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Restaurant Week

August 13th to September 3rd, 2018

- STARTERS -

​Raspberry Poached Pear Salad - Spiced walnuts, blue cheese mousse, pear vinaigrette

Champagne Brie Soup - Polenta crouton, fig, almond, honey, prosciutto crisp

Cognac Cured Salmon – Avocado crema, pickled shallots, cucumber, lumpfish caviar


- ENTREES -

​Pistachio Crusted Lamb – Australian lamb loin, courgettes, purple sweet potato gnocchi, sweet corn sauce, minted pea puree

Assiette de Boeuf - Lacquered Short Rib, Petite tenderloin fillet, roasted shallot soubise, beech mushrooms, carrots, spring onions, madeira glace’

Blackened Shrimp - Vegetable risotto, creole tomato sauce, parmesan Reggiano


- DESSERTS -

Pineapple Bread Pudding - Toasted meringue, sea salt caramel, whiskey cream

Brandy Truffle Smores- house marshmallow cream, chocolate sponge, fresh berries

Lemon Tart - Berry Sorbet, compressed strawberries

​​2018 DFW RESTAURANT WEEK

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