamb with Root Vegetable Pave, Pancetta Braised Turnip Greens and Pomegranate Reduction
Fifth Course
Duet of Limoncello Mousse with Blueberry Compote and Peach Baklava with Clover Honey Anglaise
More of Table One's delicious possibilities pictured in the top photo of the blog (left to right):
- Smoked Salmon and Jumbo Blue Lump Crab Tempura Roll with Wakame Salad, Pickled Mango Black Garlic Shoyu Reduction and Wasabi Tobiko
- Royal Osetra Caviar on House-Made Caraway Rye Crostini with Crème Fraîche, Poached Quail Egg and Fresh Dill
- Caramelized Maple Leaf Farms Duck Breast with Toasted Orchard Fruit Farro, Sauteed Mizuna, Crisp Sweet Potato and Pomegranate Molasses
- Flaming Strawberry Shortcake Bomb
