DFW Restaurant Week 2014: Dinner

Charred Portuguese Octopus with cucumber, garbanzo and tomato salad, kalamata olives, jalapeno basil pesto

Courtesy: Dallas Fish House

DFW Restaurant Week 2014: Dinner at

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In addition to its Restaurant Week menu (see below), Dallas Fish Market will serve selections from Dallas Chop House's Restaurant Week menu because the Chop House is temporarily closed due to fire.


Amuse
• Deviled Egg - smoked salmon, salmon roe


Starters
• Chilled Honeydew Melon Soup: jumbo lump crab remoulade
• Caesar Salad: parmesan cheese custard, romaine lettuce, spanish white anchovy
• Ahi Tuna Tartare: wasabi soy citrus dressing, crispy shallots
• Charred Portuguese Octopus: cucumber, garbanzo and tomato salad, kalamata olives, jalapeno basil pesto


Wine Recommendations
• 2011 Loveblock Sauvignon Blanc, Marlborough-New Zealand
• 2012 Barone Fini Pinot Grigio, Trentino-Italy
• 2010 Duchman Family Vrmentino, Texas
• 2011 Joseph Drouhin Saint Veran, Burgundy-France


Entrées
• Ginger, Miso, White Soy Marinated Line Caught Swordfish: basmati rice, cashew, green apple madras curry nage
• Butter Basted Scottish Salmon: gnocchi with summer vegetables
• Seared Striped Bass: whole grain Dijon mustard sauce, portabella ravioli
• Pan Roasted “Long Island” Duck Breast / duck fat, bacon and honey caramelized Brussels sprouts, port demi


Wine Recommendations
• 2012 Pine Ridge Chenin Blanc, Napa-California
• 2011 Hahn SLH Estate Pinot Noir, Santa Lucia Highlands-California
• 2010 Duchman Family Montepulciano, Texas
• 2009 Arceno Il Fauno IGT, Tuscany-Italy


Desserts
• Lemon Sabayon Pine Nut Tart: honey mascarpone cream
• Mascarpone Figs: brûlée sundried black mission figs, lemon zest
• Poached D ‘Anjou Pear / brioche, cardamom butterscotch ice cream


Wine Recommendations
• NxNW Riesling, Columbia Valley-Washington State NV
• 1985 Albala Don PX, Jerez-Spain
• 2010 Bodegas Olivares Dulce Monastrell, Jumilla-Spain


$20 per person wine pairing


Central Market Fourth Course
• Pan Seared Maine Diver Scallop - caramelized endive, leek puree, parmigiano reggiano foam
• 2011 Talbott ‘Kali Hart’ Chardonnay, Monterey-California

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