DFW Restaurant Week 2014: Dinner

Fort Worth restaurant Grace

Courtesy: Grace website

DFW Restaurant Week 2014: Dinner at

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Central Market’s Optional Course - $9 without Fourth Course certificate
• Maine Diver Scallop: baby summer squash, orzo and tarragon

First Course -- Choice of
• Selection of Artisan Cured Hams: house butter, grain mustard and rustic bread
• Chilled Tomato and Cucumber Soup: zucchini bread and greek yogurt
• Roasted Texas Peach and Arugula Salad: Paula’s goat cheese and balsamic

Wine Pairings
• Barbera d’Alba, Tenuta L’Illuminata, La Morra, Colbertina, IT, 2007
• Dry Rosé, Cuvee Tableau, Grenache Blend, Tavel, France, 2012
• Albariño, Peitan, Rias Biaxas, Spain, 2012

Entree Choice -- Choice of
• 44 Farms Sirloin of Beef: stone ground polenta, caramelized onions and mushrooms
• Pan Seared Hake: sweet corn succotash, house bacon and red bliss potatoes

Wine Pairings
• Cabernet Sauvignon, Seven Hills, Columbia Valley, WA, 2012
• Chardonnay, Copain, Tous Ensemble, Anderson Valley, CA, 2012

• Buttermilk Panna Cotta: corn flake crumble, pistachio gelato and summer melon
• Warm Chocolate Pudding Cake: house made peanut butter and candied citrus

Wine Pairings
• Orange Muscat, Quady, Essensia, California, 2010
• Tawny Port, Ramos Pinto, Portugal, NV

Signature Drink -- $9
• “Texas Peach Tea”: Texas peach vodka, fresh lemon juice, tea and a touch of simple syrup, garnished with a slice of a Texas peach

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