DFW Restaurant Week 2014: Dinner

Barter is dressed in warm wood and rustic-looking metal.

Thomas Mosley

DFW Restaurant Week 2014: Dinner at

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First Course
• Striped Bass Ceviche: Oil Cured Sweet Chilis, Shallots, Avocado, Pisco, Lime, Whole Cilantro
• Venison Carpaccio: Green Garlic & Cured Lemon Aioli, Smoked Salt, Charred Leek


Second Course
• Butter Lettuce Wedge: Smoked Jalapeno Ranch, Pancetta, Heirloom Tomato
• Burrata & Mezcal Tomato Salad: Purple Basil Oil


Third Course
• Hanger Steak: Black Garlic Hollandaise, Brussel Frites
• Golden Tile Fish: Charred Red Carrots, English Pea Risotto
• Sweet Tea Pork Chop: Goat Grits, Fermented Chili Oil

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