DFW Restaurant Week - Lunch

Bone-in, kona-crusted, dry-aged sirloin with carmelized shallot butter at the Capital Grille.

Vernon Bryant/Staff Photographer

DFW Restaurant Week - Lunch at

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Choice of
Wedge with bleu cheese and applewood smoked bacon
Clam chowder

Entrée choice
Dry-aged sirloin with roasted pepper, fresh mozzarella and arugula salad
The Grille’s signature cheeseburger with Parmesan truffle fries
Seared citrus glazed salmon with French green beans
Caesar salad with all-natural chicken breast

Dessert choice
Flourless chocolate espresso cake
Classic crème brûlée
Information provided by the venue

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