valentine`s menu - Dallas Fish Market

valentine’s menu
FIRST COURSE
( Choice of one )
4 Beausoleil Oysters / egg sauce, frisée, candied garlic
Piper Sonoma Brut Sparkling NV, Sonoma County 12
12
Beet Tartare / crème fraîche, travisio, crisp sunchoke chips
Fleuraison Brut Rose Sparkling NV, Côte d'Or-France 10
Hamachi Crudo / blood orange, blood orange gelée, mint oil
Shirakabe Gura Tokubetsu Junmai Sake 7
Soy Cured Salmon / ginger-lime, asian pear, cilantro
2013 Drylands Sauvignon Blanc, Marlborough-New Zealand 10
13
14
14
SECOND COURSE ( Choice of one )
Salted Chatham Cod / charred red endive, sauce basquaise, espelette pepper jam
2008 Bodegas Montecillo Reserva, Rioja-Spain 10
38
Pan Seared Salmon / horseradish celery root, gala apple, mustard/fennel salad, pickled mustard seed
2012 Matrot Bourgogne Blanc, Burgundy-France 14
39
Texas Redfish / roasted marble potatoes, maitaki mushrooms, roasted chestnuts, sweet and sour black truffle pot au feu
2013 Clos du Bois ‘Sonoma Reserve’ Chardonnay, Sonoma 12
Confit Duck Leg / hazelnut romesco, grilled asparagus, poached egg
2012 Erath Pinot Noir, Willamette Valley 14
THIRD COURSE
38
38
( Choice of one )
Petit Pot Au Chocolat / peanut butter mousse, peanuts, salted caramel
Taylor Fladgate NV ‘Fine Ruby’ Porto 8
Lingonberry Tart / brown butter ice cream
Osborne Pedro Ximenez NV, Jerez-Spain 10
12
White Chocolate Crème Brulée / candied pistachios, blackberries
2011 Dulcis, Veneto-Italy 10
12
12
SPECIALTY COCKTAIL
Blushing Rose / Hendrick's, St. Germain, fresh lemon juice, simple syrup, fresh sliced strawberry
10
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$75 PER PERSON / $25 PER PERSON WINE PAIRING
Tax & Gratuity Not Included
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Executive Chef : Richard Triptow
General Manager : Manuel de Martino