DFW Restaurant Week 2014: Dinner

A dish of roasted rainbow baby carrots, Shropshire Blue mousse, candied walnuts, honey dijon vinaigrette and watercress

DFW Restaurant Week 2014: Dinner at

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Small Plates - Choice of
• Crispy Comanche Ranch Buffalo Spring Rolls: red chile-mango soy, scallions
• Cornmeal Crusted Calamari, Texas Okra: roasted tomato buttermilk, spiced toasted kale
• Carrot-Ricotta Ravioli, English Peas, Pancetta: cipollini onion, walnuts, parrano fondue
• Royal Red Shrimp Ceviche: jalapeño, watermelon, cilantro-lime vinaigrette
• Lupe's Texas Sweet Corn Soup, Jumbo Lump Crab: roasted pepper grit cake, avocado
• Abacus Caesar Salad: artisan romaine, white spanish anchovies
• Sweet gem lettuce salad: shaved fennel, mint, champagne vinaigrette, dried tomato


Intermezzo
• Cherry Limeade


Big Plates - Choice of
• Seared Scottish Salmon, Chipotle Butter, Roasted Pepper-White Cheddar Grits, Tortilla Slaw
• Pan Roasted Gulf Shrimp, Creamer Pea Succotash, Applewood Smoked Bacon, Crispy Onion, Micro Mustard Greens
• Pecan Crusted Bone-In Pork Chop, Raspberry Compote, Caramelized Leek-Goat Cheese Polenta, Orange-Whiskey Reduction
• Roasted Maple Leaf Farms Duck Breast, Pork Jowl Fried Rice, Plum Sauce, Broccoli-Cilantro Salad
• Hickory Grilled Flat Iron, Olive Oil Crushed Potato, Asparagus, Foie Gras Butter, Bordelaise
• Wood Roasted Beef Tenderloin, Red Wine Butter, Black Truffle Potato Puree, Brussels Sprouts -- Additional $15.


Sides
• Lobster-Scallion “Shooters” (6 Pieces) -- $20
• Tubetti Mac And Cheese, Pork Jowl, Sourdough -- $9
• Spicy Stir Fry Brussels Sprout Leaves -- $9
• Truffle Frites -- $11


Sweet Plates -- Shared Sampler of Goodies
• Chocolate S’more Bread Pudding: Marshmallow Cream, Burnt Sugar Anglaise Coconut Cream Pie: Banana Crunch, Mango-Lime Coulis Strawberry Shortcake: Citrus Cream, Candied Pistachio


Additional $35 per person for premium wine pairings

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