DFW Restaurant Week 2014: Dinner

The Capital Grille

Courtesy: The Capital Grille

DFW Restaurant Week 2014: Dinner at

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First Course -- Choice of
• Field Greens, Seasonal Vegetables with Shallot Champagne Vinaigrette
• Caesar Salad
• Clam Chowder


Entree Choice -- Choice of
• Filet Mignon 8oz
• Breast of Chicken Confit
• Parmesan and Herb Marinated Tournedos
• Bone-in Kona Crusted Dry Aged Sirloin with Shallot Butter
• Seared Citrus Glazed Salmon


Accompaniments
• Sam's Mashed Potatoes
• French Green Beans with Shallots and Heirloom Tomatoes


Dessert
• Flourless Chocolate Espresso Cake
• Cheesecake with Fresh Seasonal Berries


Chef's Suggestions -- Add $10
• Filet Mignon and Grilled Jumbo Shrimp with Herb Butter 8oz
• Bone-In Kona Crusted Dry Aged Sirloin with Shallot Butter 18oz

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