DFW Restaurant Week 2014: Dinner

Niman Ranch Pork Chop with celery root purée, sautéed spinach, mission fig jam

Courtesy: Dallas Chop House

DFW Restaurant Week 2014: Dinner at

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UPDATE: Dallas Chop House is temporarily closed due to a fire on Aug. 12. The restaurant's parent company DRG Concepts is contacting those with DFW Restaurant Week reservations in order to accommodate them at the company's other restaurant Dallas Fish Market. Selections from the Dallas Chop House DFW Restaurant Week 2014 menu will be served at Dallas Fish Market during Restaurant Week.

• Truffled Deviled Egg with American Caviar
• Domaine St-Vincent Brut, New Mexico

• Heirloom Tomato & Watermelon Salad: Brazos valley feta, wild arugula, lemon basil, balsamic
• Steamed PEI Mussels: Smoked hamhock jus, spanich chorizo, fennel, piquillo pepper rouille
• Cucumber Gazpacho: Avocado-heirloom tomato salsa, marcona almonds, chile oil
• Tenderloin Steak Tartare: Capers, cornichons, dijon, quail egg, herb crostinis

Wine Recommendations
• Drylands Sauvignon Blanc, New Zealand
• Matrot Bourgogne Blanc, France
• August Kesseler Riesling Kabinett, Germany
• Chateau Larose Trintaudon, Bordeaux

• 14 oz Certified Angus Beef Ribeye: Roasted wild mushrooms, fried red onions, chimmichurr
• Gulf Redfish: Roasted corn and fava bean succotash, bacon, corn puree
• Vital Farms Roasted ½ Chicken: TX smoked cheddar grits, tomato braised collard greens
• Niman Ranch Pork Chop: Celery root puree, sauteed spinach, mission fig jam

Wine Recommendations
• Seven Falls Cabernet Sauvignon, Wasington State
• Clos du Bois ‘Sonoma Reserve’ Chardonnay, Russian River Valley
• Byron Pinot Noir, Santa Barbara County
• Rioja Vega Tempranillo, Spain

• Warm Chocolate Ganache Cake: Brandied cherries, sea salt caramel ice cream
• Espresso Crème Brulee: Pistachio biscotti, cinnamon whipped cream
• Peach Crisp: Blueberries, oat-brown sugar streusel, blueberry ice cream

Wine Recommendations
• Warre’s Heritage Ruby Porto, Portugal
• Le Dauphin de Guiraud, France
• Dulcis, Italy

Wine Pairings, $20 per person

Central Market Fourth Course
• Artisanal Cheese Plate - house-made accoutrements, herb crostinis

Featured Cocktail
•Double Barrel Old Fashioned - $12 - Our own herradura double barrel reposado, Texas honey, absinthe, grapefruit bitters

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