DFW Restaurant Week 2014: Dinner

Unafraid to mingle techniques and flavors unexpectedly, Chef Gorji creates unique entrees like this Texas Quail on a bed of kale with honey, barberry, and white wine at Canary by Gorji.

DFW Restaurant Week 2014: Dinner at

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First Course -- Choice of
• Bulgarian Feta and Pomegranates
• Butter Seared Scallops over Gazpacho Salad
• Canary Escargot with Pomodoro, Gorgonzola & Barbari Flat Bread


Second Course -- Choice of
• Petite Texas Filet with Gnocchi Valdeon Creme Sauce
• Lamb T Bone & Grilled Quail with Tabbouleh and Tzatziki
• Pan Seared Rainbow Troutwith White Wine Lime Sauce with Capers and Barberries


Third Course -- Choice of
• Chocolate Liqueur Cake
• Date & Turkish Kefir Butterfly
• Four Berry Sorbet

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