DFW Restaurant Week 2014: Dinner

Hanger steak with collards, peaches and pecans

Courtesy: Belly and Trumpet

DFW Restaurant Week 2014: Dinner at

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• Tuna tartare with hearts of palm, bok choy, yuzu vinaigrette and sesame seed
• Watermelon salad with cashew relish, Thai chili, enoki mushrooms and lime

• Gnocchi with sunflower seed, chanterelles, cherries and goat cheese

• Branzino with green chermoula, couscous, kale and cucumber sakad
• Eggplant with chickpea pancake, fava bean, labneh, tomato and za'atar
• Hanger Steak 7 oz. with collard greens, pecan, peaches and chanterelles

• Baby Bananas with coconut cream, pandanus tapioca, cashew and Thai basil
• Chocolate Mousse with jackfruit, lemon curd and mint
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