Restaurant Week Menu

Wednesday, August 10 – Saturday, August 13, Dinner Only

Prix-Fixe 3 Course Dinner, $49 per person; with optional wine pairings, add $25 per person

Call to Make Your Reservation: 817-801-5541

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First

Chicken Tortilla Soup
Chicken and Vegetable Broth, Shredded Chicken, Corn, Crema Fresca
Wine Pairing: Honig Sauvignon Blanc, Napa Ca. ’20

Short Rib Wonton
Braised Beef Short Rib, Crispy Wonton, Roasted Poblano Slaw, Charred Shallot Aioli
Wine Pairing: Vino Pinot Grigio, Columbia Valley ’20

Fresh Pear and Almond Salad
Baby Greens, Sweet Crisp Pear, Shaved Parmesan, Candied Almonds, Champagne Vinaigrette
Wine Pairing: Price Vineyards Chenin Blanc ’20

Entrées

Black Hawaiian Sea Salt Seared Halibut
Beautifully Seared Halibut, Herb Wild Rice, Mango Salsa, Guajillo Coulis
Wine Pairing: Trefethen Chardonnay, Napa Ca. ’20

Butternut Squash Ravioli with Duck Confit
Butternut Squash stuffed Ravioli, Pulled Duck confit, Bacon Jam, Dried Cherry Sauce
Wine Pairing: McPherson Sangiovese, Texas ’17

Chili Rubbed Hanger Steak
Grilled and Sliced Hanger Steak, Roasted Fingerling Potatoes, Sautéed Asparagus, Cilantro Vinaigrette
Wine Pairing: Casasmith Cervo Barbera Wahluke Slope, Wa. ’19

Desserts

Chocolate Espresso Crème Brulée
Rich Chocolate and Espresso Custard, Driscoll Strawberries, Whipped Crème
Wine Pairing: Nicolas Feuillatte Reserve Rose Brut

Upside Down Candied Orange Cake
Candied Orange Upside Down Cake, Chocolate and Orange Zest Brittle
Wine Pairing: Monticello Groppolo Vermentino ’20

Baked Brie and Raspberry Tart
Caramelized Triple Cream Brie, Tart Raspberries, Turbinado sugar
Wine Pairing: Haak Madeira, Texas ’12

Call to Make Your Reservation: 817-801-5541

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.