DFW Restaurant Week 2014: Dinner

This is the "Veal Porterhouse Steak", as served at III Forks, a sprawling restaurant with a theme-park feel.

DFW Restaurant Week 2014: Dinner at

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Optional Appetizer Course - $5 without Central Market certificate
• Lobster & Lump Crab Shooters


First Course -- Choice of
• III Forks Salad: green apple slices, Wisconsin blue cheese, toasted pecans and fi eld greens with our housemade vinaigrette
• Heirloom Tomato Salad: UglyRipe beefsteak tomatoes, pickled onions and Bosque Blue Cheese
• Crawfish Bisque: a rich southern Louisiana specialty with simmered crawfish, tomatoes, cream and cognac


Entree Choice -- Choice of
• Aged Midwestern Beef Filet Mignon: with Colbert butter and Worcestershire demi-glace
• Georges Bank Flounder: pan seared with blood oranges and fennel pollen, with basil-hazelnut pearl couscous
• USDA Prime Hanging Tender Steak: four pepper crusted, with brandy cream reduction and caramelized cipollini onions


Dessert
• Chef’s Selection: prepared fresh in our bakery


Wine Pairings
• 2011 H3 Heaven Horse Hills Cabernet Sauvignon $7/ $28
• 2011 H3 Heaven Horse Hills Chardonnay $7/ $28

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