DFW Restaurant Week 2014: Dinner

Bijoux in Dallas

DFW Restaurant Week 2014: Dinner at

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First Course
• Split pea soup: smoked shrimp and lardons
• Arugula salad: goat cheese, crystallized pecans, red wine vinaigrette
• Poached egg: heirloom tomato, smoked lettuce, champagne vinaigrette

Optional course
• Mussles: white wine, saffron, garlic

Second Course
• Salmon, rapini, field peas, walnut, duck schnitzel, warm potato salad and lemon sauce
• Truffled risotto: carnaroli rice, parmigiano-reggiano

Third Course
• Ballerina english pea humus and naan bread
• Caramel cheesecake figs and lemon
• chocolate tart raspberry and chantelle cream

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