DFW Restaurant Week 2014: Dinner

Bone-in ribeye with garlic mashed potatoes at Chamberlain's Steak and Chop House.

DFW Restaurant Week 2014: Dinner at

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First Course -- Choice of
• Texas Watermelon Gazpacho with Jumbo Lump Crab Meat
• Seared Ahi Tuna with Mango, Avocado and Toasted Macadamia Nuts
• Grilled Romaine BLT with Applewood Smoked Bacon, Tear Drop Tomatoes and a Creamy Buttermilk Avocado Dressing


Wine Pairings
• Acrobat Pinot Gris, Oregon 2013
• Two Vines Sauvignon Blanc, Washington St. 2013
• Powers Chardonnay, Columbia Valley 2011


Specialty Choice - $5 per person
• Candied Pork Belly Steamed Buns with Pickled Vegetables and Asian Slaw


Entree Choice -- Choice of
• Roasted Prime Rib of Beef: Sweet Potato Grits and 48 Hour Jus
• Texas Peach Barbequed Steal Head Trout: Crispy Kale and Fingerling Potatoes
• Texas Pecan Crusted Chicken Breast: Applewood Bacon Waffle and Maple Honey Butter
• Filet Mignon with Porcini Mushroom Butter and Goat Cheese Yukon Mashers


Wine Pairings
• Jade Mountain Merlot, California 2012
• La Merika Pinot Noir, Central Coast 2012
• Fog Head Pinot Grigio, California 2012
• Match Book Cabernet Sauvignon, Lake County 2012


Dessert
• Meyer Lemon Crème Brûlée
• New York Style Cheesecake: Texas Blackberry Sauce
• Triple Chocolate Peanut Butter Bread Pudding: Godiva Chocolate Sauce


Wine Pairings
• DR Loosen Riesling, Mosel Valley 2012
• Taylor Fladgate Fine Ruby Port, Portugal
• Sandeman Tawny Porto, Portugal


Wines Paired with Each Course $21.00 per person or $8.00 per glass

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