DFW Restaurant Week 2014: Dinner

Hibiscus

Courtesy: Hibiscus

DFW Restaurant Week 2014: Dinner at

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First Course -- Choice of
• Burrata: Blackberry mostarda, radish, lavosh
• Lamb Ribs: Brown sugar-sherry glaze, smoked mustard
• Boston Bibb: Citrus, chevre, candied cashews, michoacan avocado


Second Course -- Choice of
• Windy Meadows Chicken: Mushy peas, mushroom jam
• Seared Sea Scallops: Corn pudding, saffron squash, chanterelle conserva
• 6 oz Filet: Marfa tomato, charred red onions


Sides
• Bloomsdale Spinach
• Ratatouile
• Mac & Cheese


Desert
• Peach Crostada: Oat crumble, blueberry cream
• Warm Chocolate Pie: Huckleberry, orange, marcona almonds
• Ice Box Pie: Crushed butterfinger, vanilla ice cream, oreo cookie crust

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