DFW Restaurant Week 2014: Dinner

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Matt Nager/The Dallas Morning News

DFW Restaurant Week 2014: Dinner at

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Central Market’s Optional Course - $10 without Fourth Course certificate
• Steak Tartare: Filet Mignon with Capers, Olive Oil, Onions, Dijon and Lemon Served with Sliced Tomatoes, Arugula and Crostini
• Ahi Tuna Tartare: Diced Avocado, Mango and Cucumber, Served with Wasabi and Sriracha Aioli, Soy Glaze with Crispy Wontons

First Course -- Choice of
• Chilled Gazpacho: Topped with Avocado and Chopped Chives
• Heirloom Panzanella Salad: Market Fresh Heirloom Tomatoes, Bleu Cheese, Basil and Red Onions With Grilled Levain Bread

Entree Choice (Served with a Choice of Grilled Broccolini, Creamed Spinach or Mashed Potatoes) -- Choice of
• Filet Medallions Au Poivre: Topped with a Green Peppercorn Sauce
• Double Cut Pork Chop: With a Washington Blackberry Sauce
• Blackened Texas Redfish: Topped with a Mango Salsa

• Tres Leches: Our Homemade Sponge Cake Soaked with Three Milks Topped with Whipped Cream, Caramel, Raspberry and Chocolate Sauces

Wine Tasting
• Receive a taste of wine with your appetizer and entrée course for an additional 15.00. Or order a glass to complement your meal. Ask your server for pricing.

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