DFW Restaurant Week 2014: Dinner

Cacharel Executive Chef Hans Bergmann

Courtesy: Cacharel Restaurant

DFW Restaurant Week 2014: Dinner at

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Appetizers -- Choice of
• Watermelon and Baby Frisee Salad served with Heirloom Grape Tomatoes and Feta Cheese
• Classic Caesar Salad Prepared the Traditional Way
• Cream of Wild Mushroom Soup
• Escargot "Cacharel" served with an Herb Butter Sauce with Grapes, Pecans and a Puff Pastry

Main Course -- Choice of
• Sauteed Filet of Norwegian Salmon Served on a Bed of Mediterranean Couscous
• Pecan Crusted Chicken Breast served on a Bed of Basil Whipped Potatoes with Oven Dried Tomatoes and Broccoli Florets
• Pappardelle with Duck Confit, Watercress and Shiitake Mushrooms
• Sliced Black Peppered Crusted Flat Iron Steak served with Gratin Potatoes in a Cognac Cream Sauce

• Bailey's Irish Cream Creme Brulee
• Chocolate Souffle
• Olive Oil Cake served with a Berry Compote

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