DFW Restaurant Week 2014: Lunch

Bonnell’s Fine Texas Cuisine in Fort Worth

DFW Restaurant Week 2014: Lunch at

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First Course
• Roasted Tomato and Jalapeno Soup: Garnished with Lime Crème Fraiche
• Tangy Lemon Caesar Salad: Romaine Lettuce Topped with Parmigiano-Reggiano and Southwestern Croutons

Second Course
• Smoked Prime Rib Sandwich: Served with Side Salad of the Day
• Thai Yellow Curry: carrot, cabbage, peppers & bok choy: (choice of beef, chicken or shrimp)
• Vietnamese Sea Salt & Chili Soft Shell Crab Bento: Steel salad, crispy pork filled egg roll & California maki roll
• Asian Chicken Salad: shredded Napa cabbage & butter lettuce, red pepper, papaya, grilled shiitake mushrooms, toasted honey glazed almonds in a rice vinegar-soy dressing, topped with grilled chicken breast, sesame seeds & crispy noodles

Wine Recommendations
• Chardonnay, Ninety Plus Cellars, Santa Lucia Highlands $10
• Malbec, Las Nencias, Reserve, Mendoza $10

• Vanilla Bean Crème Brûlée
• Lemon-Fennel Cheesecake with raspberry purée

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