Dallas Fish Market
Restaurant Week 2013 - Dinner

 

STARTERS:

SOUTHERN THAI MUSSEL SOUP
Lemon grass, coconut milk, cilantro, Thai Basil
Pine Ridge, Chenin Blanc-Viognier 2012 Clarksburg, California

CARPACCIO OF YELLOW FIN TUNA NIÇOISE
Kalamata olive tapenade, quail egg, herb salad
Decoy By Duckhorn ,Chardonnay 2011, Sonoma, California

CRISP FRIED FROG LEGS
sauce Gribiche, watercress salad
Cono Sur, Chardonnay 2012, Chile

CAESAR SALAD
Parmesan cheese custard, romaine lettuce, Spanish white anchovy


ENTREES:

PAN ROASTED STRIPED BASS
Portabella and porcini ravioli, barigoule vinaigrette
Adelsheim, Pinot Noir 2010, Willamette Valley, Oregon

SEARED HALIBUT
Mushroom crusted, parsley lemon emulsion sauce
Cono Sur, Chardonnay 2012, Chile

GRILLED HAKE
Sage potato gnocchi gratin and garlic Broccollini, sundried tomato and olive relish
Kaiken, Malbec 2011Mendoza, Argentina

TWICE COOKED DUCK LEG
Cinnamon, star anise, tamarillo, lotus stem, cilantro, fresh coconut, lime
St Suppery, Sauvignon Blanc 2012


DESSERT :

CANDIED APPLE
crème de Farine, poached apple, apple ice cream, cinnamon twist

CHOCOLATE TERRINE
Dark chocolate mousse, crème anglaise, pistachio

MASCARPONE FIGS
Brûlée sundried black mission figs, lemon zest

Olivares Dulce Monastrell 2008, Jumilla,Spain


$35 per person

$20 Wine pairing