DFW Restaurant Week 2014: Dinner at Wild Mushroom
Central Market’s Optional Course - $7 without Fourth Course certificate
Escargot Stuffed Squid: Tender squid rings stuffed with scampi-style prepared escargot. Served with a rainbow sauce painted plate.
First Course -- Choice of
Fig, Prosciutto & Burrata Salad: Succulent black figs, crispy prosciutto and fresh Burrata cheese over mixed field greens and served with a creamy balsamic vinaigrette.
Scallop & Caprese Salad: Tender scallops seared, sliced and shingled between fresh mozzarella, Roma tomatoes, and fried basil leaves. Drizzled with white balsamic reduction.
Entree Choice -- Choice of
Veal Marsala: Cutlet of veal topped with assorted mushrooms, garlic and a sweet Marsala reduction.
Sun-dried Tomato & Boursin Stuffed Chicken: Seared stuffed airline chicken breast with sun-dried tomatoes and herb Boursin cheese atop lemon garlic pepper linguini draped in a white wine garlic cream sauce.
Prosciutto Wrapped Filet: Prosciutto-wrapped center cut filet dressed in black pepper crust set atop a bed of sautéed baby spinach and accompanied by a Parmesan-laced potato cake.
Dessert -- Choice of
Banana Foster Pudding: Banana pudding, banana Foster sauce, vanilla crisp wafers and Grand Marnier Chantilly cream
Texas Turtle Cheesecake: New York style cheesecake with Madagascar bourbon caramel sauce, barbeque smoked almonds and smoked sea salt.