DFW Restaurant Week 2014: Dinner

Chef Brian Luscher and a few items from The Grape's menu

Milton Hinnant/The Dallas Morning News

DFW Restaurant Week 2014: Dinner at

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First course
• The Grape’s famous mushroom soup since 1972
• Roasted grape salad baby head lettuce, pistachio brittle, blue cheese, pickled red onion, honey-sherry vinaigrette
• TX Wagyu tartare roasted hatch chilies, charred green onions, house mustard, vital farms egg yolk, grilled baguette
• Local heirloom tomatoes smoked almonds, goat feta, breakfast radish, micro lemon basil, crisped quinoa, shaken vinaigrette
• Braised lamb tartines roasted lamb, roasted garlic, sweet onion jam, oven dried tomatoes, cambazola cheese

Entrée
• Sautéed TX redfish sweet corn & okra succotash, Mr. Lemly’s tomato and avocado salad
• Roasted Poussin artichoke, fingerling & olive hash, smoked onion jus, caper brown butter
• Slow cooked TX akaushi bavette crispy polenta, mission fig demi glace, brussels sprout petals, sauté verte
• Grilled shrimp “on the halfshell” saffron basmati rice, chorizo, mussels, fava beans, tomato broth
• Mustard & herb roasted pork loin chickpea, summer squash & barley pilaf, apple fennel slaw, mustard jus

Dessert
• Classic crème brûlèe fresh berries & florentine cookie
• “S’more” chocolate pot de crème, toasted graham cracker crumble, house marshmallow crème
• Roasted TX peach shortcake rum roasted peaches, cornmeal butter cake, salted pralines, caramel, vanilla bean ice cream
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