DFW Restaurant Week 2014: Dinner

Filet mignon at Arthur's Prime Steaks & Seafood.

DFW Restaurant Week 2014: Dinner at

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First Course Selections
• Farmer's Market Salad: Mixed Baby Field Greens, Granny Smith Apples, Toasted Pecans, Applewood Smoked Bacon, Goat Cheese Crumbles, Cherry Tomatoes, Champagne Vinaigrette
• Hearts of Lettuce Salad: Iceberg Lettuce with Applewood Smoked Bacon, Pecans & Roquefort Dressing
• Champagne Brie Soup: Arthur’s Signature of the House
• Lobster & Lump Crab Cake: Served with Jicama Slaw & Lemon Butter Caper Sauce

Entrée Selections -- Chef's Selection of Starch & Seasonal Vegetable
• Shrimp Avocado Fresh Gulf Red Snapper: Avocado, Shrimp & Mushroom Relish, Cilantro Lime Sauce
• Jumbo Lump Crab Meat Stuffed Grilled Norwegian Salmon: Champagne Sauce and Fried Capers
• 14oz Grilled Pork Chop, Madeira Wine Sauce
• Shrimp Pasta Primavera: Sauteed Shrimp, White Wine, Butter& Garlic Sauce
• 12 oz Grilled Ribeye Steak: Maitre D' Buerre
• Center Cut Prime Tenderloin of Beef Chateaubriand: Bordelaise and Bearnaise Sauce Duet, Potatoes Dauphinoise, Sauteed Asparagus

Dessert Selections
• Black & White Cheesecake
• Gran Marnier Créme Brûlée
• Black & White Cheesecake
• Almond Ball: Vanilla Ice Cream Rolled in Toasted Almonds, Topped with Fudge

Optional Wine Pairing $21.00

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