DFW RESTAURANT WEEK
Three courses. $59 per person, $50 wine pairing.
FIRST COURSE
CREAMY CAULIFLOWER SOUP
fried cauliflower, chili oil, chive oil
FRIED CALAMARI
crisp fried, remoulade, marinara, grilled lemon
WHITE TRUFFLE CAESAR
white truffle oil, croutons, parmigiano reggiano
BRAISED TENDERLOIN HUMMUS
chili oil, onion ash, green onions, pita
HAMACHI CRUDO
yellowtail, leche de tigre, avocado cream, dill, arugula, chili oil
SECOND COURSE
GINGER MISO CHILEAN SEA BASS
basmati rice, cashew, curry nage
BERKSHIRE PORK CHOP
five onion melange, apple compote
SEARED SALMON
herbed fregola, romesco, sauteed spinach
FILET MIGNON
6oz, cacio e pepe raviolo
RIBEYE
12oz, asparagus, marbled potatoes
SIGNATURE SELECTIONS
SURF & TURF
6oz filet mignon, 4oz butter poached lobster tail, pommes puree, demi glace +35
HOKKAIDO A5 WAGYU
4oz +80
THIRD COURSE
BANANA PUDDING
banane du Bresil custard, vanilla wafer, toasted coconut
CHOCOLATE TART
decadent dark chocolate, hazelnut crust, peanut butter mousse
MANGO LAVENDER CREME BRULEE
fresh lavender, fig and golden raisins, diced mango
FEATURED COCKTAILS
SMOKING BARREL
rye whiskey, Peychaud's, angostura, peach bitters, orange peel, smoked mesquite +19