Traditional recipes

Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette

Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette

Ingredients

  • 1 1/2 pounds seedless red grapes, stemmed
  • 4 teaspoons plus 3/4 cup extra-virgin olive oil
  • 4 shallots (about 4 ounces), peeled
  • 1/4 cup Sherry wine vinegar
  • 12 ounces arugula (about 16 cups), tough stems removed
  • 3 ripe pears, quartered, thinly sliced

Recipe Preparation

  • Preheat oven to 250°F. Line rimmed baking sheet with parchment. Arrange grapes in single layer on baking sheet. Drizzle with 3 teaspoons olive oil; toss to coat. Place shallots on sheet of heavy-duty foil; drizzle with 1 teaspoon oil. Enclose in foil; place in small baking dish. Bake until shallots are very soft, about 1 1/2 hours, and grapes are shriveled and lightly caramelized, about 2 1/2 hours. Cool. DO AHEAD: Can be made 2 days ahead. Cover separately; chill. Bring to room temperature before using.

  • Combine shallots and accumulated juices, vinegar, and honey in blender and puree. Season with salt and pepper. With blender running, gradually blend in remaining 3/4 cup oil. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

  • Toss arugula in large bowl with enough dressing to coat. Divide among plates. Top with pears and grapes. Sprinkle with cracked pepper and serve.

Reviews Section

Dutch oven cook-off features old pots, new ideas

Bill Perry, who is a vegetarian, pours sauce over fried green tomatoes and eggplant to finish his award-winning Green Egg I Am I Am Ragu.

Jennifer Whitney/For the Express-News Show More Show Less

David Pipes stirs a stew during the Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab in Boerne.

Jennifer Whitney/For the Express-News Show More Show Less

Lucy Zigler adds fresh okra to her mother’s goulash recipe for the annual Wang Dang Doodle Dutch Oven Cook-Off.

Jennifer Whitney/For the Express-News Show More Show Less

Fresh tomatoes and onions with fresh garden grown herbs make up the beginning of the sauce for Bill Perry's Green Egg I Am I Am Ragu during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of and Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012. Perry won the people's choice award in the competition.

Jennifer Whitney/For the Express-News Show More Show Less

Cheryl Schilhab's peach cobbler during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of and Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Fried green tomatoes brown for Bill Perry's Green Egg I Am I Am Ragu during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012. Perry won the people's choice award in the competition.

Jennifer Whitney/For the Express-News Show More Show Less

Bruce Tingle stirs a stew during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Sherry and Tom Coker work on their "road kill casserole" during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Sherry and Tom Coker's "road kill casserole" during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Cheryl Schilhab's peach cobbler during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Cheryl Schilhab's peach cobbler during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

The cooking area during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

The Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

The cooking area during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

The cooking area during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Bill Perry's Green Egg I Am I Am Ragu simmers during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012. Perry won the people's choice award in the competition.

Jennifer Whitney/For the Express-News Show More Show Less

Bill Perry's Green Egg I Am I Am Ragu simmers during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012. Perry won the people's choice award in the competition.

Jennifer Whitney/For the Express-News Show More Show Less

The cooking area during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Mary Morton shows off her trophy scarf from past years' awards during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Bill Perry's Green Egg I Am I Am Ragu simmers next to a pot of melting butter during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Bill Perry's Green Egg I Am I Am Ragu simmers during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

"Fireman" John Schilhab adds hot coals to a dish during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Bill Perry's Green Egg I Am I Am Ragu gets some hot coals added during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012. Perry won the people's choice award in the competition.

Jennifer Whitney/For the Express-News Show More Show Less

Kale is added to a chicken kale stew with cannellini beans during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

The Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

A chicken stew simmers during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Competitors and observers relax around the fire that keeps the coals hot during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Veggies are added to a moroccan lamb stew during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

The cooking area during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

The cooking area during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

The cooking area during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Chicken is added to a stew during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Fresh tomatoes and onions with fresh garden grown herbs make up the beginning of the sauce for Bill Perry's Green Egg I Am I Am Ragu during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012. Perry won the people's choice award in the competition.

Jennifer Whitney/For the Express-News Show More Show Less

Fresh tomatoes and onions make up the beginning of the sauce for Bill Perry's Green Egg I Am I Am Ragu during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012. Perry won the people's choice award in the competition.

Jennifer Whitney/For the Express-News Show More Show Less

Chicken is added to a stew during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Kim Pipes adds broth to her chicken kale stew during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Chicken kale stew with cannellini beans simmers during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Chicken kale stew with cannellini beans simmers during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Linda Tingle caramelizes grapes for an arugula salad during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

The cooking area during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Chicken kale stew with cannellini beans simmers during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Chicken kale stew with cannellini beans simmers during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Bill Perry pours sauce over fried green tomatoes and eggplant to finish his Green Egg I Am I Am Ragu during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012. Perry won the people's choice award in the competition.

Jennifer Whitney/For the Express-News Show More Show Less

Lucy Zigler made her mother's goulash recipe during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Lucy Zigler adds fresh okra to her mother's goulash recipe during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Lucy Zigler adds fresh okra to her mother's goulash recipe during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Lucy Zigler adds fresh okra to her mother's goulash recipe during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Table description of a Double Coriander Eggplant Tagine by Carolyn Chipman Evans on the serving table during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Fresh tomatoes and onions make up the beginning of the sauce for Bill Perry's Green Egg I Am I Am Ragu during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012. Perry won the people's choice award in the competition.

Jennifer Whitney/For the Express-News Show More Show Less

Linda Tingle works her moroccan lamb dish during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

From left, Linda Tingle, and Sherry and Tom Coker during the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off at the home of Cheryl and John Schilhab near Boerne, Saturday, Nov. 17, 2012.

Jennifer Whitney/For the Express-News Show More Show Less

Under a crisp sky with stars popping out to join the sliver of a moon, men in cowboy hats, boots, jeans and occasionally chaps, join cowgirls as they tend old-fashioned cast-iron Dutch ovens, fueled by glowing coals.

The scene catapults guests back in time, but it's actually Nov. 17, 2012, and the site isn't the prairie, but the yard beside the home of John and Cheryl Schilhab near Boerne.

The occasion is the Fifth Annual Wang Dang Doodle Dutch Oven Cook-Off, which draws some 40 friends and neighbors for the highly contested event.

Adhering to this year's theme, &ldquoBuy local/eat organic,&rdquo was easy, thanks to the new year-around Farmers Market at the Cibolo, which opened last May, but celebrated with a ribbon-cutting earlier this November day.

The Dutch oven cook-off was the brainchild of three couples, the Schilhabs, Bruce and Linda Tingle, and Steve Rode and Bitsy Pratt, who stumbled onto a similar cook-off in downtown Study Butte/Terlingua on a visit to Big Bend a few years back.

Rode recounted, &ldquoWe mingled, sampled, were impressed and decided, &lsquoWe can do this and it would be fun.'&rdquo

Dutch Oven Cook-Off

Founding members and longtimers reminisce:

Favorite ingredient: Bacon, unanimously.

Funniest thing that has ever happened: Everyone remembers the first year Steve Rode went to Bill Miller Bar-B-Q and bought beans. He placed the Dutch oven full of beans on the coals, warmed them and won Best Side dish that year. Only months later did he confess.

Any disasters? "Given there's a lot of alcohol and hot coals, it's surprising there hasn't been a disaster," says Carolyn Chipman Evans. "I had one at home one time, but didn't bring it."

John Schilhab adds, "When you are baking in a Dutch oven, you always burn it the first time."

Number of participants: This year there were 17 entries - five starters, three sides, six entrées and three desserts.

Sources for recipes: Some people buy Dutch oven cookbooks. Others adapt recipes. Internet cooking sites offer other options.

Themes: Each year is a different theme. Last year was period costumes from the "Lonesome Dove" era. In one fondly remembered year, people produced ditties - poems, limericks, rap songs - to go with their dishes.

Best part? It's a community-building, down-home event.

They returned home and scheduled the first event. With the Schilhabs as host every year, John has constructed an area dedicated to the event, with room for a dozen or so Dutch ovens, overhead lighting and prep areas. In a large fire pit, logs burn down to coals that are moved to charcoal chimney starters on an open grill until contestants request them.

These old-fashioned Dutch ovens are not what modern cooks envision. Short legs extend from the bottom of the bowl, which is all cast iron, and the top is sunken so that live coals can be placed both beneath and above the cooking dishes.

The cooks know exactly how many coals are needed to produce a certain temperature. For example, a dish to be cooked at 350 degrees requires eight coals above and eight coals below the oven.

The term &ldquoWang Dang Doodle,&rdquo popularized by a blues song with the same name, has come to mean a good ol' time Saturday night party, which is an apt characterization for this event.

Rules for the event specified that guests use as many organic ingredients as possible, with off-site prep admissible, but all cooking to be done on site.

Coals were ready for cooking to begin at 3 p.m., with judging at 7 p.m.

Two years ago, the group decided to bring in professionals as judges. This year, Paula Hayward, an owner of Blue Moon Bakery & Café on Main Street in Boerne, and Nathan Stevens, former owner and chef at the Phat Café in Terlingua and former executive chef of the Uptown Blanco Restaurant, did the honors.

Hayward was no stranger to Dutch oven cooking. Her mother was a &ldquohard core&rdquo Dutch oven cook who &ldquolived in the mountains of Idaho and spent weeks in the mountains camping and gathering food. This is how they lived,&rdquo she said.

Lamb dishes were strongly in evidence among the main courses this year, with entries ranging from a lamb roast to a lamb tagine, and several dishes featuring Moroccan seasonings.

Categories include starters, main, sides and desserts. Some who attended but didn't enter the cook-off brought more conventional appetizers as well as beverages.

One hit among the party-goers was homemade cheese by Dr. Mark Mason, who won the appetizer category with his Haloumi cheese, which he grilled in a cast-iron skillet over coals. The mild, salty, white cheese did not melt but rather softened and browned. He also served homemade camembert and blue cheese with crackers.

Although most of the guests were from the Boerne or San Antonio area, one couple, Tom Coker and Sherry Cottingham, traveled from Quitman in East Texas for the party. They contributed a peach cobbler and a Mexican dish, which Tom jokingly said featured &ldquoroad kill&rdquo acquired along the way. They also topped off the evening offering shots of tequila as participants waited for decisions from the judges.

Bill Perry, a vegetarian, has gained notice for winning prizes two years in a row for his vegan offerings. This year, he took the People's Choice Award for what he called Green Egg I Am I Am Ragu.

Other top winners included an entrée by Colleen Walter Brin called Dutch Oven Moroccan Chicken a side dish by Carolyn Chipman Evans called Double Coriander Eggplant Tagine and Cheryl Schilhab's Peach Cobbler, derived from a recipe from the former Rather Sweet Bakery in Fredericksburg and featuring her fresh frozen peaches she picked last summer in an area orchard.

The Judge's Choice award went to Rode and Pratt for their BLT bite appetizer, featuring home-cured bacon, fresh bread baked in the Dutch oven and homemade mayonnaise, as well as microgreens and tomato from the area.

The BLT appetizer epitomized the spirit of this year's competition, Stevens noted, &ldquolocally grown, locally sourced all the way.&rdquo

Another hit was a salad by Linda Tingle, with help from her husband, Bruce.

Although it took second place in the appetizer category, it drew raves with the eaters and was the only salad in sight.

Two notable aspects: Grapes cooked happily in a Dutch oven over coals for two hours, providing an amazing flavor, and Bruce raided the Schilhab's garden on site to pick a variety of greens, most notably fresh arugula.

The highlight came as judges announced their awards, giving prizes such as long-handled spoons and other kitchen items to the winners.

&ldquoIt's like medals from the Olympics,&rdquo Cheryl Schilhab laughed, explaining that some people have a collection to wear around their necks.

She summed up the evening: &ldquoThere's something magical about the way it all comes together every year.&rdquo


Thursday, December 20, 2007

SOME OF MY FAVORITE CHEFS - TUNA TARTARE, RATATOUILLE, COQ AU VIN

A few weeks ago, I attended a book signing at the Borders bookstore in Columbus Circle and met up close and personal several of my favorite chefs – Daniel Boulud, Tom Keller, and Eric Ripert. All are four-star chefs and were featured in the recently released book, “My Last Supper” by photographer Melanie Dunea. It’s an interesting book for the food person (aka “foodie”) who has (just about) everything. Fifty chefs are photographed and discuss what their last meal would be. http://www.amazon.com/My-Last-Supper-Portraits-Interviews/dp/1596912871/ref=sr_1_1?ie=UTF8&s=books&qid=1197401250&sr=1-1

I sat in the front row and across the table from where Ms. Dunea, the chefs and the moderator, Mr. Friedman, were seated. Having all of their cookbooks, which have been used profusely, it was thrilling to be seated right across from such talented individuals. Two of my other favorite chefs, Jean-Georges Vongerichten and Anthony Bourdain, were not present at the book signing but are also featured in the book.

Prior to the panel discussion, Mr. Friedman asked us to write on index cards what our last supper would be. I selected Eric’s Tuna Tartare Tom Keller’s Ratatouille (aka Confit Byaldi) and Daniel Boulud’s Coq au Vin. After the formal panel discussion was over, Mr. Friedman started to read the audience choices for their last supper. Mine was the first one he read. Each chef smiled and thanked me for selecting “their” dishes. Chef Boulud said they were good choices and suggested that I add the “killer chocolate” from London that Ms. Dunea talked about during the discussion. Several audience members did not provide “serious” answers or their names. For example, one person wrote that their last supper would be a naked man covered with chocolate syrup. Well, I guess that is a serious answer, as I think about it again.

ASIAN TUNA TARTARE - CHEF RIPERT
1/4 cup corn oil
2 teaspoons grated fresh ginger
1 pound sushi-grade tuna
1/4 cup finely chopped cilantro
1 teaspoon minced jalapeño
1 1/2 teaspoons wasabi powder
1 teaspoon toasted sesame seeds
1 tablespoon finely chopped scallion
1 1/2 tablespoons lemon juice, plus half a lemon
Sea salt and freshly ground pepper
1 tomato--peeled, seeded and cut into 1/8-inch dice
20 best-quality potato chips
In a bowl, combine the corn oil and ginger and let stand at room temperature for at least 2 hours. Strain the oil. With a very sharp knife, cut the tuna into 1/8-inch dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper. Stand a 1 1/2-inch-tall and 2 1/4-inch-round mold or a biscuit cutter in the center of a salad plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare. Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice. Stand 5 potato chips in a circular pattern in each tartare and serve immediately. Recipe from Le Bernardin Cookbook: Four-Star Simplicity http://www.amazon.com/Bernardin-Cookbook-Four-Star-Simplicity/dp/0385488416/ref=pd_sim_b_title_2

This recipe appeared in the July 13, 2007 issue of “The New York Times” in a story about Tom Keller and his dish called “Confit Byaldi” (aka “Ratatouille”). http://query.nytimes.com/gst/fullpage.html?res=9505E0D8173FF930A25755C0A9619C8B63&sec=&spon=&pagewanted=2

For Piperade
1/2 red pepper, seeds and ribs removed
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt

For Vegetables
1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds
1 Japanese eggplant, (4 to 5 ounces) sliced into 1/16-inch rounds
1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds
4 Roma tomatoes, sliced into 1/16-inch rounds

Kosher salt and freshly ground black pepper

For Vinaigrette
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.

For piperade, heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely. Combine oil, garlic, and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.

For vinaigrette, combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl. To serve, heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.
http://www.amazon.com/French-Laundry-Cookbook-Thomas-Keller/dp/1579651267/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1198168419&sr=1-1

COQ AU VIN - CHEF BOULUD
I modified this recipe slightly, using a chicken in lieu of a rooster and turkey bacon (Sorry, Chef).

For Marinating
1 750-ml bottle Red Burgundy
1 large onion, sliced

4 chicken legs and 4 chicken thighs

Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.

Transfer chicken pieces from marinade to paper towels to drain pat dry. Strain marinade reserve vegetables and liquid separately.

Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.
Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat.
Add mushrooms sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms reserve skillet.
Using tongs, transfer chicken to plate.

Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Spoon off excess fat from top of sauce. Season sauce with salt and pepper. Spoon sauce and vegetables over chicken. Sprinkle with parsley.


Cooker? I barely know her! [Cooking Thread]

    (I personally will browse this now and then) (must pay to get in, I can not personally attest but my friends love it) Alton Brown is a gem. Good Eats on youtube is very informative has a DB of simple recipes (using Kraft products, but substitutions are easy to do). - Good resource for lunch has a crapton of different Indian dishes to try Good vegetarian section "Like porn for foodies
    - this is on my rss feed. Contains recipes, cookbook reviews, news on restaurants/chefs. I love their recipes and usually find the books they review - one of devCharles' favourites. - Speaker's wife's blog - a Mojo_Jojo discovery - Joined by ChopperDave Radroadkill's new favourite
  • Joy of Cooking
  • How to Cook Everything by Mark Bittman
  • I'm Here Just for the Food by Alton Brown
  • The Essential Vegetarian Cookbook - I'm not really a vegetarian, but I use this for reference for specific things.
  • What's Cooking, Kraft's free bimonthly recipe magazine.
  • My Last Supper, by Melanie Dunea - interviews with 50 world-renowned chefs, asking them what their last meal would be, who would attend, where it would be, etc.
  • Cooking for Dummies
  • How to Cook Everything, by Mark Bittman - Covers everything. Nothing better for a beginner.
    - schuss' mom's blog
  • Moosewood Cookbooks
  • How to Cook Everything Vegetarian (not all veg, but has a lot of great vegetarian recipes and easily adaptable ones)

Page 1
Tomato Sauce w/ Pepperoni
Brown Rice and Pasta (veg)
Jambalatto

Page 2
Puerco Pibil
Spaghetti Sauce w/ Meat

Page 3
Corned Beef Breakfast Burritos
Peanut Noodle Sauce (veg)
Chicken Pasta
Potato Casserole (veg)
Scrambled Eggs w/ Ham

Page 4
Chicken in Mustard Sauce
Hash Brown Bake (veg)
Hood Beans and Rice
Cheese Dip w/ Beef
Greek Roasted Vegetable Pasta Salad (veg)

Page 5
Beans and Rice (veg)
Teriyaki turkey Lettuce Cups

Page 6
Bean Salad (veg, vegan)
Pot Roast
Tomato Rice (veg, vegan)
Summer Pasta w/ Italian Dressing (veg)
Feta Burger
Chicken Paella Burger

Page 9
Toasted Panzanella (veg, vegan)
Cheese Sauce (veg)
Macaroni and Cheese (veg)
Pork Fried Rice

Page 10
Bacon and Black Truffle Mac n' Cheese
Bacon-Wrapped Tofu

Page 11
Peanut Butter Mashed Potatoes (veg)

Page 13
Mushroom Stroganoff (veg)
Curry Saag

Page 14
Easy Enchilada Bake
Chicken Broccoli Casserole
Chicken Dhansak
"Pasta" w/ Tomato-Pesto Sauce (veg, vegan)
Cioppino
Banana Mango Strudel (veg)

Page 15
Burgers
Charred Corn Salad (veg, vegan - omit honey)
Chicken Romanoff
Burgers

Page 16
Diane's Amazing Lasagna
Black Bean and Sweet Potato Stew with Chilies and Polenta Triangles (veg, vegan, link)
Roasted Lemongrass Chicken
Black Beans and Rice (veg)
No-Bake Cookies (veg)
Puerco Pibil (video)
Peanut Butter Cookies (veg)
Veggie Wraps

Page 17
Thai-Spiced Coriander Chicken

Page 18
Easy Chicken Saag
Tomato-Mozzarella Pasta (veg)
Puttanesca Sauce
Chicken Sandwiches

Page 19
Tortellini and Beans (veg- sub vegetable broth)
Turkish Rice Pilaf
Summer Salsa (veg, vegan)
Salsa (veg, vegan)

Page 20
Self-Crusting Kumara and Broccoli Quiche (veg)

Page 22
Chicken Salad (link)
Mayonnaise (veg)
Chicken w/ Ginger and Golden Raisins
Salsa
Chip Dip
Taco Salad

Page 23
Southwestern Salsa Pizza (veg)
Refried Black Bean Dip (veg, vegan- omit cheese or sub vegan cheese)
Caramelized Honey Chicken with Goat Cheese Sauce
Glazed Carrots (veg, link)

Page 24
Chipotle Roasted New Potatoes (veg)
Flourless Chocolate Cake (veg)
Lemon Poppyseed Muffins (Veg, link)
Creme Brulee (veg)
Simple Salsa (veg, vegan)

Page 25
Chicken Dish
Mini Lime Pie with Rasberry Coulis (veg)

Page 26
Orange Cinnamon Turkey
Chicken in Apple Cream Sauce
At Least 5 Cheese Baked Ziti (veg)
Breakfast Strata
Simple Beef Stew
Chicken Seasoning Mix
Kolatches
Pepperjack Potatoes (veg)
Fajitas (video)

Page 28
Braised Celery (veg, link)
Braised Tofu with Pepper and Portobellos (veg, link)
Baked Vegetable Medley (veg, link)
Mexican Grilled Tofu with Jicama Slaw (veg, vegan (omit honey), link)
BBQ Tofu (veg, vegan, link)
Matter Paneer Made Simple (veg, link)
Cranberry Cake (veg)
Sweet Potatoes and Perssimons (veg, vegan, link)
Asparagus-Bacon Risotto
Roasted butternut Squash Soup (veg- use vegetable stock)

Page 29
Chile Cheese Rice Fritata (veg)
Absorption Pasta
Roquefort Pear Salad (veg, link)
Creme Brulee (veg, link)
Cottage Pie

Page 30
Korv Stroganoff
Garden Po'Boy (veg, link)
Shrimp Quesadillas
Tex-Mex Pasta
Monkfish, Leek, and Tomato Stew

Page 31
Cod
French Onion Soup w/ Cheesy Garlic Croutons (veg- use vegetable stock)
Sausage something
Spinach and Arugula Salad (veg)
Beer Bread (veg)
Pytt i panna

Page 32
Bubble and Squeak (link)
Spicy Cabbage and Sausage Soup
Spanish Tortilla (veg, link)
Prairie Potato
Creme Brule (veg, link)
Sweet and Sour Meatballs
Cranberry Relish (veg, vegan)

Page 33
Bacon Chicken
Butternut Squash and Bean Soup (veg, vegan)

Page 34
Oatmeal Molasses Cookies (veg, link)
Deep-Dish Pizza Casserole

Page 36
Pizza dough (veg)
Pizza Sauce (veg, vegan)
Pan-Seared Steaks with Roasted Red Pepper Sauce

Page 37
Porcupine Meatballs
Sweet and Sour Chicken
Beef Chili
Curry
Microwave Chocolate Cake in a cup (veg)
Salmon Cakes with Awesome Sauce
Stove-Top Burgers

Page 38
French Onion Pork Chop Skillet
Crumbed Cutlets
Cheesy Volcano Meatballs
Scallops with Sauce Vierge
Santa Fe Chicken
Wedding Cake w/ Ganache and Buttercream Frosting (veg)
Stew
Black Bean and Chocolate Chili (veg)

Page 39
Braised Ribs
Vegan Pasta Primavera (vegan)
Turkey Burgers (link)
Steak Sauce
General Tso's Chicken

Page 41
Ramen and Potstickers
Drunk Chicken
Butter Chicken

Page 42
Tomato Soup (veg)
Spice-Crusted BBQ Pork Chops
Cooks Illustrated Carnitas
Alfredo Sauce (veg)
Pico de Gallo (veg, vegan)
Black Bean Salsa (veg, vegan)

Page 44
BBQ Turkey Drumsticks
Grilled Cheese (veg)
Baby Spinach Salad (veg, vegan)
Manhattan Prawn Chowder
Baked Potato Soup (veg)
Biscuits (veg)

Page 45
Hollondaise Sauce (veg)
White Gazpacho (veg, link)
Green Gazpacho (veg- sub veg. broth, link)
Healthy Chicken Caesar Salad

Page 46
Pulled Pork
Macaroni and Cheese w/ Bacon and Broccoli
varied Bento Box recipes (link)
Sweet Russian Cabbage Soup

Page 47
Homemade Egg Tagliatelle
Cesca's "Curry-For-Wussies"

Page 49
Carrot Raisin Salad (veg)
Mini Cheese-Dog Wraps
Shrimp Kabobs with Olive-Tomato Relish
Burgers
Boston Creme Fruit Pie (veg)
Beef Stew w/ Brussel Sprouts
Parsnip Mashed Potatoes

Page 51
Cheese Sauce
Peach Pie (veg)

Page 52
Fried Penne (veg)
Brie Pasta (veg)
Watermelon Salad w/ Cherry Tomatoes (veg)
Macaroni and Cheese w/ Bacon and Garlic
Super Crunch Chicken
Red Beans and Rice
Moroccan Chicken Soup

Page 53
Eggplant w/ Shiso (veg)
Ginger Cookies (veg)

Page 54
Baked Penne with Corn, Zucchini and Basil (veg, link)
Vegan Cinnamon Rolls (veg, vegan)
Cassoulet
Beer Cheese Soup

Page 56
Cinnamon-Apple Layer Loaf (veg)
Apple Sauce (veg, vegan)
Corn Onion Red Pepper Salad (veg, vegan)
Fillet of Salmon
Risotto Blanco (veg)

Page 57
Risotto with Mussels
Orange Yogurt Marinade for grill meat
Lemon Marinade for grill meat
Fajitas

Page 59
Herb BBQ Chicken
Curry Rice
Curry Pineapples (veg) (vegan)
Parmesan Risotto
Peanut Butter Hog
Vegetarian Fried Shanghai Noodles (veg)
Spinach-filled Won-tons (veg)
Vegetable fried rice (veg)
Battlenut Squash Curry (veg)
Cheddar Bay Biscuits (veg)
Williams-Sonoma Macaroni and Cheese (link)(veg)

Page 60
Cheesecake Marbled Brownies (veg)
Chicken alla Passerbye
Chicken Broth Miso
Braised Pork Belly
Curried Eggplant Stew (veg)

Page 61
Caramelized Onion Marmalade (veg)
Sauteed Chicken
Squash-Apple Bake (veg)
Pan Potatoes (veg)

Page 62
Tumeric Rice (veg)
bean/corn/rice slop (veg)(vegan)
Köfte-Stuffed Red Peppers with Pomegranate Tomato Sauce
Potato Salad with Cumin Vinaigrette (veg)
Blank Shortbread (veg)
Vegetarian Mac and Cheeseburger (veg)

Page 63
Turkey Brine (link)
Homemade Granola (veg)(vegan)
Cheese and Herb Sauce for Steak
Filet O'Fu (veg)(link)
Plain Meringue Cookies (veg)
Snowman cake (veg)

Page 64
Gingerbread Pudding Cake (veg)
Crock Pot Seitan Stew (veg)(vegan)(link)
Jambalaya (link)
Broiled Honey-Soy Salmon
Biryani (veg)
Baked BBQ Pork Buns (link)
Goats Cheese and Sundried Tomato Torte (veg)(link)
Roasted Butternut Squash, Pear and Shallot Soup (link)
Squash Soup (veg)(link)
Irish Brown Bread (veg)(link)

Page 67
Chocolate Truffles (veg)
Mushroom Pasties (veg)
Ginger Snaps (veg)

Page 68
Delia's steak and kidney pudding
Pork Carnitas
Meat Sauce
Veggie Lasagna (link)
Quick Chicken Dinner
Yorkshire Pudding (veg)

Page 69
Zuchinni, Basil, and Parmesan Muffins (veg)(link)
Carrot, Apple, and Nut Muffins (veg)(link)
Chocolate Chip and Marscapone Cupcakes (veg)(link)
Yorkshire Pudding (veg)
Mushroom Caps (veg)
Stuffing
Omelet

Page 70
Beef stew with dumplings
Roasted pumpkin and thyme soup with Gruyere cheese (veg)

Page 71
Boil Fresh Spinach Fettucini
Mushroom and Wild Rice Hotdish (veg)
Bacon Jam
Maple Chicken Drumsticks
Rum Ribs
Tofu Burgers (veg)
Dressing for lobster
Buffalo Tofu (veg)
Simple Pork Chops Recipe

Page 72
agedashi tofu
Chicken Vodka Pizza
Pulled Pork
Layered Squash
Shakshouka (veg)

Page 73
Pasta with smoked salmon and dill
Pad Thai (veg)
Magical Cookies (veg)
Jalapeno Poppers
Alterations to bacon jam recipe

Page 74
Ham and Egg Ramekins
Cicken Chow Mein (link)
Syrah-Braised Lamb Shoulder (link)
Bolognese
Maple Milk

Page 75
Chili
Chilaquiles Casserole (veg)(vegan)
Raspberry-Balsamic Chicken with Shallots
Shrimp Stuffed Sole Fillets (or any white fish)
Alfredo sauce
Hot Flank Steak Salad with Chinese Black Bean Dressing

Page 76
Coq au Vin
Summer pudding
One Week Stew
Mexican chicken marinade
Spicy Chai (veg)

Page 77
Mexican Stew
Vaguely Asian Chicken
Yemeni spice blend called hawaj for coffee (veg)(vegan)
Cod baked in foil
Doro Wat
Squash topping
Curry Noodles
Giada
Pumpkin Bread (veg)(link)
Tandoori Chicken

Page 78
Beans and Rice (veg)
Stove-Top Popcorn (veg)
Sandwhich ideas
Moroccan Eggplant Salad (veg)(link)
Pork Tenderloin in Maple Sauce

Page 79
Grilled apple and goat cheese sandwich (veg)
Goat cheese spread (veg)
Tofu Tacos with Avocado Cream Sauce (veg)(vegan)
Spicy Chicken Tacos
a fantastic sandwich
Nick Nairn's Cullen Skink
Grilled Blue-Cheese Stuffed, Prosciutto Wrapped Chicken
Black Bean Salad
Almond-Honey Carrots

Page 80
Antonio Carluccio's Pasta with courgette sauce and spinach balls
Rainbow trout
Chutney
Awesome vegetarian sandwich

Page 81
Relatively Quick Pho
Low Carb Portuguese Kale-Sausage soup
Tandoori Chicken Breasts

Page 82
Pesto noodles in pea broth with soy peppered salmon
Beef Bourguignon
Peach Crisp
Red Chile Sauce
Cheese Drop Scones
Home Fries (veg)
French Fries (veg)

Page 83
Buttery-Garlic Potatoes (veg)(link)
Cheap Seafood Chowder

Page 84
Chicken and a few spices
Pork Chops
Crockpot Coq-au-Vin
Chickpea Onion Avocado Beef

Page 85
Turkish Manti (i.e. dumplings) (link)
Chocolate Torte

Page 86
Chicken Feet
Mushroom & Chicken Cream Soup

Page 87
Butter Cake (veg)
Spiced Maple Pecans (veg)(vegan)
Homemade pasta (video link)(veg)
Chili Powder (veg)(vegan)
Duck Head Broth

Page 88
Molasses Cookies (veg)
Egg Tagliatelli

Page 89
Whiskey-Marinated Steak
Pan-Fried Goat Cheese (veg)
World's Best Lasagna (link)
Butternut Squash Ravioli in a Maple-Cream Sauce (veg)(link)

Page 90
Mashed Cauliflower (veg)
Kleftiko (greek slow cooked lamb) (link)
Green pea chowder with bacon
Coq au Vin
Red wine risotto
Chicken Chasseur (link)

Page 91
Mushroom Bisque (veg)(link)
Grilled Eggplant and Smoked Gouda Bruschetta (veg)(link)
Traditional Italian Pesto (veg)
Acorn Squash with Autumnal Topping (veg)

Page 92
Tofu & sauce (veg)(vegan)
Easy marinated chicken
Easiest Salsa Ever (veg)(vegan)

Page 93
Bananas and pork chops
sausage-stuffed mushrooms (link)
Cassoulet
Lazy man's autumn soup (veg)
Blackened chicken

Page 94
Chocolate chip cookies

Page 95
Tofu experiments
Alton Brown's Carrot Cake recipe (link)
Ground Italian Flavor Turkey Sausage
Spinach soaked in stuff

Page 1
Cheating Latkes (veg)
Rosemary Onion Bread with Blue Cheese Rolls (veg)(link)
Alton Brown's brine and turkey cooking instructions (link)
Mushy Peas (veg)
Sout Braised Lamb Shanks
Swedish Brownies (Kladdkaka) (veg)

Page 2
Fried Green Beans (2 links)(veg)
Mac-n-cheese (2 links)(veg)
Chicken roulades stuffed with goat cheese

Page 3
Spicy pumpkin, ginger and coconut soup (link)

Page 4
More Mac-n-cheese ideas and tips
Glazed carrots and edamame pods
Okie Pumpkin Cheesecake

Page 5
Homemade Pumpkin Pie
More on chicken roulades
Traditional Cod Recipe

Page 6
Raw fish salad (link)
Nostradamus' Cherry Jelly recipe (link)
Avocado Wasabi Salad (link)
Tomato-Turkey Soup

Page 7
Chicken Pasta . Thing

Page 8
Shoo-Fly Pie
Pistachio Rosewater Cookies
Pancakes with coconut flour (link)
Dumplings (link)

Page 9
Oven ribs
French onion soup (veg)

Page 10
Macaroni based on back-of-the-box recipe
4chan chicken recipe
Cauliflower and Horseradish Gratin (link)
Grilled Pork Chops with Garlic Lime Sauce (link)
Grilled Tandoori-Style Chicken with Mango Jasmine Rice (link)
Jalapeno Cheeseburgers with Bacon and Grilled Onions (a lotta work for a burger, but sooo worth it) (link)
Steak with Shallot Merlot Sauce (link)
Filipino-Style London Broil (link)

Page 11
Chicken tikka masala
Homemade burgers
Chili

Page 12
Chicken dinner
fillet mignon with a Mushroom/Gorgonzola sauce (link)

Page 13
Curry Powder (link)
Gratin Dauphinois (link)

Page 14
Cooked veggies (veg)
Tomato Egg Curry (veg)(link)

Page 15
Peppered seared salmon

Page 16
salmon cakes/paddies

Page 17
spread (veg)
beef stew (link)
Mushroom Sandwich with Apple (link)(veg)
Spinach Turkey Burgers
Improvised vegetable biryani

Page 18
Jamaican Curry Chicken
mishmash of Hungarian Paprikash
vegetarian patties (veg)
Tonkatsu (fried pork)
Gyouza
Pavlova

Page 19
Marinade for chicken/tofu/shicken-sub
Chicken w/ mushroom and white wine

Page 20
Mocha biscuits (veg)
Chocolate Cake (veg)
Tenderloin Steaks with Cranberry-Port Sauce and Gorgonzola Cheese
Yukon Gold and Fennel Puree with Rosemary Butter (veg)
Arugula Salad with Pears, Oven-Dried Grapes, and Roasted-Shallot Vinaigrette (vegan)
Sauted chicken livers
Marinated veggies (veg)(vegan)
Pumpkin stew (veg)

Page 22
simple pasta recipe (veg)(vegan)

Page 23
V1m-style Ham
jambalaya

Page 24
homemade meatloaf
soup (veggies and beef strips)
white soup
Chocolate "Turtles" (veg)

Page 25
Coconut Shrimp with Peanut Sauce (link)
Tofu Saag (veg)
"cheating" tandoori chicken
Ginger spiced Cucumbers (veg)(vegan)

Page 26
morning oatmeal (veg)
Steak with mushroom & red pepper sauce

Page 28
Potato pizza (link)(veg)
Honey-Dijon Salad Dressing (veg)

Page 29
breaded pork loins with mushrooms
Black pepper black cherry pork tenderloin (link)

Page 30
homemade teriyaki sauce (veg)(vegan)
Veggie Stir Fry (veg)(vegan)
Bread Pudding (link)(veg)
boxty and Guinness braised beef
Tomato soup (veg)(vegan)
Chinese Vegetable soup (veg)(vegan)
Coffee mousse (veg)
An-D's Made In China Kali Ma and Warm Veggie Bed (heart of cow)

Page 31
Chicken Dhansak (link)
Rogan Josh (link)
chicken tikka masala (link)
15 min salmon and spinach pasta
lamb biryani (link)
Roasted Asparagus Recipe (veg)(vegan)

Page 32
Shrimp Curry
Ancho lentil chili with lime
Baked Matzah & Cheese
cheesy ham and noodle casserole

Page 33
chocolate lava cake (link)(veg)
Chocolate & vanilla cheesecake (veg)
chicken with a mirepoix base

Page 34
Warm caramel bananas (veg)
French pork tenderloin

Page 35
Beef stroganoff
Ginger scallions (link)
samosa (link)
bateta champ (link)

Page 36
Sweet & Sour Pork Tenderloin (link)
West Lake Fish In Vinegar Sauce
Italian Ragu

Page 37
meatloaf
marinade for tofu (veg)(vegan)

Table of Contents for the Vanilla-Forum Cooking Thread

Page 24
pork chops
Hot as fuck chili
The old OP
pancakes with parma ham and asparagus
dry rub for ribs

Page 25
golden syrup pudding
candied bacon (link)

Page 26
turkey meatloaf
Quick and easy schnitzel

Page 27
green salsa (video)
stupidly easy plum crumble

Page 28
lemon biscuits
avocado crème brûlée (link)
crumble experiment
chicken alfredo
chicken and sweetcorn noodle soup

Page 30
Beef en Croûte with Coriander Walnut Filling (link)
Wild Mushroom Risotto (link)
Onions with Currant, Port, and Balsamic Glaze (link)
Asparagus with Parmesan Butter (link)

Page 31
Apricot and chestnut stuffing
Apple and herb stuffing
Any Bird Stuffing
Stuffed mushrooms
vegetarian stew

Page 32
Chicken & Oyster Mushroom Pie with Pear & Seed Stuffing Balls


Mother’s Day Cometh, Dallas!

Has it escaped anyone’s attention that Mother’s Day is next THIS Sunday TOMORROW?

Mom may be around constantly, but Mothers’ Day comes but once a year. Treat her right by taking her out to brunch. Ladies’ choice.

jump for the menus…

Fire Oak Grill

On Sunday, May 8th, we will be hosting our 4th annual Mother’s Day Brunch. The brunch will be from 11:00 p.m. to 3:00 p.m. At $40 per person, this brunch will provide you with an array of tastes that will pleasantly surprise your palette and keep all of your loved ones happy at the table. (children’s menus available)

Here are the delicious plates you can begin looking forward to:

1st Course
Shrimp Cocktail
Smoked Salmon with Traditional Garnish
Bagel with Herbed Boursin Cheese with Fresh Fruit

2nd Course
Fire Oak Salad
Caesar
Spinach Salad with Fresh Strawberries, Queso Fresco, & Bacon Sherry Vinaigrette

3rd Course
Roasted Leg of Lamb Benedict with Minted Hollandaise
Pan Seared Trout with Fresh Spinach Frittata & Crispy Onions
Chargrilled Beef Tenderloin with Poached Eggs, Grilled Asparagus & Chili Hollandaise

4th Course
Strawberry Shortcake
Chocolate Caramel Tart

Crème Brûlée
_____________________

Stephan Pyles
CELEBRATE SPRING WITH MOTHER’S DAY BRUNCH AT STEPHAN PYLES

Restaurant Open for Brunch on Sunday, May 8
Celebrate Spring this year with special Mother’s Day brunch at Stephan Pyles. Chef Stephan Pyles has created a special three-course brunch menu with options especially for adults and children 12 and under.

Guests can choose from starters including Cinnamon Sticky Buns and Freshly Baked Breads, Chilled Shrimp and Jicama Soup, Peeky-Toe Crab Louis with Hearts of Palm to the heartier Seared Sea Scallops with Sous Vide Farm Egg and Apricot Atole or a variety of salads, including the Stephan’s Original Southwestern Caesar.

Entrées include Banana-Coconut Waffles with Pecan-Rum Butter and Smoked Duck Bacon, and Cast-Iron Chicken Fried Venison Steak with Shallot-Sage Mashers and Chorizo Cream Gravy. Also available is Roast Texas Pheasant with Homestead Vanilla Grits and a number of egg dishes such as “Nuevo Huevos Rancheros”.

Decadent desserts such as Flourless Xoxopili Cake and Almond Milk Flan will share the bill with lighter sweets such as Tropical Fruit Sorbets with Cava.

There will also be a children’s menu available including favorites such as Fried Chicken with Mac & Cheese, “Plain Old” French Toast, Cheese Pizza and Warm Devil’s Food Sundae.

Stephan Pyles Mother’s Day Brunch
Sunday, May 8, 11 a.m. – 3 p.m.
3-course adult menu with choices: $50 per person, plus tax and gratuity.
3-course children’s menu with choices: $20 per child (12 and under), plus tax and gratuity.
The restaurant will offer $5 signature Blood Marys and $8 Mimosas on Mother’s Day.
*The restaurant will be closed for dinner on Sunday, May 8.

Reservations are recommended – 214-580-7000.
_______________________________________

Eden
Mother’s Day at Eden, May 8, 2011
11:30 am to 10:30 pm
Two glasses of wine free with all meals served to those over 21!
(or BYOB if you prefer)

This Mother’s Day Buffet Menu is being served in addition to our regular Brunch Menu items of :
Eggs Benedict
Eggs Sardou
Eggs Oscar
If you can think of it, and we have it,
you can put it in your Omelets

Carving Station : Roast Prime Ribb of Beef (MR)
With Creamy Horseradish and Au jus
Smoked Pit Ham with Bourbon Glaze

Soup : Roasted Corn Chowder

Salads : Pasta Prima Vera with Basil
Tossed Baby Greens with Artichoke Dressing
Marinated Mushroom Salad
Roasted Vegetable Salad with Feta
Cucumber and Tomato Vinaigrette
Carrot Raisin Salad
Other Salads of the Chef’s Choice

Trays of : Assorted Breads and Muffins
Imported Cheeses and Fruits
Crudités and Dip
Sliced Fresh fruits and Berries
Poached Salmon Medallions with Basil

Hot Food : Assorted Steamed Vegetables in Season
Rice Pilaf
Roasted Hen in Plum Sauce
Shrimp Creole

Desserts : Assorted Desserts and Chocolates
Of the Chef’s Choice

$30.00 per adult For Reservations please call : 972-267-3336
$15.00 for children Address : 4416 West Lovers Lane, Dallas, Tx 75209

__________________________________________
Allen Brothers Steaks

MOTHER’S DAY BREAKFAST IN BED
Allen Brothers Steak Offers Easy, Elegant (and Fool-Proof) Dishes

Wake at 6am get kids dressed, fed and ready for school by 7:15am out the door by 8am in the office by 9am. Sound exhausting? Welcome to the life of a working mom. This Mother’s Day, forgo the traditional chocolates-and-flowers routine and surprise her with a unique gift she rarely sees: breakfast in bed.

Allen Brothers Steaks – the country’s leading purveyor of USDA Prime meat since 1893 – makes cooking the perfect breakfast-in-bed menu easy with its tender, juicy and flavorful meats, ready-to-eat side dishes and prepared desserts delivered right to your door, bringing an element of convenience and quality to the table.

Some of the most popular Mother’s Day breakfast-in-bed options include:

Wagyu Corned Beef Hash. Make Mother’s Day an epicurean delight with Allen Brothers’ Wagyu Corned Beef Hash. Extraordinary made with hand-chopped Wagyu brisket, this flavorful beef is mixed with tasty potatoes, onions and more. Prepare hash in a large skillet on your stovetop, cook eggs to your mom’s preference, scoop out with a spatula and serve. One 14oz package serves 1-2 $74.95.

Sirloin Strip Slices. Classic steak and eggs has never been easier. These slices are cut from the ends of Allen Brothers’ Prime strip loins and are the ultimate in convenience for an indulgent breakfast. Leftovers? The slices make delicious steak sandwiches. Each individually wrapped portion contains two 2-4 oz slices $49.95.

Petite Breakfast Steak Sampler. Great for the red-meat-loving mama, Allen Brothers’ Petite Breakfast Steak Sampler includes two 4oz USDA Prime Filets Mignon, two 6oz USDA Prime Sirloin Strips and two 8oz USDA Prime Ribeyes. Take traditional breakfast dishes to the next level with Prime cuts – the highest grade beef available – and create a gourmet version of family favorites like steak-and-eggs. Sampler includes six total steaks $89.95.

White Chocolate Heart Cake. End Mother’s Day on her sweet side with this mouth-watering dessert – no baking required! This beautiful moist vanilla cake is layered with fluffy white chocolate mousse and covered in white chocolate shavings. Serves 6-8 $29.95.

Warwick Melrose
Let mom enjoy someone else’s cooking for change – and we promise she will approve! The Landmark Restaurant inside Warwick Melrose Hotel has a brunch spread to make her feel like a queen! Enjoy Tomato, Basil, & Fresh Mozzarella Salad, Pan Seared Salmon with Citrus Couscous & Pesto Butter Sauce, Roast Baron of Beef with Creamy Horseradish, and assorted desserts, to name a few. There are also children’s selections to keep the little ones happy!

Seating is from 11 a.m. to 3 p.m. on May 8. Adults are $55 per person, children 5 – 12 years are $24 and children under 5 are free. Tax and gratuity are not included. For reservations call 214.224.3152 or go online at www.landmarkrestodallas.com

And for every brunch served, the Warwick Melrose Dallas Hotel will donate $1 to the North Texas Food Bank.

Assorted Breads, Muffins & Breakfast Pastries
Cashew-Herb Chicken Salad Fruit & Cheese Display
Mixed Greens with Balsamic, Ranch & Bleu Cheese Dressing
Grilled Vegetable Crudite Caesar Salad with White Anchovy Dressing & Garlic Croutons
Balsamic Asparagus with Cipollini Onions Tomato, Basil, & Fresh Mozzarella Salad
Smoked Salmon with Traditional Garnishes Artichoke, Red Onion, Fennel & Fresh Dill Salad

Seafood Station
Chilled Cocktail Shrimp Assorted Sushi & California Rolls

Hot Items
Chicken Milanesa with Fennel & Tomato Pan Seared Salmon with Citrus Couscous & Pesto Butter Sauce Mint Glazed Lamb T-Bones with White Bean Ragut Roasted-Garlic Mashed Potatoes Fresh Green Beans with Caramelized Onions Steamed Vegetables
Broccoli Cheese Casserole Spring Medley Wild Rice Eggs Benedict Sausage & Applewood Smoked Bacon

Action Stations
Roast Fresh Pork Steamship with Pineapple-Orange Chutney Roast Baron of Beef with Creamy Horseradish Made to order Omelet & Waffle Griddle
Children Selections
Fried Chicken Fingers, Macaroni and Cheese Spaghetti & Meatballs Peanut Butter & Jelly Assorted Cookies & Brownies

Desserts
Chocolate Covered Strawberries Red Velvet Cake, Raspberry Cheese Cake, Buttermilk Pie Fruit & Berry Tart, Apple Tart Key Lime Pie White Chocolate Bread Pudding

Seating From: 11am to 3pm. May 8, 2011 Adults: $55 per person, Children 5yrs – 12 yrs $24, Children under 5 yrs free Tax & Gratuity are Not Included. For Reservations call: 214.224.3152 Or online at www.landmarkrestodallas.com
____________________________________

Bailey’s Prime Plus
CELEBRATE MOM OVER A MEMORABLE MEAL AT BAILEY’S PRIME PLUS

Dallas, Texas (April 18, 2011) – Make this Mother’s Day a memorable one by treating mom to an elegant four-course menu on Sunday, May 8 from 11 a.m. to 8 p.m. priced at $39.95 per person. A special menu for children 12 and under is available for $10. Family-friendly Mother’s Day activities include face painting and balloon art with a clown. Regular menu is available. Reservations are recommended.
Mother’s Day Menu
First Course:

“That Salad”, The Slice Salad, and Caesar Salad

Texas Diane Filet, a 7oz beef filet with Texas Diane sauce served on Yukon gold whipped potatoes and steamed asparagus Pan Roasted Salmon served on basmati rice pilaf and green bean compote with a mustard essence and Herb Broiled Chicken Breast served on Yukon gold whipped potatoes and honey thyme glazed carrots with a pan au jus

New York Cheesecake served with raspberry and vanilla sauces and fresh berries Seasonal Fresh Berries and Chocolate Mousse Cake served with chocolate sauce, vanilla ice cream and strawberries

Macaroni and Cheese Grilled Chicken with Fries or Mashed Potatoes Beef Tips and Mashed Potatoes and Spaghetti

Dallas – The Shops at Park Lane – 214-750-8100

Fairview/Allen – The Village at Fairview – 972-363-2200

Fort Worth – West 7th – 817-870-1120

For additional information visit www.baileysprimeplus.com
___________________________________

The Grape
The Grape Restaurant celebrates Mother’s Day (May 8) with a special Sunday brunch 10:30am-2pm. Executive Chef/Owner Brian C. Luscher will feature the weekly a la carte brunch menu in addition to some favorites for Mom’s special day including items for kids.

The Grape is located at 2808 Greenville Avenue. Reservations are recommended for this event, 214-828-1981 or visit the website at www.thegraperestaurant.com Complimentary valet parking always provided.
__________________________________

MOTHER’S DAY WEEKEND AT BLUE MESA GRILL
The famous Sunday brunch on May 8 will be an all day buffet with extended hours from 8:00am-8:00pm (all locations).

A special Saturday brunch on May 7 will be offered at 3 Blue Mesa locations from 10:00am-3:00pm (Dallas/Northwest Hwy, Plano and Southlake).

The buffets include a huge variety of items, many which are featured in made-to-order chef stations. Price includes champagne, Mimosas, coffee, tea or soft drinks.

Menu
Rainbow Chips, Fire Roasted Salsa, fresh made Guacamole
Enchiladas including Chicken-Mushroom with Chipotle Cream and Blue Corn Cheese
Grilled Chicken & Steak Fajitas
Adobe Pie® stuffed with Chicken, Cheese and Roasted Peppers
Carving Station – Glazed Ham / Roast BBQ Ranchera Brisket / Roast Turkey
Taco Bar – Tomatillo Chicken, Almond Shredded Pork, Carnitas and more – with homemade tortillas
Grilled Fish – Red Chile Salmon
Omelet Bar – large assortment of fillings
Salads – Southwestern Caesar, Spinach, Pasta Salad and others
Belgian Waffles with Fresh Fruit
Huevos Rancheros, Eggs Benedict, Migas, Grilled Sausage
Desserts – Homemade Chocolate Chip-Pecan Cookies, Assorted Flans, Churros, Fruit Cobbler, Guajillo Apple Pandowdy
Agua Fresca, Juices, Coffee & Tea

Mother’s Day weekend buffet hours:

Saturday, May 7 – 10am-3pm at these 3 locations only:
Lincoln Park, 7700 W. Northwest Hwy. at Central Expwy., Dallas (214) 378-8686
Granite Park, 8200 Dallas Parkway at Hwy. 121, Plano, TX 75024 (214) 387-4407
Southlake Town Square E., 1586 E. Southlake Blvd., Southlake (817) 416-0055

Sunday, May 8 – 8:00am-8:00pm at all 5 locations:
Lincoln Park, 7700 W. Northwest Hwy. at Central Expwy., Dallas (214) 378-8686
Village on the Parkway, 5100 Beltline at the Tollway, Addison (972) 934-0165
Granite Park, 8200 Dallas Parkway at Hwy. 121, Plano, TX 75024 (214) 387-4407
University Park Village, 1600 S. University Dr., Fort Worth (817) 332-MESA
Southlake Town Square E., 1586 E. Southlake Blvd., Southlake (817) 416-0055

Price: Buffet is $17.95 per person (includes champagne, Mimosas, coffee, tea or soft drinks). Children 6-10 years are $6.95, and children 5 and under are free.

Limited reservations available. Please call the location you are interested in to inquire.

For more information please visit www.bluemesagrill.com
_______________________________________

Texas de Brazil
OPEN AT 11:00 AM ON MOTHER’S DAY SUNDAY

Seasonal Brazilian Mimosas & More

Texas de Brazil’s seventeen domestic locations will open at 11:00 AM on Mother’s Day and are the perfect setting for a family Mother’s Day celebration. Families can enjoy traditional cuts of lamb, along with beef, pork, chicken and Brazilian sausage for which Texas de Brazil is famous, carved tableside in true Brazilian Churrascaria fashion.

Diners can complete their Brazilian Steakhouse experience with items from the bountiful 50-60 item salad bar, a decadent dessert, after dinner drink, steaming espresso or hand-rolled cigar.

Also special for Mother’s Day Sunday are refreshing Brazilian Mimosas, a frozen cocktail made with house Champagne, blended with a choice of fruit purée and a touch of orange juice. Mango, papaya, wild berry, strawberry, pomegranate, passion fruit, and guava flavors are available. Prices vary by location.

Sunday, May 8, all domestic locations open at 11:00 AM

Prices vary by location, call local Texas de Brazil for more information.
Drinks, dessert, alcoholic beverages, tax and gratuity are additional.

Mother’s Day Champagne Brunch at Nana

Give mom what she really wants this year – an unforgettable dining experience at Nana at the Hilton Anatole. On Sunday, May 8th from 11:00 a.m. to 2:00 p.m., treat her to an elegant four-course brunch menu with such options as Mushroom Bisque, Seared Sea Scallops, and Spiced Chocolate Ganache as she indulges in stunning restaurant décor and Dallas skyline view. Nana’s famous “Mother’s Day Champagne Brunch” is priced at $79 per person including bottomless mimosas or champagne. A three-course menu for children under 12 is also available for $24. With top-rated service, internationally-acclaimed cuisine and impeccable views from the 27th floor, Nana provides only the best for Mother’s Day. Reservations are highly recommended by calling 214.761.7470 or visit www.nanarestaurant.com for complete details.

The legendary Hilton Anatole is offering Mother’s Day room specials starting at $79 for reservations on either Saturday, May 7 or Sunday, May 8. Mom will be thrilled with the Hilton Serenity Bed and luxury linen that she will not have to make in the morning and the Crabtree & Evelyn La Source bath amenities. Room rate specials are only available with dinner or brunch purchase and can be made by calling Nana at 214.761.7470.
_______________________________________________
Chamberlain’s Fish Market Grill

Mother’s Day Brunch
Sunday, May 8, 2011
10:30am – 2:30pm

Specialty Drinks
Mother’s Day StrawPeari- Tini $8.95
Pearl Vodka infused with Fresh Strawberries and Fresh Pears with Strawberry Liqueur and Pear Nectar.

Mimosa Royal $8.95
Kenwood Brut Sparkling Wine, Fresh Orange Juice, and Raspberry Liqueur
Mother’s Day Mocktail (non-alcoholic) $3.95
Fresh blended Strawberries, Mango Puree, Orange Juice a hint of Lemon topped with Ginger Ale

Lobster, Shrimp and Crab Bisque

Crunchy California Roll
Ginger Asian Slaw

Caesar Salad
With Roasted Tomato Basil Bruschetta

Spring Vegetable Salad
With Candied Walnuts, Goat Cheese & Raspberry Vinaigrette

Chilled Shrimp over Butter Lettuce
With Grape Tomatoes & Louis Dressing

A Choice of Entrées
All entrees are served with Yukon Gold Potatoes and Roasted Asparagus

Portabello Beef Wellington
Port Wine Sauce

Baked Rainbow Trout with Shrimp Stuffing
With Lemon Basil Sauce

Rosemary Pecan Chicken
Honey, Truffle and Dijon Sauce

Broiled Texas Flounder
Crabmeat, Shrimp, Lemon and Basil

Oak Planked King Salmon
Honey Balsamic Glaze

A Choice of Desserts
New York Style Cheesecake
Topped with a Warm Apple Amaretto Sauce

Warm Chocolate Gateau
A Soft Centered Chocolate Cake
With Raspberry Sauce and Vanilla Bean Ice Cream

Chamberlain’s Homemade Carrot Cake
With Vanilla Sauce

Meyer Lemon Pie
With fresh berries and Raspberry Sauce

$38.00 per person plus tax and gratuity
$17.50 for children under 12 years of age

Chamberlain’s Fish Market Grill
4525 Beltline Road

Please call 972-503-3474 to make reservations
_________________________________

Specialty Drinks
Mother’s Day-Tini $8.95
Sobieski Vodka, Strawberry Puree, Peach Schnapps,
And a splash of Pineapple Juice.

Mother’s Day Pear Bellini $8.95
Kenwood Brut Sparkling Wine, Pear Puree and Pear Schnapps

Mother’s Day Mocktail (non-alcoholic) $3.95
Fresh blended Strawberries, Mango Puree, Orange Juice
And a hint of Lemon topped with Ginger Ale

Choice of Starters
Sweet Corn, Shrimp and Crabmeat Bisque
With Basil

Pecan Wood Smoked Salmon, Baby Iceburg Wedge
Peppercorn Dill Dressing

Caesar Salad with Crab and Tortilla Stuffed Shrimp
Roasted Sweet Pepper Dressing and Queso Fresco

Bocconcinni Mozzerella and Roasted Baby Tomatoes
Basil Oil and Balsamic Syrup

Choice of Entrées
Traditional Slow Roasted Prime Rib
With Horseradish Cream and House Made Au jus

Petite Filet Mignon
Texas Blue Cheese, Applewood Bacon and Port Wine Sauce

Texas Flounder
Stuffed with Spinach, Marscapone and Artichokes

Steelhead Trout
Parmesan Omelet Crust and Sherry Lobster Sauce

Hand Cut Pasta and Roasted Chicken
Grilled Artichokes, Fresh Herbs, Truffle Cream

Entrées are served with
Skin-On Yukon Mashed Potatoes and Roasted Asparagus

Choice of Desserts
Lavender Crème Brûlée

Strawberry Cheesecake with Minted Strawberry Compote

Warm Double Chocolate Cake with Chocolate Sauce

Walnut and Toffee Chocolate Tart with Salted Caramel Sauce

$38.00 per person plus tax and gratuity
$17.50 for children under 12 years of age

Chamberlain’s Steak and Chop House
5330 Belt Line Road

Dallas, TX 75254
Please call for reservations

Del Frisco’s
Treat Mom to a Special Mother’s Day Brunch at Del Frisco’s
Iconic Dallas Steak House Adds Culinary Flair to Traditional Brunch

This Mother’s Day, head to Del Frisco’s Double Eagle Steak House for a memorable Sunday brunch with friends and family. In honor of all of the wonderful moms in our lives, Chef David Holben and his culinary team have created a special Mother’s Day menu that is available only on Sunday, May 8. The menu is filled with a savory selection of brunch dishes that reflect the landmark steakhouse’s commitment to impeccable, chef-driven cuisine. The three-course menu includes a choice of starter, entrée and a dessert for $43.95.

Guests will begin their brunch experience with a tempting array of starters such as piping hot Chicken Gumbo, Smoked Salmon Crostini, or a Spring Salad with Blue Cheese Vinaigrette. The selection of entrées features prime beef, fresh seafood and steakhouse twists on classic brunch faire. Entrées include Slow-Roasted Prime Rib, Filet Mignon Benedict and Lobster and Tasso Ham Omelets, amongst others. All entrees are served with Chateau Potatoes and Honey Glazed Carrots. Guests can finish their brunch with a choice of house made desserts, including the world-famous Lemon Doberge Cake.

The Mother’s Day Brunch menu also features a la carte King and Queen Cut Prime Rib. Children will be treated to a choice of Mac & Cheese, Chicken Fingers or Beef Tips with Angel Hair Pasta, each served with Honey Glazed Carrots, a Fruit Cup and a choice of dessert.

Sunday, May 8, 11 a.m. until 4 p.m.

Three-course meal with starter, entrée and dessert is $43.95. A la carte 12 oz. and 16oz prime rib is $32 and $38, respectively. The Children’s menu is $14.95.
Prices do not include tax and gratuity.

Del Frisco’s Double Eagle Steak House
5251 Spring Valley Road
Dallas, Texas 75254

For reservations, please call (972) 490-9000.
________________________________

We will serve Mother’s Day Brunch from 11 until 2 at our new restaurant, BISTRO Watel’s (in the former York St space, near Lakewood at Live Oak and Skillman, 6047 Lewis Street.
Reservations are required at 214 720 0323 or by email: [email protected]
We will offer our full menu plus egg dishes at the special price of
3 courses for $29, or
4 courses for $34
Menu at www.watels.com
Please note PARKING:
The Texaco auto repair just next door allows us use of parking lot when they are closed.
Also, we are part of the shopping center behind us, so any of those spots are good as well.
________________________________

Enjoy Brunch at NOSH
10:30 – 3:30
3 Courses with a Variety of Choices $49
Menu
Easter Brunch

garlic spinach, tarragon cream & sherry vinegar
Kobe Meatballs

béarnaise sauce
Potato Latke

beet cured salmon, crème fraiche & sturgeon caviar
Gilled Heart of Romaine

jonah crab, blistered tomatoes & creamy roasted shallot dressing
Slice of Baby Ice

creamy blue, apple wood bacon, tomatoes & candied pecans
Cool Gazpacho

avocado, tomato & marcona almonds

tomato, spanish chorizo & fontina cheese
Mac and Cheese

ham & cheddar gratinee
Seared Diver Scallops

creamy pearl cous cous & blistered tomatoes
Flounder Milanese

Spanish chorizo, white corn & marble potatoes
Maple Grilled Quail

hearts of palm, fava beans & baby arugula
Baised Pork Shoulder

white corn succotash, pan fried egg & country gravy
Beef Short Rib Hash

soft poached egg, peppers, & smoked paprika aioli
Beef Tenderloin Benedict

soft poached eggs, melted onions, bacon & béarnaise

Banana Croissant Bread Pudding

roasted banana ice cream & rum caramel
Apple Tarte Tatin

Tahitian vanilla bean ice cream
Warm Chocolate Souffle Cake

CALL FOR RESERVATIONS 214.528.9400

__________________________________________
Central 214
CENTRAL 214 ANNOUNCES MOTHER’S DAY BRUNCH

Treat Mom to a special Mother’s Day Brunch at Central 214. Chef Blythe Beck’s menu features a variety of favorites for the whole family, ranging from smoked brisket, beef tenderloin and herb roasted chicken to a custom omelet station. Indulge in pink chocolate mousse, strawberry cheesecake and housemade chocolate truffles. Price is $52.00 per person or $23.00 for children, complimentary for children 5 and under. Price includes fresh squeezed juices, coffee, tea and sodas.
Bottomless Mimosas or Bloody Marys are just $15.00 per person.
For your reservation, please call 214.443.9339.

MENU FEATURES
Smoked Brisket
Braised Pork Loin
Whole Beef Tenderloin
Herb Roasted Chicken
Butter Whipped Mashed Potatoes
Broccoli Cheese Casserole
Mixed Green Salad with Green Goddess Dressing
Homemade Corn Bread
Chorizo and Egg Hash
Scrambled Eggs
Omelet Station
Applewood Smoked Bacon
French Toast
Pink Chocolate Mousse
Strawberry Cheesecake
Chocolate Truffles

Fresh Squeezed Juices, Coffee, Iced Tea, and Soda included

Mother’s Day – May 8, 2011
11:00am – 3:00pm

5680 North Central Expy. at Mockingbird Lane Dallas, TX 75206
_________________________________________________
Meddlesome Moth
Meddlesome Moth Mother’s Day Brunch – Sunday, May 8th – 11 a.m. to 3 p.m.

Standard brunch menu and prices, with several special selections from the kitchen as well as specialty brunch cocktails.

The Moth will feature their full Sunday Brunch menu for Mother’s Day, with several special dishes and cocktails available for this holiday. A delightful Dungeness Crab Benedict will be one specially created selection for this Mother’s Day Brunch. They will also be featuring their Mother and Child Reunion selection(a fried chicken breast tenderloin, peppered grits with poached eggs and jalapeno gravy) and Neuske’s “Badass” Bacon Waffles as well. The Moth will also have $3 mimosas for guests to enjoy, along with pitchers of homemade sangria and a selection of specialty Mother’s Day cocktails from the bar. Reservations can be made online at www.mothinthe.net or by calling 214-628-7900.

__________________________________________
Five Sixty by Wolfgang Puck
CELEBRATE MOM WITH A SPECIAL BRUNCH HIGH IN THE SKY

Five Sixty by Wolfgang Puck will be opening its doors on Mother’s Day to celebrate and honor family matriarchs. On Sunday, May 8th, the iconic restaurant in the sky will be serving a special prix fixe menu from 11:30 a.m. – 4:30 p.m.

Five Sixty’s Executive Chef, Pat Robertson, has designed a three-course meal offered at $49 per person, $19 for children under 12, consisting of traditionally inspired brunch items with Wolfgang’s signature, modern Asian flair.

The menu will offer an alluring array of both breakfast bites and scrumptious lunch fare and will feature items such as Heirloom Tomato Salad with Avocado, Cucumber, and White Soy Vinaigrette “Bacon and Eggs” Seared Diver Scallops with Crispy Bacon Confit and Fried Quail Eggs “Five Sixty Benedict” Grilled Beef Tenderloin with Soft Poached Egg, Yuzu-Wasabi Hollandaise, and Mala Sweet Potato Hash Crispy Shrimp and Lobster Springrolls with Ten Spice-Honey Dipping Sauce and Steamed Wild King Salmon “Hong Kong Style” with Bok Choy, Ginger and Soy. Dessert options will include inspired sweet treats like Lemon Cheesecake Crumble Pie with Sautéed Red Berries and Chocolate Trio featuring Fudge Cake with Chocolate Filling, Chocolate Malted Ice Cream, and 10 Year Chocolate Sauce.

Five Sixty’s scenic Mother’s Day brunch, complete with fabulous food and unforgettable views, promises to be a memory-making occasion!

May 8th, 2011
11:30am-4:30 pm

Five Sixty by Wolfgang Puck
Reunion Tower
300 Reunion Boulevard
214.741.5560
www.wolfgangpuck.com
____________________________________________________________
Nick & Sam’s
NICK & SAM’S MOTHER’S DAY BRUNCH
May 8th 2011 10:30am – 2:30 pm $65 adults/ $25 children 12& under

BREAKFAST SELECTIONS
Assorted Breakfast Breads Banana Bread, Coffee Crumb Cake, Croissants, Muffins & Sticky Buns

Omelet Station Honey Smoked Ham, Italian Sausage, Smoked Bacon, Smoked Salmon, Cheddar Cheese, Pepperjack Cheese, Mozzarella Cheese. Asparagus, Bell Peppers, Onions, Mushrooms, Whole Eggs & Egg Whites

Pancake Station Chocolate Chips, Blueberries, Strawberries, Caramelized Bananas, Applesauce, Fresh Fruit, Pecans, Macadamias, Peanut Butter, M&M’s & Nutella
Crab Cake Benedict with Lobster Hollandaise Belgian Waffles with Strawberry Sauce & Vanilla Whipped Cream Vanilla French Toast with Warm Maple Syrup & Caramelized Bananas Scrambled Eggs with Smoked Salmon & Chives Chillaquillas with Fried Eggs & Ranchero Sauce Caramelized Onion, Gruyere Cheese & Asparagus Quiche Applewood Smoked Bacon & Pork Sausage Links Breakfast Potatoes

CARVING STATION
Roasted Beef Tenderloin with Horseradish Sour Cream & Cabernet Sauce Cajun Fried Turkey Breast with Natural Gravy

SALAD BAR & COLD BAR
Field Greens with Assorted Dressings Caesar Salad Tomato & Fresh Mozzarella with Basil Pesto Five Bean & Farro Salad Asian Chicken with Sesame Dressing Crisp Fried Goat Cheese Jumbo Shrimp Cocktail & Alaskan Crab Claws with Tartar & Cocktail Sauce Fruit Salad with Saffron Simple Syrup Miniature Bagels & Lox

HOT BUFFET
Tandoori Style Lamb Chops with Cilantro Pesto Grilled Chicken Breast with Lemon, Thyme, Artichokes & Garlic Teriyaki Glazed Salmon Crab & Lobster Stuffed Lemon Sole with Lemon Butter ‘Kung Pao’ Pork Loin Cheese Tortellini with Roasted Garlic, Sweet Peas & Alfredo Sauce Baked Ziti with Homemade Meatballs, Mozzarella & Parmesan Creamed Corn Garlic Mashed Potatoes Sautéed Haricot Vert with Mushrooms & Tomatoes Maple Glazed Carrots & Peas

KIDS STATION
Chicken Fritters with BBQ Sauce Grilled Cheese Mozzarella Sticks with Pepperoni Sauce Three Cheese Ravioli with Tomato Basil Sauce Macaroni & Cheese

DESSERT STATION
White Chocolate & Blueberry Bread Pudding Old Fashioned Banana Pudding Assortment of Chocolate Cakes Pecan Caramel Pies Assortment of Miniature Pastries & Cheesecakes Cupcakes Chocolate Cream Pie Pumpkin Pie
_______________________________________________________________
Asador
TREAT MOM TO A BOUNTIFUL BRUNCH BUFFET AT ASADOR
THIS MOTHER’S DAY

Asador welcomes the whole family to celebrate Mother’s Day with an extensive brunch buffet on Sunday, May 8 prepared by Restaurant Chef David Trubenbach. The buffet will be offered from 10:30 a.m. to 3 p.m. at $40 per person, which includes a complimentary wine bar and $18 for children ages three to nine.

Guests will enjoy a made-to-order omelet station, waffle station, carving station, composed salads, house-made soups and a delicious dessert station. The restaurant specializes in local, seasonal ingredients – offering families an ideal opportunity to treat mom to the best local fare this Mother’s Day.

Reservations are recommended and can be made by visiting www.opentable.com or calling the restaurant at 214-267-4815.

Asador
Renaissance Dallas Hotel
2222 Stemmons Freeway
Dallas, TX 75207
____________________________________________________________________________________
RISTORANTE NICOLA CELEBRATES MOTHER’S DAY WITH ITALIAN FLAIR

Holiday Brunch Menu Includes Delicacies Such as Torta Salata and Frittelle Ricotta Pancakes

While breakfast in bed is a nice touch, soggy eggs and burnt toast can really disappoint. This year, treat mom to a memorable brunch on the town for her big day. Ristorante Nicola’s Executive Chef Luigi Iannuario has created a special Mother’s Day brunch menu filled with dishes sure to please the palate of any parent. This menu will be available from 10:30 a.m. to 4 p.m. on Sunday, May 8 (Mother’s Day). The restaurant’s most treasured items from its daily menu of house-made pastas and other items will also be available during this time and a full menu will be served until 9 p.m. Ristorante Nicola is located at 8111 Preston Road in Dallas and reservations can be made by calling (214) 379-1111 or visiting www.nicoladallas.com .

Menu samplings for the Mother’s Day Brunch begin with a signature Caprese Salad ($9) with fresh mozzarella, sliced tomato, olive oil and basil. Or try Italian twists on traditional breakfast foods such as the Uova Al Forno ($15), baked eggs, Italian bacon and spicy tomato sauce served with breakfast potatoes or Torta Salata ($14), asparagus, spinach and broccoli quiche with arugula salad, breakfast potatoes and fruit. Moms with a sweet tooth will savor the Frittelle Ricotta Pancakes ($12) made with an Italian fritter topped with blueberry compote and maple syrup. Other offerings include Crespelle ($12), Italian crepes stuffed with prosciutto cotto, mushrooms, ricotta, spinach and béchamel sauce, or Uova E Salmone ($16), two poached eggs served over smoked salmon and focaccia with Parmigiano-Reggiano sauce, Italian rope sausage and skillet potatoes. Beverages including the Pomellini, Italian Prosecco with fresh grapefruit juice and a cube of sugar Nicola Spritzer, Italian Prosecco Aperol soda with a sugar rim and Bellini Nicola, Italian Prosecco with white peach nectar will also be available for $7 per glass.
______________________________
Mi Piaci
Mother’s Day Sunday Brunch Menu 10am-3pm

Antipasti Selections
Insalata Tricolore
Assorted greens with house made pancetta, gorgonzola cheese pine nuts, extra olive oil and balsamic vinegar
Insalata di Cesare
Heart of Romaine salad with classic Caesar dressing, garlic croutons and spiced pumpkin seeds
Caprese Classica
Imported Bufala mozzarella with sweet ripened tomatoes and basil pesto
Smoked Salmon
With traditional garnishments
Affettati Misti
Assorted house cured meats, cheeses, olives, and dried fruit
Verdure Griglia
Grilled seasonal vegetables

Zuppa
Selection of house made soups

Entrée Selections
Omelet Station
Mashed Potato Bar
Selection of Pastas
Salmon Florentina
Meat Carving Station
Roasted Prime Rib, Whole roasted leg of lamb, Spiral Ham, and house smoked turkey breasts

Dolce Platters
Tiramisu, Torta di Limone, and Torta di Cioccolata
_____________________________________________________
Lavendou Bostro Provencal
MOTHER’S DAY BRUNCH IS A FRENCH CLASSIC AT LAVENDOU BISTRO PROVENÇAL
Lavendou Bistro Provençal will provide guests with a wonderful Mother’s Day Brunch full of classic French recipes on Sunday, May 8.

Chef Owner Pascal Cayet and Executive Chef François Soyez will serve the following menu on Sunday, May 8, from 11 a.m. to 3 p.m.

First Course
Vichyssoise—Traditional Cold Leek and Potato Soup
ou
Flamiche aux Poireaux—Leek, Onion and Bacon Tart
ou
La Salade des Pyrénées—Baby Arugula, Mesclun, and Frisée Salad, White Wine Poached Pear, Roquefort Cheese, Candied Pecans and Balsamic Vinaigrette
ou
Strudel aux Fruits de Mer Nantua—Shrimp, Scallops, Mussels and Mushrooms in a Strudel Pastry with a Lobster Cream Sauce

Main Course
Oeufs Poché Oscar-Poached Eggs on an English Muffin with Crab Meat, Asparagus and Hollandaise Sauce
ou
Filet de Saumon Dijonnaise-Filet of Salmon with Mustard Cream Sauce
ou
Steak Grillé au Poivre Vert de Madagascar-Grilled Beef Tenderloin with Green Peppercorn Sauce,
Gratin Dauphinois and French Green Beans
ou
Poitrine de Volaille Fleur des Alpes-Breast of Chicken with Mushroom, Pearl Onions and Cabernet Sauce, Linguini

Bavarois aux Framboise-Raspberry Mousse Cake
ou
Marquise au Chocolat-Chocolate Fondant with Sauce Anglaise au Mocha
ou
Gâteau de Fromage au Citron Vert-Key Lime Cheesecake with Meyer Lemon Coulis
ou
Les Cerises Jubilée-Cherries Jubilee with Vanilla Ice Cream

The Lavendou Mother’s Day Brunch is $34.95 per person. To make plans for brunch on May 8, call 972-248-1911 or email [email protected]
_________________________________________
Victory Tavern City Grille
Sunday, May 8th From 11am – 3pm
Join us on Sunday May 8th from 11am – 3pm for a special Mother’s Day Brunch Menu featuring a selection of Chef Jim’s comfort style menu items, such as Roasted Niman Ranch Pork Loin, Aged Cheddar & Broccoli Frittata, Herb Crusted Salmon with Citrus Sauce, Grand Marnier French Toast, Coconut Creme Pie, and lots more. Don’t forget our great wine list, Spicy Bloody Mary, or craft-made draft beer selection.

The Victory Tavern Easter Brunch is only $25/guest. Bring the whole family – Kids 12 and under eat for half off!

Brunch Buffet Menu
Sunday, May 8th, 2011 10:30 am – 3:00 pm

Cold Station
Baby Arugula, Hearts of Palm & Crab Salad with Citrus Vinaigrette Smoked Salmon with Toast Points & Remoulade Spring Fruit Display Mixed Artisan Lettuces with Feta, English Cucs & Campari Tomatoes Tavern Hummus with Fresh Herb Pita Crisps

Breads & Pastries
Old Fashioned Dinner Rolls Zucchini Currant Bread Mini Cinnamon Rolls Key Lime Tartlets Coconut Cream Tartlets Really Good Brownies

Hot Station
Herb Crusted Bay of Fundy Salmon with Citrus Basil Sauce Slow Roasted Niman Ranch Pork Loin Chicken Primavera with Bowtie Pasta Baked French Toast with Grand Marnier Sauce
Aged Cheddar & Broccoli Frittata with Roasted Tomato Crema Scrambled Eggs with Fresh Chives
Market Vegetables Hash Brown Casserole Buttermilk Mashed Potatoes

Call now for reservations and make it a special day with us!
_________________________________________________________________
Charlie Palmer at the Joule

Reserve your seat at Charlie Palmer at the Joule and treat your mom to either our special Brunch (11am-3pm $55pp) or Dinner (5-9pm $75) 3-course prixe fixe menus. Prices are listed per person and include a sunflower for all mothers. Reservations: 214.261.4600
Mother’s Day Brunch
Sunday May 8, 2011
served 11:00am to 3:00pm
Amuse
LOBSTER CORNDOG

First Course
BIBB SALAD
SHERRY MACERATED STRAWBERRIES / PECORINO
GRILLED WHITE ANCHOVIES
SQUASH / BASIL / GARLIC / TOMATO WATER
HOUSE CURED PROSCIUTTO
GRILLED MELON / WARM POLENTA / FRISÉE
TOMATO SOUP
LUMP CRAB CROQUETTE
MIXED GREEN SALAD
PICKLED RAMPS / SAUTÉED CHANTERELLES / HERB VINAIGRETTE
TOAD IN A HOLE
BRIOCHE / SUNNY SIDE UP EGG / PORK SAUSAGE / BLACK PEPPER EGG CRÈME FRAÎCHE

Main Course
EGGS BENEDICT
GRILLED KUROBUTA PORK LOIN / POACHED EGG / HOLLANDAISE
ROASTED GARLIC AND CELERY ENGLISH MUFFIN
BRAISED LAMB
FAVA BEAN / GNUNDI / OPAL BASIL
GRILLED MACKEREL
FIDDLEHEAD FERN / THYME ROASTED CHERRY TOMATOES / PANCETTA
PAIN PERDU
PAN FRIED CHERRIES / WHIPPED CREAM
FILET MIGNON
FOIE GRAS BUTTER / FIDDLE HEAD FERNS
OMELET
GOUDA / FENNEL CONFIT / ROASTED CIPOLLINI / MIZUNA / REGGIANO

Sides
MORELS
FRESH PEAS / PEARL ONION / ROASTED GARLIC
SAUTÉED FIDDLEHEAD FERNS
PARSLEY / CHERVIL / ROASTED GARLIC
YUKON GOLD
POMME PURÉE
STEAK FRIES
KETCHUP / BÉARNAISE
CREAMY GRITS
PORK BELLY / WILD MUSHROOMS
HOME FRIES
ROASTED PEPPERS / CARAMELIZED ONIONS
BRUSSELS SPROUTS
RISSOLÉ
SCRAMBLED EGGS
FRESH HERBS / BLACK PEPPER / PECORINO CHEESE

Dessert
TOASTED CHERRY PANNA COTTA
TOASTED MERINGUE / MACERATED CHERRIES / OATMEAL CRISP
ROASTED APRICOT WARM CHOCOLATE CAKE
HAZELNUT CRÈME FRAÎCHE / CRISPY TUILE
PIÑA COLADA
PINEAPPLE UPSIDE DOWN CAKE / TOASTED COCONUT CREAM / PINEAPPLE SORBET
RUBEN’S TARTS
DAILY INSPIRATION

Celebrate Mother’s Day at Crú
Join us for a scrumptious Wine Country inspired
Three Course Brunch for only $24.95.
Bring the whole family – kids 12 and under eat for half off.
Enjoy our extensive bottle wine selection and our special wine country cuisine, with an emphasis on incorporating fresh, seasonal ingredients to pair perfectly with wine. Our knowledgable servers are always ready to suggest a wine pairing from our bottle wine or by-the-glass list.

Menu
May 8th, 2011 3 course choice menu for $24.95

STARTERS
Heirloom Tomato Salad micro basil + aged balsamic + hawaiian salt
Wild Arugula & Pear Salad toasted hazelnuts + champagne vinaigrette
Ricotta & Spring Pea Ravioli lemony ricotta filling + fresh English peas
Marinated Lobster Cocktail fresh mango + vanilla-avocado puree
Seared Ahi Tuna fresh asparagus + olive & roasted pepper salad

MAIN
Pan Roasted Halibut creamed corn + peas & carrots
Steak & Eggs niman ranch tender + poached egg + thyme roasted fingerlings
Crú Benedict toasted sourdough + prosciutto + soft poached eggs + hollandaise
Buttermilk Pancakes warm berry compote + maple butter + vanilla honey cream
Grilled Salmon basil scented couscous + roasted asparagus

SWEET
Molten Chocolate Lava Cake fresh macerated berries + whipped vanilla cream
Raspberry Mousse white chocolate chunk + lady fingers
Roasted Peach Cake brown butter cake + port roasted peaches

Reservations available on Sunday from 10am – 3pm
Please call today for best availability
______________________________________________________
Hotel St. Germain

MOTHER’S DAY BRUNCH
Sunday, May 8th

Doesn’t your mother deserve the very best? Celebrate Mother’s Day with a
New Orleans style Brunch at Hotel St Germain. Enjoy your traditional
Brunch favorites in our beautiful main dining room overlooking the
beauty of our walled garden courtyard.
Seatings from 11:00am to 2:00pm
$55 per person
For reservations, please call our Concierge at 214.871.2516.
_____________________________________________________________________
Sullivan’s Steak House

Spoil Mom with a Special Mother’s Day Brunch at Sullivan’s
Special Sunday Menu Combines Signature Classics and Brunch Favorites
Take a moment this Sunday, May 8 to show Moms how much you care by treating them to a special Mother’s Day brunch at Sullivan’s Steakhouse. Executive Chef Jerry Trevino and his culinary team at the popular Dallas Steakhouse have crafted a craveable fixed-price brunch menu for the special holiday. Known for its perfectly-prepared aged steaks and fresh seafood, Sullivan’s has become a destination for special occasion and holiday dining and this Mother’s Day is no exception. The brunch menu features signature Sullivan’s items like Filet Mignon and Roasted Chicken Picatta, but also adds tempting new brunch items with a steakhouse twist, including Steak and Eggs Benedict, Bacon and Cheddar Cheese Frittata and Slow-Roasted Prime Rib.

The $35.95 three-course brunch menu offer guests a choice of a starter, an entrée, one side dish and a selection of Sullivan’s house-made desserts. There are also kid-friendly items on Sullivan’s children’s menu including Chicken Strips, Cheeseburgers and Grilled Cheese, each served with French Fries or homemade chips.

Sunday, May 8
Brunch from 11 a.m. until 3 p.m.
Dinner from 5 p.m. until 9 p.m. off of the regular dinner menu.

$35.95 for adults $10.95 for children.
Prices do not include tax and gratuity.

Sullivan’s Steakhouse
17795 North Dallas Parkway
Dallas, Texas 75287
For reservations, please call (972) 267-9393.

Sullivan’s Steakhouse, owned and operated by the Del Frisco’s Restaurant Group, puts an energetic twist on the traditional American steakhouse. Sullivan’s prides itself on serving the finest aged meats and the freshest seafood, hand-shaken martinis and fine wines, and flavorful side dishes. Sullivan’s Steakhouse is open for dinner Monday through Saturday from 5 to 11 p.m. and on Sundays from 5 to 10 p.m. The bar opens daily at 4:30 p.m. For more information or to make a reservation, please call (972) 267-9393 or visit www.sullivansteakhouse.com
__________________________________________________
Mignon
Mother’s Day menu (listed below)
Sunday, May 8, 2011
10:30 a.m. – 3 p.m.
$39.95 per person
$17.95 per child ten and under
Reservations: 972-943-3372

Mother’s Day
Sunday May 8, 2011
10:30 am – 3:30 pm
$39.95 per person

1st
Please select one of the following
Petit Boston Bibb Salad-Granny Smith Apples, Candied Walnuts, Blue Cheese & Grain Mustard Vinaigrette
Hearts of Romaine Caesar Salad-Brioche Croutons & Shaved Parmesan
Lentil Soup With Ham

2nd
Please select one of the following
Steak & Eggs-Tenderloin Medallions, Poached Eggs & Béarnaise
Jumbo Lump Crab Cake & Eggs Benedict-Potato Hash & Chive Hollandaise
Grilled Atlantic Salmon-Creamed White Corn, Spinach, Bacon & Balsamic Reduction
Prime Steak Frites-Roasted Garlic & Demi Glace
Lamb Shank-Saffron, Forest Mushroom and Spinach Risotto, Lamb au Jus
Pan Crisped Chicken-Fingerling Potatoes, Roasted Onions, Corn & Sweet Sherry au Jus

3rd
Please select one of the following
White Chocolate and Cinnamon Crème Brulée (A Must with Cappuccino!)
Molten Chocolate Cake-Strawberry Ice Cream
White Chocolate & Grand Marnier Bread Pudding-Butter Pecan Ice Cream

Children’s Menu $17.95
Ten and under

1st
Please select one of the following
Petit Boston Bibb Salad-Granny Smith Apples, Candied Walnuts, Blue Cheese & Grain Mustard Vinaigrette
Hearts of Romaine Caesar Salad-Brioche Croutons & Shaved Parmesan

2nd
Please select one of the following
Mac n’ Cheese
Chicken Tenders and French Fries
__________________________________________________________
Highland Park Cafeteria
HIGHLAND PARK CAFETERIA CELEBRATES MOTHER’S DAY WITH SPECIAL MENU AND GIFT
Celebrate Mother’s Day at Highland Park Cafeteria on Sunday, May 8 from 11am-3pm. In addition to the a-la-carte offerings, Highland Park Cafeteria features a special Prime Rib or Carved Ham plate with two vegetables and homemade bread for $10.99, excluding tax and beverage. In keeping with the HPC tradition, all Moms receive a special Mother’s Day corsage. 11-year old piano prodigy William Lord will be “tickling the ivories” and taking requests.
214-324-5000.
_____________________________________________
Bolla in The Stonleigh Hotel
Mother’s Day, May 8, 2011

Chef Stations
Oven Roasted New York Strip . Horseradish Cream . Assorted Rolls
Made-to-Order Omelets . Assorted Meats . Assorted Cheeses . Assorted Vegetables

Fruits & Salads
Stoneleigh House Salad . Assorted Dressings & Toppings
Bolla Caesar Salad . Grilled Ciabatta . Parmesan Cheese . Caesar Dressing
English Cucumber Bouquets . Smoked Tomato Remoulade . Feta . Carrots . Toasted Pine Nuts
Cheese Display . Imported & Domestic Cheese . Toasted Baguettes . Seedless Grapes . Berries
Fruit Display . Mixed Berries
Red Bliss Potato Salad . Whole Grain Mustard . Scallions . Celery . Red Onions
Fruit Salad . Honeydew . Cantaloupe . Pineapple . Watermelon . Coconut . Yogurt
Currant-Raisin Chicken Salad. Caramelized Onions . Pecans . Honey Mayo
Grilled Asparagus. Shaved Prosciutto . Lemon Compote

Breakfast Buffet
Scrambled Eggs
Applewood Smoked Bacon
Country Sausage
Eggs Benedict . Hollandaise . Chives . Canadian Bacon . English Muffin
Breakfast Potatoes . Peppers . Onions . Herbs
Waffles . Berries . Whipped Cream . Maple Syrup

Lunch Buffet
Herb Marinated Chicken Breast . Spinach Sautee . Kalamata Olive . Caper Ragout
Lemon-Parsley Crusted Salmon Filet . Parmesan Risotto . Buttered Carrots . Lemon Butter
Oven-Roasted Pork Tenderloin . Smoked Cheddar Scallop Potatoes . Tomato Demi . Haricot Verts

Seafood Display
Smoked Salmon & Miniature Bagels . Capers . Red Onions . Sour Cream . Boiled Eggs
Boiled Shrimp . Cocktail Sauce . Lemon Wedges

Pastries
Breakfast Pastries & Sugared Croissants . Honey Butter . Cinnamon Butter
Assorted Miniature Desserts
Assorted Cookies & Brownies

For reservations, call 214.871.7111 . Adults $45 . Children $22 . Served 11am-2:30pm
______________________________________________________
Natalie’s
3 Course Pre Fix Mother’s Day Brunch
$24.95 per person
First Course choice of Sour or Salad
Second Course choice of Fish, Lamb, Chicken, Pasta, etc
Third Course Dessert

5940 Royal Lane
Dallas, TX
214-739-0632
_____________________________________
Steel
STEEL Restaurant & Lounge
Happy Mother’s Day!
Sunday, May 8, 2011 Brunch, 11am–3pm

Appetizers
Yum Fruit Salad
a savory, mildly spicy Thai salad of mixed seasonal fruit
Crab & Mango Spring Roll
with a spicy peanut dipping sauce
Thai Spiced Beef Tenderloin Satay
with a spicy peanut dipping sauce
Sea Salt & Chili Pepper Style Calamari
with a trio of chili dipping sauces
Hot & Sour Soup
white tofu, chicken, black mushroom, egg & vegetables in a tangy, spicy broth

Entrees
Son-in-Law Eggs
a sweet-sour-spicy salad with twice cooked eggs
Grilled Scottish Salmon
with vegetables and red curry coconut cream
Cherry Stone Clams and Scallops with Zaru Soba
Japanese noodles with seafood stir fried with Thai basil sauce
Vietnamese “Shaken” Beef
wok sautéed fillet of beef, onion and traditional sauce
Teriyaki Chicken
chicken breast marinated and glazed with sweet and shiny sauce, served with Asian vegetables

Desserts
Chocolate Volcano Cake
with cinnamon ice cream
Brandy Fruit Foster
bananas, pineapple & strawberries sautéed with brandy, cinnamon sauce & vanilla bean ice cream
$28
___________________________________________________
Hibashi Teppan Grill and Sushi Bar
Hibashi is bringing everyone wonderful ways to celebrate Mother’s Day 2011 with special menus from the restaurant’s culinary teams in the kitchen, at the sushi bar and at 14 entertaining teppan grills.

The following special menus will be available at Hibashi on Mother’s Day, Sunday, May 8, from 11 a.m. to 10 p.m.

Mom’s Sushi Celebration
· House signature miso soup
· Wakame ika salad
· Sushi assortment: Super white tuna, Atlantic salmon, Yellowtail tuna, tuna, Atlantic shrimp, red snapper.
· Mother’s Heart Roll (spicy tuna, crab, avocado, tamago)
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea, or glass of house wine
$35 per person

Mom’s Sushi and Sashimi Celebration
· House signature miso soup
· Wakame ika salad
· Sushi: Super white tuna, Atlantic salmon, tuna, Yellowtail tuna.
· Sashimi: Atlantic salmon, Yellowtail tuna, tuna, super white tuna, red snapper.
· Mother’s Heart Roll (spicy tuna, crab, avocado, tamago)
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea, or glass of house wine
$55 per person

Mom’s Teppan Celebration
· House signature Onion Soup and House Salad with ginger dressing
· Stuffed Mushrooms
· Ribeye and Shrimp, or Filet Mignon and Chicken
· Fried Rice or Steamed Rice
· California Rolls or Spicy Tuna Rolls
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea

Mom’s Teppan Triumph
· House signature Onion Soup and House Salad with ginger dressing
· Stuffed Mushrooms
· Lobster, Filet Mignon and Shrimp, or Lobster, Filet Mignon and Scallops
· Fried Rice or Steamed Rice
· California Rolls or Spicy Tuna Rolls
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea, or glass of house wine
$80 per person

Mom’s Center-Table Celebration
· House signature Miso Soup and House Salad with ginger dressing
· Stuffed Avocado
· Tori Teishoku – Breast of chicken, filled with cheese and rice with spicy sauce
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea or green tea
$30 per person

Mom’s Center-Table Filet Celebration
· House signature Miso soup and House Salad with ginger dressing
· Stuffed Avocado
· Dragon Tail – Filet mignon rolled with asparagus, red and green bell pepper, and onion and marinated in soy sauce
· Green Tea Ice Cream or Red Bean Ice Cream
· Soft drink, iced tea, green tea, or glass of house wine
$50 per person

For reservations, contact the restaurant at 972-620-3474 or [email protected]
_______________________________________
i Fratelli
Mother’s Day Buffet
In our family, Mother’s Day was never our usual Sunday, so our Mother’s Day Brunch Buffet is not our usual Sunday Buffet. We are upgrading for Mom with more choices and more to enjoy. Celebrate with half-price bottles of select wine all day!
Join us from 11 am until 3 pm Sunday May 8.
$24.99 per person. Children 11 and under, $9.99.
Contact a manager at 972-501-9700 for details.
__________________________________________
Sevy’s
Join us for our Mother’s Day Brunch from 10 am – 2 pm. Three delicious courses, adults $31.99, children (8 and under) $16.99.
We take reservations for any sized group, make yours today by email at [email protected] or phone (214) 265-7389.

SEVY’S GRILL MOTHER’S DAY MENU

FIRST COURSE
CHOICE OF:
Goat Cheese Crostini – Marinated roma tomatoes with fresh basil and roasted garlic.
Grilled Portabella Mushrooms – Marinated in fresh herbs and roasted garlic, then grilled to order and served with baby greens.
Crispy Calamari Rings – Coated in a beer batter then crispy fried, served with spicy tartar sauce and tangy cocktail sauce.
Fresh Field Greens Salad – Mixed greens with roma tomatoes, crisp jicama, sliced cucumbers and a minted basil vinaigrette.
Maine Lobster Bisque – Flavorful rich bisque topped with fresh tarragon.
Caesar Salad – Crisp romaine lettuce, herbed croutons and parmesan reggiano.
Melon & Proscuitto Plate – Fresh cantaloupe and honeydew with shaved proscuitto, parmesan crackers and basil oil.

SECOND COURSE
CHOICE OF:
Texas French Toast – Two pieces of Texas toast griddled to a golden brown with warm maple syrup and powdered sugar.
Migas!Migas! – Eggs scrambled with chorizo sausage, tomatoes, cilantro, crispy tortillas and green chile sauce.
Eggs Benedict – Traditional toasted English muffin topped with Canadian bacon, poached eggs and a delicate hollandaise sauce.
Hickory Grilled Chicken Salad – Warm chicken breast, mixed greens with apple, red onions, buttermilk bleu cheese crumbles, toasted pecans and cider honey vinaigrette.
The Sevy Burger – Grilled to your order and served with smoked bacon and sharp cheddar on a Kaiser roll.
Almond Crusted Trout – Pan seared and served with skillet potatoes, fresh asparagus and lemon chive butter.
Grilled Rosemary Chicken – Creamy polenta, fresh vegetable medley and wild mushroom au jus.
Smoked Beef Tenderloin Filet – Grilled mushrooms, fresh vegetables and new potatoes with sauce béarnaise.
Grilled Atlantic Salmon Fillet – Corn-whipped potatoes, lemon chive butter sauce and crispy onions.
Shrimp Scampi Linguini – Plump gulf shrimp sautéed with white wine, fresh garlic, butter, asparagus tips and roma tomatoes.

THIRD COURSE
A Platter of Desserts for the Table! Mini Three Citrus Pie, Texas Pecan Tartlets, Dark Chocolate Mousse Cup, Fresh Berries and Mint.

______________________________________________________
Canary by Gorji
chef-owner Gorji prepares and serves a three-course Mother’s Day dinner, May 8, from 5-9:30 p.m.
$29 for adults and $15 for children 12 and under (tax & gratuity not included).
Reservations are recommended by calling 972.503.7080. In addition to the special Mother’s Day menu, guests may order off the a la carte menu.
Canary By Gorji chef-owner Gorji prepares and serves a three-course Mother’s Day dinner from 5-9:30 p.m. for $29 for adults and $15 for children 12 and under (tax & gratuity not included). Reservations are recommended by calling 972.503.7080. In addition to the special Mother’s Day menu, guests may order off the a la carte menu.

FIRST COURSE: CHOICE OF SALAD
• Small Caesar salad & cup of tomato basil bisque prepared traditionally with fresh egg yolk
• Verde salad mixed field greens, pomegranate champagne vinaigrette & pine nuts

SECOND COURSE: CHOICE OF ENTREE
• Prime bone-In pork chop with gorgonzola garlic mashed potatoes and grilled vegetables
• Beef Anar – prime beef tenderloin tips pan-seared with red onion, mushroom & pomegranate creme sauce served with grilled vegetables
• Salmon Lemon – grilled with white wine, lemon & caper sauce served with grilled vegetables
• Chicken Crème – grilled with Valdeon crème sauce & mushrooms served with pasta and vegetables
• Spinach lasagna & baked eggplant – with pomodoro sauce

THIRD COURSE: DESSERT
• Four-berry sorbet

Chef Gorji’s own product line, Gorji Gourmet, includes sauces, primers and dressings for purchase at Canary by Gorji Mediterranean Steak & Seafood, metroplex Whole Foods Market®, Jimmy’s Food Store and www.gorjigourmet.com. The 11-table Addison restaurant offers a boutique wine selection and is open for dinner Tuesday – Thursday, 5-9:30 p.m. and Friday – Saturday,
5-10:30 p.m. For more information call 972 503 7080 or visit www.canarybyGorji.com
_________________________________________________
La Duni
La Duni Northpark Mother’s Day Brunch Buffet
$21.95 for adults $15.95 10 and under
Seating from 10 am to 3 pm.
Northpark location only.
Call for reservations: 214-987-2260
_______________________________________________
Bijoux
CELEBRATE MOTHER’S DAY WITH A DECADENT MEAL AT BIJOUX
Bijoux is paying thoughtful tribute to Mom with an unforgettable three-course meal
Executive Chef Scott Gottlich will be dedicating a day to the matriarch of the family by offering an elegant three-course dinner menu this Mother’s Day. The menu, which boasts favorite seasonal items such as Corn Carbonara, Watercress Risotto and Strawberry “Shortcake,” will be offered in three courses of selections, allowing guests to customize each course. Wine pairings will also be offered by sommelier Gina Gottlich to complement each dish.
$65 per adult/$30 with wine pairings
$25 per child
Mother’s Day, May 8, 5 p.m. – 9 p.m.
214.350.6100

Heirloom Tomato Salad
melon sorbet, fines herbs, black garlic
2007 Château de Parenchère, Sauvignon Blanc, Bordeaux

Corn Carbonara
duck confit, english peas, parmigiano-reggiano
2007 S.A. Sprüm “Essence” Riesling, Mosel-Saar-Ruwer, Germany

Crispy Pork Belly
avocado, pickled cucumbers, cilantro-lime vinaigrette
2007 Easton Sauvignon Blanc, Sierra Foothills

Pan Seared Scallops
spring beans, pickled ramps, pancetta
2007 Hess “Su’Skol Vineyard” Chardonnay, Napa Valley

Filet of Beef
sautéed asparagus, garlic pomme puree, red wine jus
2006 David Bruce Petite Sirah, Central Coast

Watercress Risotto
carnaroli rice, parmigiano-reggiano, truffles
2008 Château Bonnet Sauvignon Blanc/Sémillon, Entre-Deux-Mers, France

Vahlrona Chocolate Dome
summer berries, raspberry coulis, chambourd
NV Croft “Distinction” Ruby Port

Strawberry Shortcake
lemon meringue, basil coulis, 8 year balsamic vinegar
2008 Michele Chiarlo “Nivole” Moscato d’Asti

Coulommiers
rewarewa honey, almond tuille, sweet red onion jam
2008 Château de Valmer Chenin Blanc, Vouvray

Reservations can be made by calling 214-350-6100.

The Second Floor
SPOIL MOM THIS YEAR AT THE SECOND FLOOR
Executive Chef J Chastain has thoughtfully prepared a way to always be in Mom’s good graces
Executive Chef J Chastain has come up with the perfect way to pay tribute to Mom with a beautiful meal at The Second Floor Bistro in the Westin Galleria Dallas, by offering splendid seasonal offerings in addition to the regular spring menu. The celebration is fit for families and friends alike, with a variety of choices sure to please the whole party. Reservations are recommended.

Mother’s Day, May 8
11AM – 11PM

MENU:
Cinnamon Banana Crepes—orange caramel, mascarpone 11

Prawn Cocktail—bloody mary sorbet, mustard panna cotta 16

English Pea Soup—truffles, crab meat, crème fraîche 9

Short Rib Benedict—tomato hollandaise, grilled asparagus 15

Strawberry Malt Parfait—lemon pound cake, chantilly cream 9

972-450-2978
________________________________________________
Craft Dallas
craft | DALLAS Offering Specially Crafted Prix Fixe Menu in Honor of Mother’s Day
Seated Brunch Available Sunday, May 8 from 11 AM to 2 PM
Mother’s Day Brunch – Treat mom to a special brunch at craft | DALLAS and surprise her with complimentary truffles and a tulip as you enjoy some quality time over a seated three-course meal. Cost is $45/pp plus a complimentary tangerine mimosa (additional beverages not included). Specially crafted prix fixe menu includes:

First course – (Shared by Table)
Begins with a selection of pastries and the following starters to whet your appetite:
Deviled farm eggs, Benton’s ham & smoked paprika
Pimento cheese, pickled sweet peppers & grilled sourdough
Maine lobster, avocado & breakfast radish

Main course – (Choose One)
Hazelnut waffle, Texas strawberries & maple cream
Croque madame, fried duck egg & pecorino
Texas asparagus frittata, spring onions & Benton’s ham
Crab & Meyer lemon risotto, sorrel & pink peppercorn
Ricotta mezzaluna, spring peas & preserved truffle butter
Halibut, fava beans & gold potato fondue
Shrimp and grits, poached farm egg & smoked tomato
Windy meadows chicken, creamed swiss chard & morels
Lamb loin, artichokes, Sicilian pistachio & olive OR
Filet of beef, Benton’s bacon, farm egg & tomato jam

Dessert – (For the Table)
Sopapillas, Texas strawberries, Lavender Honey & Vanilla Ice Cream
Warm Chocolate Tart, cajeta & pistachio

Reservations required to guarantee seating. Please call: 214-397-4111 to book a table.
Sunday, May 8
Available from 11:00 a.m. to 2:00 p.m.
_____________________________________________
Eddie V’s

Louisiana Oysters*
Market Oysters*
Colossal Shrimp
Shellfish Tower*
Jumbo Lump Crab
Tartare of Ahi Tuna*
Jumbo Lump Crab Cake
Point Judith Calamari
Maine Lobster Tacos
Bacon-Wrapped Shrimp
Maine Lobster Bisque
Chowder
BLT Wedge Salad
Caesar Salad
Heirloom Tomato Salad

Main Dishes
Smoked Salmon Benedict
Seafood Chopped Salad
Georges Bank Haddock*
Louisiana Red Fish*
Scottish Salmon*
Pacific Ahi Tuna*
North Atlantic Lemon Sole*
Hawaiian Sea Bass*
Jumbo Gulf Shrimp
Filet Mignon
8 oz New York Strip
16 oz Roasted Chicken

Side Dishes
Sautéed Steak Mushrooms
Sautéed Spinach with Parmigiano-Reggiano
Asparagus, Steamed or Grilled
Heirloom Tomato Greek Salad
Sautéed Monterey Style Sweet Corn
Broccolini with Lemon & Garlic
Spicy Crab Fried Rice with Scallions & Mushrooms

Kids
Petite Filet 4 oz
Crispy Gulf Shrimp
Gemelli Pasta
Chicken Tenders

All items on this menu are cooked to order or raw.

Update: Hot Smoked Salmon Eggs Benedict with Green Chiles and Chipotle-Cilantro Hollandaise – 16
Fresh Jonah Crab Eggs Benedict with Sauteed Spinach and Creole Hollandaise – 16
Maine Lobster Eggs Benedict with Sauteed Shiitake Mushrooms and Fines Herbs Hollandaise – 20
Oscar Style Omelette with Sauteed Asparagus, Shallots and Fresh Jonah Crab – 15
Filet Mignon Steak and Eggs with Bearnaise, Roasted Potatoes and Asparagus – 24

* Items not available: Georges Bank Haddock, Ahi Tuna Entree and Hawaiian Sea Bass

Brunch service also features Bloody Mary Bar and tableside Bottomless Mimosas with live music from Melanie Skybell Vocal Jazz Trio
_________________________________________

Soup of the Day 7
Gulf Crab Cake 14
Chop House Steak Tartare 10
Jumbo Shrimp Cocktail 15

Entrée Salads
Sliced tenderloin—Mixed greens, tomatoes, cucumbers, sourdough croutons, blue cheese vinaigrette sliced tenderloin Classic Caesar 11 Classic romaine salad with Caesar dressing and sourdough croutons $13

Chop house Big Blue—Round of iceberg, creamy blue cheese dressing, Roquefort crumbles, apple wood bacon, marinated tomatoes and toasted pecans Spinach Salad 11 Aged goat cheese, apple wood bacon, $12

STEAKS
Porterhouse 40
24 ounce mid‐west corn fed beef

Bone in “Cowboy” Rib Eye 40
24 ounce grass‐fed certified angus beef

Bone in New York Strip 46
22 ounce certified prime angus beef

Rib Eye 39
18 ounce dry aged grass‐fed certified angus

Filet 42
8 ounce prime angus beef

Filet 30
8 ounce all natural angus

Filet 44
12 ounce all natural angus

Brunch Selections
Grilled Ribeye and Eggs 29
8oz Prime Steak, 2 eggs, Andouille sausage béarnaise sauce
Gulf Crab Cake Benedict 16
Root vegetable hash, roasted tomatoes hollandaise
Filet Tournedos Benedict 15
Toasted sourdough, Fava bean succotashsauce choron
Frittata Florentine 13
Baby spinach, Swiss mornay sauce wild mushroom sauté
Chop House Omelette 13
Aged Cheddar, braised tenderloin, tomatoes, green onions, sour cream with rosemary potatoes

CHOPS and SEAFOOD
Lamb Chops 42
English Cut, bordelaise and blue cheese
Lemon, Rosemary & Black Pepper Chicken 28
Green onion mashed potatoes
Asian BBQ Salmon 32
Braised bok choy, green curry and coconut milk
Pan Seared Chilean Sea Bass 39
Black truffle beurre blanc, crimini risotto, sugar snap peas

SIDE DISHES
Creamed Spinach 8
Bechamel, garlic, goat cheese
Marsala Mushrooms 10
Sautéed with sweet marsala wine
Green Onion Mashed Potatoes 8
Chive oil, bordelaise sauce
Grilled Asparagus 8
Crawfish Maque Choux 10
Sautéed corn, red bell and poblano peppers, cream, garlic, butter and topped with crawfish tails
__________________________________________________________
Eden
Mother’s Day at Eden, May 8, 2011
11:30 am to 10:30 pm

Two glasses of wine free with each entrée (must be over 21)
Or BYOB if you prefer!

This Mother’s Day Buffet Menu is being served in addition to our regular Brunch Menu items of :
Eggs Benedict
Eggs Sardou
Eggs Oscar
If you can think of it, and we have it, you can put it in your Omelets

Carving Station :
Roast Prime Rib of Beef (MR) With Creamy Horseradish and Au jus
Smoked Pit Ham with Bourbon Glaze

Soup :
Roasted Corn Chowder

Salads :
Pasta Prima Vera with Basil
Tossed Baby Greens with Artichoke Dressing
Marinated Mushroom Salad
Roasted Vegetable Salad with Feta
Cucumber and Tomato Vinaigrette
Carrot Raisin Salad
Other Salads of the Chef’s Choice

Trays of :
Assorted Breads and Muffins
Imported Cheeses and Fruits
Crudités and Dip
Sliced Fresh fruits and Berries
Poached Salmon Medallions with Basil

Hot Food :
Assorted Steamed Vegetables in Season
Rice Pilaf
Roasted Hen in Plum Sauce
Shrimp Creole

Desserts :
Assorted Desserts and Chocolates Of the Chef’s Choice

$30 per adult
$15 for children
Call 972-267-3336 for reservations
__________________________________________________
THE INTERCONTINENTAL DALLAS HOSTS MOM AND THE WHOLE FAMILY FOR A MOTHER’S DAY BRUNCH
Treat mom to a luxurious feast in the InterContinental’s Crystal Ballroom
This Mother’s Day, leave the work to us. The InterContinental Dallas is preparing an elaborate feast in our gorgeous Crystal Ballroom, offering mom a much-deserved day off. Relax in the cozy, elegant space and indulge in an all-you-can-eat spread that ranges from breakfast favorites to roasted meats, seafood and desserts. Menu items include:

Breakfast
Vanilla French toast
Smoked pork tenderloin eggs Benedict with Hollandaise sauce
Cheese blintzes with fruit compote
Salads and Seafood
Romaine hearts with Caesar dressing
Spring salad mix with assorted dressings and toppings
Curried chicken salad with raisins and apples
Sliced gourmet deli meats and imported cheese display
House marinated smoked salmon with condiments
Shrimp and crab claws on ice with cocktail sauce
Assorted sushi display
Hot Entrees and Carving Stations
Rosemary crusted prime rib, horseradish cream and au jus
Sage rubbed whole roasted turkey, country gravy and cranberry chutney
Apricot and pistachio stuffed pork loin topped with apple demi
Tarragon salmon with tropical fruit relish
Pecan crusted chicken breast with creole mustard sauce
Desserts
Candied carrot cake, strawberry cheesecake, tres leches cake and Italian cream cake
Chocolate fountain, mini fruit tarts, chocolate mousse and crème brulee
Pecan pie, apple pie and Bailey’s bread pudding

There’s no need to leave the kids at home, as the InterContinental Dallas has the little ones covered too. Our children’s buffet includes mini pizzas, chicken tenders, silver dollar pancakes and desserts.

Centrally located in the heart of North Dallas, The InterContinental Dallas is the city’s favorite business and leisure hotel. It features more than 500 guestrooms and suites and more than 100,000 square feet of total meeting space, plus Q de Cheval, a beautifully-designed restaurant serving world-class cuisine. The hotel anchors the area’s bustling dining and entertainment scene with dozens of restaurants, bars and shops within walking distance, plus hundreds more located just a short drive away.
Sunday, May 8, 2011
10:30 a.m. – 3 p.m.
Adults – $65
Children – $27 kids under five eat free
50% discount to active military with military ID
All prices include tax and gratuity
Reservations: Reservations required by calling 972-386-6000
__________________________________________
Jasper’s Plano
JASPER’S BRUNCH
MOTHER’S DAY 2011
$35.00 Per Person Plus Tax and Gratuity 11 am to 3 pm

JASPER’S FAVORITES
Jasper’s Three Cheese Focaccia 10.
Caramelized Shallots and Portobellos “A Must”
Maytag Blue Cheese Potato Chips 11.
FIRST COURSE
White Truffle-Gulf Crab Deviled Eggs
Wood Grilled Shrimp Leek Pancakes, Orange-Ginger Marmalade
Grilled Chicken Masa Soup
French Onion Soup
Jasper’s Caesar Salad
Focaccia Croutons, Roasted Peppers
Jasper’s Greens
Caramelized Shallots, Candied Pecans, Blue Cheese
“Chopped Wedge”
Applewood Bacon, Maytag Blue Cheese, Goat Cheese Ranch

SECOND COURSE
Crabcake “Benedict”
Cured Ham, Thyme Hollandaise
Banana-Malt Pancakes
Black Currant Conserve, Vanilla Whipped Cream
White Truffle-Aged Gouda Omelette
Cured Ham, Home Fries
Vanilla French Toast
Caramelized Honey-Banana Syrup
Pan Seared Salmon
Creamy Mascarpone Polenta, Grilled Asparagus
Gramma Minnie’s Fried Chicken
Chunky Garlic Whippers, Cream Gravy
Lemon Rotisserie Free Range Chicken
Olive Oil Whipped Potatoes, Broccolini, Pan Gravy
Texas Peach Barbecued Pork Tenderloin
White Cheddar-Corn Grits
Wood Grilled Flat Iron “Steak and Eggs”
Chile-Lime Biscuits, Smoked Bacon Gravy
Prime Rib Enchiladas
Shiner Boch-Pasilla Chile Mole

THIRD COURSE
Cherry Limeade Pie
Swiss Meringue
Dark Chocolate Torte
Spiced Orange Marmalade
Butterfinger Crème Brulee
Homemade Butterfinger
Rocky Road Ice Cream Sandwich
Chocolate and Caramel Sauces, Marshmallow Crème

CAST IRON SIDES
Bourbon Creamed Corn 7.
Hickory Grilled Asparagus 9.
Wilted Spinach, Fried Shallots 7.
Herb Roasted Mushrooms 9.
Creamy Baked Potato Salad 8.
Aged Gouda-Ham Mac and Cheese 9.
Hand Cut French Fries 5.
Hand Battered Onion Rings 5.
Chile-Lime Biscuits and Gravy 6.
Potato-Leek Hash Brown 6.
Applewood Smoked Bacon 7.
Wood Grilled Sausage 6.

Portabella Mushroom Woodfire Cheesy Bread . . .11.
Oven Dried Tomato Pesto, Basil
Garlic Hummus, Wood Roasted Flatbread . . . . . . 11.
Feta Cheese, Kalamata Olives, Diced Tomatoes
Polenta Crusted Fried Green Tomatoes…… . . . . . 14.
Goat Cheese, Round Rock Ancho Honey
Texas Crab Cakes . . . . . . . . . . . . . . . . . . . . . . . . . 15.
Creamy Avocado Lime Sauce
Chicken Masa Soup . . . . . . . . . . . . . . . . . . . . . . . . 8.
Grilled Chicken, Charred Corn, Cotija Cheese

Salads
Farm Field Green Salad . . . . . . . . . . . . . . . . . . . 7./9.
Toasted Pecans, Champagne Sherry Vinaigrette
South of the Border Caesar . . . . . . . . . . . . . . . . 7./9.
Pueblo Corn, Toasted Pepitas, Cotija Cheese
Young’s Farm “Butter Wedge” . . . . . . . . . . . . . . . 11.
“Basil Green Goddess Dressing”
Curly Spinach-Bacon Salad, “Oyster Croutons” . . . . 13.
Creamy Sherry Vinaigrette, Blue Cheese Crumbles Add Grilled Chicken Breast or Grilled Salmon . . 6./7.

Sides
Brazos Valley Cheddar Mac ‘n Cheese . . . . . . . . . . 9.
Grilled or Battered Asparagus, Garlic Aioli . . . . . . . 8.
Smoky Cheddar Homestead Mills Grits . . . . . . . . . . 7.
Applewood Bacon Braised Brussels Sprouts . . . . . . 6.
Creole Black Eyed Peas, Andouille Sausage . . . . . . 8.
Steamed Broccoli & Cauliflower, Herb Hollandaise. 8.
Baked Sweet Potato, Maple Butter . . . . . . . . . . . . . 5.

Entrees
Fresh Fish Selection of the Day . . . . . . . . . . . . . . MKT
Parsley Potatoes, Vegetable of the Day
Hickory Grilled 8 oz Beef Tenderloin . . . . . . . . . . . 36.
Whipped Potatoes, Vegetable of the Day
Gramma Minnie’s Country Fried Chicken . . . . . . . 18.
Chunky Redskin Potatoes, Black Pepper-Maple Gravy
Smoked Ham Omlette . . . . . . . . . . . . . . . . . . . . . . 18.
Spinach, Smoked Cheddar, Cherry Tomatoes
Smoked Brisket Eggs Benedicts . . . . . . . . . . . . . .18.
Rathbun’s Hash Browns, Thyme Hollandaise
Vanilla French Toast . . . . . . . . . . . . . . . . . . . . . . . 12.
Challah Bread, Applewood Smoked Bacon
Grilled Hanger Steak and Eggs . . . . . . . . . . . . . . . 26.
Homemade Biscuits, “Mama’s” Gravy
Blackberry Buttermilk Pancakes . . . . . . . . . . . . . .14.
Blue Plate Cedar Smoked Salmon . . . . . . . . . . . . .24.
Crispy Hashbrowns, Sunny Side Up Egg, Chive Butter
Big Daddy XXL Burger . . . . . . . . . . . . . . . . . . . . . . 13.
You Tell Us How You Want It
Shrimp, Crab and Lobster Coleslaw . . . . . . . . . . . 20.
Cotija Cheese, Cilantro-Lime Dressing

Desserts
MawMaw’s Buttermilk Pie . . . . . . . . . . . . . . . . . . . .7.
Served with Rathbun’s Grapefruit Marmalade
Mazelle’s Vanilla Cheesecake . . . . . . . . . . . . . . . . 7.
Chocolate Almond Caramel Sauce
LemonBars ………………………….7.
Blood Orange Sauce, Vanilla Whipped Cream
ChocolateLavaCake …………………..7.
Chocolate White Mint Gelato and Hot Fudge

$3.00 charge on all side dish sustitutions
20% gratuity added for parties of 8 or more.
__________________________________________________
Garden Cafe
Mother’s Day Brunch!

$17 for Adults
$8 for Children

Unlimited Buffet
Pancakes
French Toast
Sausage and Bacon
Fruit
Homemade Desserts and Bread

Made to Order Dishes
(brunch price includes the buffet plus
one main course and a couple sides)
Sausage and Egg Casserole
Garden Quiche
Eggs Benedict
Pot Roast
Half Herb Roasted Chicken
Chicken & Dumplings

and your choice of Daily Veggies

Fountain Drinks, Coffee, and Tea Included

Orange Juice and Milk $1.75 small $3 large

The regular menu will not be available.

Also, we do not accept reservations, but we’ve got the space so don’t worry!
________________________________________
Cafe Pacific
MOTHER’S DAY SUNDAY BRUNCH MAY 8, 2011

APPETIZERS, SOUPS, & SALADS
CAFÉ PACIFIC CEVICHE SMOKED BAR HARBOR MUSSEL TIAN Jalapeno Soy
CALAMARI Crispy Fried with Cocktail & Tartar Sauce
SAN FRANCISCO STYLE CRAB CAKES Cocktail Sauce
CAESAR SALAD Crisp Romaine Lettuce, Garlic Crostini & Caesar Dressing
MIXED GREEN SALAD Toasted Pecans, Feta, Cherry Tomatoes & Sherry Vinaigrette
CLAM CHOWDER NEW ENGLAND STYLE SPLIT PEA SOUP

ENTREES
EGGS BENEDICT Served with Canadian Bacon, Asparagus & Red Bliss Potatoes
ORIENTAL CHICKEN SALAD Rice Noodles, Toasted Almonds, Iceberg Lettuce, Cilantro & Creamy Ginger Vinaigrette
PETITE PEPPER STEAK Baby Vegetables, French Fries and Cognac Sauce
SOLE ALMONDINE Red Bliss Potatoes, Green Beans & Beurre Blanc CREOLE B.B.Q. SHRIMP Jasmine Rice, Blue Cheese Wilted Spinach & Creole BBQ Sauce
SHORT SMOKED SALMON Shoestring Potatoes, Sesame Scented Spinach & Pommery Aioli
BEEF SHORT RIB Caramelized Onion Whipped Potatoes, Broccoli & Cabernet Demi Glace

DESSERTS
KEY LIME TART Served with Raspberry Sauce
FRENCH VANILLA CRÈME BRULEE With Coconut Shortbread Cookies
PECAN BALL Vanilla Ice Cream, Rolled in Toasted Pecans & Fudge Sauce
FRESH BERRIES Served in a Crisp Almond Cookie Cup with Raspberry & Caramel Sauce
DEVIL’S CHOCOLATE GATEAU Two Layer Gateau with a Milk Chocolate Mousse Filling and Dark Chocolate Ganache
MANGO SORBET With Coconut Shortbread Cookies


Hey, You! Only Three Days to Go Until Valentine’s Day. Don’t Screw It Up.

Don’t say we didn’t try to help you. If you can’t find a place to take the wife/girlfriend/partner/imaginary paramour now, I’m afraid there nothing more we can do for you.

jump for the final list of Valentine’s day menus and specials…

DISH
Special Valentine’s Menu with a live music performance by Kristin Center from 7PM -10PM. Three Course Menu for $50 per person. Wine/Champagne Pairing $20 per person.

1st Course
Farmed Mixed Greens—Roasted Red Beets, Cranberries, Toasted Walnuts, Texas Goat Cheese
“Paella” Risotto—Saffron, Chorizo, Mussels, Baby Shrimp
Yellowfin Tuna—Spiced Seared Tuna with Garlic Chips and Pickled Cucumbers/Tartare Sandwich with Wasabi Vinaigrette

2nd Course
Seared Grouper—Lemon Cous Cous, Steamed Spinach, Tomato Vinaigrette
Pan Roasted Atlantic Salmon—Chive Potato, Horseradish Fondue, Watercress Salad
Roasted Chicken Breast—Arugula, Ratatouille, Basil Oil
Grilled Beef Tenderloin—Potato Puree, Cherry Demi Glace, Roasted Baby Vegetables

3rd Course
Chocolate “Boxes”—Ganache, Chocolate Mousse, Cocoa Nib
Strawberries—Macerated Strawberries, Lemon Genoise, Vanilla Ice Cream
Assorted Petite Fours for Two—French Macaroons, Chocolate Candies, Spiced Chocolate Bars, Chocolate Covered Strawberries

I Fratelli
Friday, February 11 through Monday, February 14 after 4 pm
Treat your Valentine to special featured offerings at i Fratelli.
Our Ristorante & Wine Bar is a sleek and romantic venue for your declarations of love!

STARTERS
Seafood Bisque 4.79 cup 7.99 bowl
Strawberry Spinach Salad with hot bacon vinaigrette 4.79
Caprese 2 Ways 7.49

ENTREES
Lobster Ravioli in Pesto Cream Sauce 27.99
Beef Short Ribs with rosemary potatoes 19.99
Lemon Garlic Sea Bass 23.99

DESSERT
Bailey’s Irish Cream Crème Brulée 5.99
Molten Chocolate Cake 5.99

Valentine’s Weekend Features are available after 4 pm
Reservations are recommended.
Featured items are subject to availability
_____________________________
Garden Café

Valentine’s Poetry Dinner
Monday February 14, 2011 from 7 to 10:30 pm
Enjoy an evening of food, fun, and friends at the Garden Café. Doors open at 7:00 p.m. and dinner will begin at 7:30. Take part in an open mic poetry forum or just sit back and enjoy the inspirational, the whimsical, and sometimes even silly poetry readings of well-known and not so well known poets. Bring your favorite beverage of choice and take part in the fun. Seating is limited so reserve soon!

Starter
Wilted Kale & Avocado Salad

Beer Braised Boneless Beef Short Ribs with Yukon Gold Mashed Potatoes and Roasted Vegetables

Grilled Shrimp and Cheddar Grits with Spinach and Roasted Vegetables

Roasted Acorn Squash stuffed with Wild Rice, Pecans, and Cranberry with Roasted Vegetables

Dessert
Decadent Chocolate Cake with Chocolate Ganache and Fresh Berry Compote

5310 Junius Street
Dallas, TX 75214
214-887-8330
_____________________________
Jaspers Plano
VALENTINE’S DAY 2011
4-COURSE PRIX FIXE $75

JASPER’S FAVORITES
Jasper’s Three Cheese Focaccia 10.
Caramelized Shallots, Portobellos, Sweet Basil
Maytag Blue Cheese Potato Chips 6./10.

INTERMEZZO
Lemon-Thyme Sorbet

FIRST COURSE
Crispy Fried Calamari, Rosemary Focaccia, Putanesca Confit
PEI Oyster Duo In the Shell: Chipotle-Champagne Granita
Tempura: Citrus Ponzu, Tobiko Caviar
Asian BBQ Pork Steamed Buns, Pickled Cucumber, Lychee Hot Mustard
Duck Sausage Biscuit Sliders, Scrambled Duck Egg, Texas Grapefruit Spritzer

SECOND COURSE
Grilled Chicken Masa Soup
New England Style Clam Chowder Manila Clams, House Made Crackers
Jasper’s Caesar Salad, Focaccia Croutons, Roasted Peppers
Jasper’s Greens, Roasted Shallot Vinaigrette, Maytag Blue Cheese
“Chopped Wedge” Applewood Bacon, Goat Cheese Ranch

CAST IRON SIDES
Hickory Grilled Asparagus 9.
Herb Roasted Mushrooms 9.
Aged Gouda Mac and Cheese, Cured Ham 9.
Wilted Spinach 6.

THIRD COURSE
Pan Seared Loch Duart Salmon, Black Truffle-Lobster Risotto, Saffron-Vanilla Nage

Red Wine Braised Monkfish, Roasted Root Vegetables, Wild Mushroom Broth

Guinness Brined Berkshire Pork Tenderloin, Roasted Marble Potatoes, Winter Greens, Malted Pork Jus

Buffalo Short Rib Confit, Baby Heirloom Vegetables, Cocoa Nibs, Celery Root Puree

Allen Brothers Aged Prime Strip Steak, Pasilla Chile, Anson Mills Blue Corn Grits, Wood Roasted Salsa Verde

32 oz. Prime Porterhouse Steak for 2
*Available at an additional Charge of $18 per person with Prix Fixe

FOURTH COURSE
“Cereal Milk” Creme Brulee, Berry Wafer
Cherry Limeade Pie, Swiss Meringue
BLiS Maple Layer Cake, Candied Bacon, Molasses Whipped Cream Cheese

Flourless Chocolate Torte, Spiced Orange Marmalade
____________________________
Abacus
VALENTINE’S DAY 2011

$100 PER PERSON
$125 FOR SHARED CHEF’S TABLE*

HUDSON VALLEY FOIE GRAS, BRIOCHE FRENCH TOAST
CARAMELIZED BANANA, COCOA NIB GASTRIQUE

PEEKYTOE CRAB RAVIOLI, TOASTED PINENUTS
BASIL PESTO BUTTER

FENNEL POLLEN CRUSTED BIG EYE TUNA
“SMOKED” FINGERLING POTATO COINS, NICOISE OLIVE VINAIGRETTE

KONA KAMPACHI SASHIMI, YUZU PICKLED RED ONIONS
GRANNY SMITH APPLE-WHITE SOY VINAIGRETTE

WAGYU BRAISED SHORT RIB, SPICY TANGERINE GLAZE
SUNNY SIDE UP QUAIL EGG, CRISPY FRIED JASMINE RICE

S O U P A N D S A L A D S

YUKON GOLD-BLACK TRUFFLE POTATO SOUP
GOLDEN CHANTRELLES, LEEKS, CHERVIL OLIVE OIL

BUTTER LEAF “WEDGE” SALAD, BUTTERMILK BATTERED ONION RINGS
APPLEWOOD SMOKED BACON, CREAMY GOAT CHEESE DRESSING

WILD ARUGULA SALAD, CIABATTA CROUTONS, PROSCIUTTO
SHAVED PARMIGIANO, FIG-BALSAMIC VINAIGRETTE

CURLY LEAF LETTUCE SALAD, ROASTED ROOT VEGETABLES
CANDIED HAZELNUTS, HONEY CRISP APPLE-CHIVE VINAIGRETTE

CHAMPAGNE BASIL SORBET, STRAWBERRY PEARLS

*SHARED CHEF’S TABLE INCUDES POMMERY POP CHAMPAGNE

CRISPY SEARED BLACK COD, ROASTED CAULIFLOWER
MARBLE POTATOES, SALTED CARAMEL BUTTER

WOOD GRILLED CANDY STRIPED MARLIN, WAGYU BEEF DUMPLINGS
SUGAR SNAP PEAS, SPICY WHITE SOY- LEMONGRASS BROTH

PAN ROASTED SCOTTISH SALMON, SWISS CHARD
CRISPY BACON, HEDGEHOG MUSHROOMS, SUNCHOKE CREAM

JAPANESE 7 SPICE CRUSTED DUCK BREAST, HON SHIMEJII’S
GINGERED SWEET POTATO PUREE, SPICY KUMQUAT SYRUP

ESPELETTE PEPPER SEARED VENISON, ROOT VEGETABLES
ROASTED GARLIC MOUSSELINE, PEARL ONION DEMI

NIMAN RANCH PORK TENDERLOIN, ANCHO HONEY GLAZE
GRILLED JALAPENO-POTATO HASH, CILANTRO PESTO BROTH

WOOD ROASTED BEEF TENDERLOIN, RED WINE BUTTER
LEEK WHIPPED POTATOES, WINTER VEGETABLES

LOBSTER-SCALLION “SHOOTERS”, RED CHILE-COCONUT SAKE 20.

APPLEWOOD SMOKED BACON “SHELLS AND CHEESE” 10.

CREAMY BLACK TRUFFLE RISOTTO 11.

TRIO SAMPLER :
CHOCOLATE PATE, CANDIED KUMQUAT MARMALADE
RED VELVET WHOOPIE PIES
VANILLA BAVARIAN, SAMBUCA MACERATED CHERRIES

_____________________________
Abuelo’s

Fall in love with Abuelo’s Valentine’s Fajita Trio for Two
Abuelo’s cranks up the heat this Valentine’s with a sizzling hot special. Abuelo’s, with five locations in the Metroplex, offers guests a romantic and affordable way to celebrate Valentine’s with a dinner for two special which will run Thursday, February 10 through Monday, February 14.

The Valentine’s Fajita Trio for Two special includes sizzling, wood-grilled seasoned steak and chicken, plus two skewers of Yucatan barbecue basted shrimp, all served with grilled onions, charro beans guacamole, sour cream, shredded cheese, pico de gallo and flour tortillas. And included for dessert, couples can satisfy their sweet tooth by sharing Abuelo’s award-winning Mexican flan. The Fajita Trio for Two special with flan is only $29.99 and available all day February 10 through February 14.

“Our special Fajita Trio for Two Special is a great way for guests to enjoy unique menu items while enjoying a romantic dinner out,” said Pete Stovall, Regional Partner of Abuelo’s DFW. “These extended promotions are perfect for those that can’t make it in on Valentine’s Day, or for those who just want to share a dinner for two.”

For more information about Abuelo’s Valentine’s Fajita Trio for Two special, please call the restaurant.

Abuelo’s locations in the DFW area:
824 Airport Frwy Hurst, Texas 76054 – (817) 514-9355
1041 West I-20 Arlington, Texas 76017 – (817) 468-2622
2520 S. Stemmons Frwy. Lewisville, Texas 75067- (972) 315-6057
3420 N. Central Express Way Plano, Texas 75075 – (972) 423-9290
3701 Dallas Parkway Plano, Texas 75093 (972) 781-1613
_____________________________

Cafe on the Green Invites Restaurant Industry to VALENTINE DATE NIGHT
Sunday, February 13

Cafe on the Green Chef de Cuisine Katie Natale is extending a special 15%
discount to associates in the restaurant industry to enjoy the $90 per
person, four-course Valentine’s Dinner on Sunday, February 13 for $76.50
per person. Sunday’s are typically when many in the restaurant industry
have a night off.

A member of the Dallas chapter of Les Dames d’Escoffier, Natale says,
“It’s date night for most of the people I know who work in the restaurant
industry, but I’m working that night and would love to share my special
Valentine’s Dinner with those in the business who may not often treat
themselves to a dinner like this.”

For reservations, please call 972-717-2420 or go to www.opentable.com .
Please present your work ID or a pay stub to confirm your industry status
and to receive the 15% off your dinner. (Does not include alcoholic
beverages.) Dinner will be served from 6:00 pm until 10:00 pm. Cafe on the
Green is located at Four Seasons Resort and Club in Las Colinas, 4150 North
MacArthur Blvd., Irving, TX 75038. It is established as a Forbes Four Star
Restaurant.

First
Crispy Oysters with Black Pepper Aioli
Red Pear Tomato, Micro Greens

Second
Honey Glazed Figs & Goat Cheese Salad
Mesclun Greens, Proscuitto & Pine Nuts
Or
Beet Root & Apple Soup
Horseradish Cream

Entrées
Grilled Filet Mignon, Wild Mushroom Tart
Red Wine Reduction
Or
Roasted Turkey-Foie Gras Roulade
Sautéed Root Vegetables
Marsala Cream Demi
Or
Poached Maine Lobster
Spinach Angel Hair
Lavender Beurre Blanc

Dessert
Chocolate Raspberry Parfait, Pistachio Macaroon

Compliments of the Pastry Chef to Go…
Cognac Ginger Truffles

Zen Sushi
VALENTINE’S CHEF’S TASTING MENU FOR TWO
$169 for 2 people
Includes your choice of a bottle of:

Four Vines Naked Chardonnay — Santa Barbara
OR
Matua Valley Sauvignon Blanc — New Zealand
OR
Concannon Pinot Noir — Central Coast
OR
Times Ten Cellars Cabernet — Dallas

FIRSTS
OMAKASE SPECIALTY:
ZEN BRUSCHETTA
Panko-Crusted Eggplant Medallions topped with
Big-EyeTuna and Thai Basil

APPETIZER
Six Kumomoto Oysters with Yuzu Granita and Wasabi Tobiko

MIXED SUSHI
Yellowtail, Salmon and Tuna Sushi and Signature SAKURA ROLL

MAIN ENTRÉE
SURF AND TURF:

TWO SAKE-SEAWEED STEAMED LOBSTER TAILS with divine soy-butter

GRILLED BEEF TENDERLOIN
ONE 6oz Tenderloin served topped with Buna Shimeji Mushrooms. Served with Sesame Spinach.

LAST
PASSIONFRUIT CREME BRULEE

We will be serving our REGULAR MENU IN CONJUNCTION with our Valentines Menu

Friday, 2/11, Saturday, 2/12, Sunday, 2/13 and Monday, 2/14
Seatings at 6pm & 8pm for Monday, 2/14
(We will not be offering our Special Monday Menu, but we will be serving our Regular Menu) Call 214.946.9699 for reservations.
_____________________________
Dallas Fish Market

February 11 to 14
Four-course dinner with optional wine pairings
$65 per person (plus tax and tips).
Reservations from 5 to 11 pm. Call 214-744-3474 for reservations.
______________________________
Horne & Dekker
Come Celebrate Your Love at Horne & Dekker this Valentine’s Day… Yes, We Will
Be Open

Dallas, Texas (February 3, 2011) Dallasites love great food, and love is what it’s all about at
Horne & Dekker this Valentine’s Day. Horne & Dekker (2323 N Henderson Avenue, Ste 102,
Dallas, TX 75206, 214.821.9333) is hosting a special prix fixe dinner not only on Valentine’s
Day, Monday, February 14, but the entire weekend preceding Valentine’s Day. We already know what you’re thinking: Horne & Dekker isn’t open on Mondays. But we are opening our doors especially for you and your loved ones on Monday, Valentine’s Day, from 5pm to 10pm.
Call and book your reservations today at 214.821.9333 for you and your Valentine. In addition to this special holiday menu, guests will also have the option of ordering from our regular menu all weekend long.

For $49 per person, hungry lovebirds can enjoy a three-course prix fixe menu featuring several new selections. The first course offers choices of Creamy Tomato Basil Soup served with blue cheese crostini, P.E.I. Mussels served in a white wine, tomato & garlic broth with pommes frites,
Baby Spinach Salad with medjool dates, blue cheese & applewood bacon served with sherry vinaigrette or their signature H&D Hail Caesar Salad topped with garlic croutons. The appetizing entrees feature a Petite Filet served with grilled asparagus, loaded twice baked potato & peppercorn demi, or choose the decadent Maine Lobster Ravioli served with fried leeks in a brandy cream sauce or H&D Potato Gnocchi with fava beans & morel mushrooms in a savory mushroom broth.

Horne & Dekker is famous for their delectable desserts, especially the Red Velvet Cupcake which is a mouthwatering, third course selection. Choose from the Old-Fashioned Red Velvet Cupcake filled with sweet cream cheese and topped with a vanilla bean glaze, Fresh Berries & Champagne Custard served with an orange-vanilla shortbread cookie or the Creamy Chocolate Pot au Crème, topped with rich dark chocolate ganache and caramel crispies.

______________________________
Chateau Bistro
Valentines Dinner 2011

Starter
Lobster Ravioli in a Creamy Curry & Cilantro Sauce

Small Spring Salad
Spring Greens, Cranberries,Walnuts & Minced Red Onion In a Champagne Dressing

Intermezzo
Lemon Sorbet with Mint

Surf & Turf
Dressed with a Tarragon Bearnaise Served with Asparagus Tips& Potato Au Gratin
Or
Fresh Salmon—Almond Encrusted with a Dill & Apricot Sauce, Served with Asparagus Tips& Potato Au Gratin

Dessert
Creamy Cheese Cake
Or
Orange Chocolate Mousse

$ 47.00 Per Person, Pre-Paid
(Value $125)
Non-Alcoholic Beverages Included.
For Reservation 903-473-1909

Cadot
Reservations for Valentine’s Day at Cadot are filling up fast! Don’t wait to make your reservations.

Cadot is open Sunday Feb 13th & Monday Feb 14th from 5pm serving a special menu.

Valentine’s Day Menu $49.95 (plus tax & tip)

Appetizer (Choose One)
Shrimp Bisque with Bourbon & Crème Fraische
Baby Spinach Salad with Goat Cheese, Candied Walnuts, Beets & Orange Segments
Duck Terrine with Pistachios & Truffles
Wild Mushroom Phillo with Asparagus Madeira Port Wine Sauce
Escargot Sautéed in a Garlic Cream Sauce

Main Course (Choose One)
Short Ribs with Mashed Potatoes Petit Sirah Sauce Topped with Horseradish & Baby Arugula
Arctic Char with Artichoke Risotto, Peas &Saffron Beurre Blanc Sauce
Seafood Choppino with Mussels, Clams, Shrimp, Scallops, & Perch
Poached in Tomato White Wine Broth
Stuffed Quail with Wild Rice on a Bed of Red Cabbage with Orange Red Currant Demi-Glace Sauce
Flat Iron Steak Topped with Gorgonzola & Toasted Almonds with Sweet Potato Fries & Sautéed Spinach

Dessert (Choose One)
Chocolate Soup with Mixed Berries Topped with Marshmallows
Coffee Segafredo Liegois
Crème Brûlée with Candied Ginger & Orange Segments
New York Cheesecake Topped with Caramelized Apples, Cranberries & Brandy Caramel Sauce
(Menu Subject to Change)

______________________________
TJ’s Market & Catering

This Valentines, Make Love, Not Dinner!

TJ’s Sweetheart Dinners, only 39.99 per person
Select an item in each category and treat your love to a sensual dinner…

Entrees
Grilled Chilean Sea Bass With Mango Pineapple Salsa
Steamed 1.5-1.75 lb Maine Lobster (add 15.00)
Garlic-Rubbed Filet Mignon
Surf & Turf: Filet & 4oz Lobster Tail (add 10.00)
Thyme & Sage Seared Rack of Lamb

Salads
Sexy Spinach Salad With Apricots, Bleu Cheese & Red Onion
Seasonal Garden Salad

Sides (choose 2)
Roasted Garlic Mashed Potatoes
Wild Rice Pilaf
Green Beans With Almonds
Sautéed Spinach & Garlic

Desserts
Soft-Center Chocolate Molten Cake
Strawberry & Champagne Heart Cake With White Chocolate Ganache

Add a Luxurious Shared Appetizer To Your Special Evening
Caviar Platter For Two With Blinis & Accouterments:
Hackleback󈼧.99, Farm Raised Osetra�.99, Wild Osetra�.99 (Serves 2)
Shrimp, Lobster & Jumbo Lump Crab Cocktail For Two󈼄.99 (Serves 2)
Maryland Style Crab Cakes With Remoulade Sauce󈻦.99 (Serves 2)
Dozen Blue Point Oysters On Half Shell With Cocktail & Mignonette Sauces󈻱.99 (Serves 2)
Please Order By Thurs, Feb 10. Avail for pick up starting Sat, Feb 12.

_______________________________
Decanter

Menu
rosewater marinated scallops w/candied pistachio and strawberry glaze
organic baby spainch salad w/pears,almonds and port dressing

Entrees
roasted half chicken w/thyme roasted new potato and pan gravy
grilled dry rubbed rib-eye w/manchego whipped potato and brandy sauce
pan seared St. Peters fish w/herb rice and wild mushroom, English pea ragout

Feb.14th
price $40 per person
that does not include tax and tip
phone : 214-948-0644
_____________________________________
Aw Shucks & Big Shucks
A Dozen Oysters With a Complimentary Carnation on Valentine’s Day

Oysters, best known for their reputed aphrodisiac powers, will be on special at AW & Big Shucks on Valentine’s Day, with a complimentary carnation, for half price from 3:30 to 6:30pm on Monday, February 14

Aw Shucks, 3601 Greenville Ave., 214-821-9449
Big Shucks, 6232 E. Mockingbird Lane, 214-887-6353
_____________________________________
Craft | DALLAS

In addition to its standard dinner selection, the restaurant is offering a sumptuous pre-fixe tasting menu to delight doting diners celebrating the February holiday — available for four nights beginning Friday, February 11. The cost is $95/person (non-alcoholic beverages included with the exception of coffee drinks). So, if the way to your honey’s heart is through his/her stomach this is a spread he/she is sure to love:

Artichoke, hearts of palm, almond and black truffle
Smoked sturgeon, gold potato, Ossetra caviar
Escargot, farm egg custard, sweet garlic
Milk braised veal, Graham’s honey, spiced granola, prune
Lamb loin, carrot, Meyer lemon, Ras el Hanout
Goat cheese fritter, candied citrus and
Chocolate pomegranate icebox cake, toasted vanilla meringue.

Reservations are required to guarantee seating. Please call 214-397-4111 to book a table.

Friday, February 11 – Monday, February 14
Dinner seating begins at 5:30 pm

craft | DALLAS
2440 Victory Park Ln. (located on the first floor of W Dallas – Victory)
214-397-4111

_____________________________________
Sullivan’s Steakhouse

Treat your Valentine to a special evening out at Sullivan’s Steakhouse this Valentine’s Day weekend. In addition to its regular dinner menu, Sullivan’s has prepared a special three-course dinner for two for only $89.

The menu will be offered from Friday, February 11 through Valentine’s Day and features some of Sullivan’s Steakhouse’s finest dishes, including a rich Shrimp & Lobster Bisque, 12-ounce New York Strip, Triple Cut Lamb Chops and fresh Broiled Salmon Steak. Each guest will have a choice of soup or salad, an entrée, a choice of one side and one of Sullivan’s decadent house-made desserts. Sullivan’s Sommelier has also offered suggestions on wines to round out the perfect dinner.

Recently voted one of the five “Most Romantic Restaurants in Dallas” on the WFAA’s A-List, Sullivan’s Steakhouse is an excellent destination for a romantic Valentine’s Day dinner.

Friday, February 11 through Monday, February 14, 5 p.m. until close.

Three-course meal for two, $89. Regular menu also available. Price does not include alcohol, tax or gratuity.

Sullivan’s Steakhouse
17795 North Dallas Parkway
Dallas, Texas 75287
_____________________________________
Salum

Uptown dining hot spot Salum will have a Feb. 14th evening of fine dining and music featuring chef/proprietor Abraham Salum’s regular menu as well as a 3-course special menu for $65 per person (plus tax and gratuity) including a complimentary glass of champagne.

A highlight of the evening will be jazz singer Nadia Washington performing jazz standards, love songs, Latin and Brazilian jazz tunes. Nadia, a vibrant young jazz singer with a smooth, sultry voice is a graduate of the Booker T. Washington High School for the Performing and Visual Arts and the Berklee College of Music of Boston, where she received the Bill Cosby Foundation scholarship. Her new CD, “Journey” launches Nadia’s musical career as jazz singer, composer and guitarist. For the Valentine appearance, Nadia will be accompanied Nelda Washington, an accomplished entertainer, pianist, songwriter, and educator, and Nadia’s mother.

Salum is located at 4152 Cole @ Fitzhugh. Reservations for this evening of romance and music are strongly recommended. Call 214-252-9604. For more information www.salumrestaurant.com
__________________________________

Mignon
Monday, February 14 from 5 – 10 p.m.
$69.95 per person
Plus tax and a 20% gratuity

1st
Please select one of the following

Petit Boston Bibb Salad
Granny Smith Apples, Candied Walnuts, Blue Cheese & Grain Mustard Vinaigrette

Lump Crab Cake
Lobster Cream Sauce, Braised Fennel, Tomato Confit

Hearts of Romaine Caesar Salad
Brioche Croutons & Shaved Parmesan

Shrimp Cocktail
Cucumber, Grape Tomato, Chives, Cocktail Sauce

2nd
Please select one of the following

Pan Roasted Atlantic Salmon
Creamed White Corn, Spinach, Bacon & Balsamic Butter

Seared Maine Diver Scallops
Roasted Jumbo Asparagus, Oven Cured Tomatoes & Peppered Goat Cheese

Mint Crusted Rack of Lamb 14oz
White Cheddar and Dino Kale Grits with Port Wine Balsamic Figs

Prime Filet “Au Poivre” 8oz
Forest Mushroom, Spinach & Red Wine Risotto with Peppercorn Brandy Sauce

Roasted Chilean Sea Bass
Potato-Chive Raviolis, Roasted Baby Artichokes & Black Truffle Jus

Prime Grilled Ribeye
Lyonnaise Potatoes, Bacon and Chimichurri Sauce

3rd
Please select one of the following

Cinnamon & White Chocolate Crème Brulée
(A Must with Cappuccino!)

Molten Chocolate Cake
Strawberry Ice Cream

White Chocolate & Grand Marnier Bread Pudding
Butter Pecan Ice Cream

Reservations Recommended
972-943-3372
_____________________________________
Del Frisco’s
Fall in Love at First Bite at Del Frisco’s Valentine’s Weekend

Spend your Valentine’s Day with that special someone at Del Frisco’s Double Eagle Steak House. Now accepting reservations for Valentine’s weekend, Del Frisco’s is the premier destination for a romantic dinner. The delicious, chef-driven dinner menu boasts the finest USDA Prime steaks and freshest seafood in DFW. With an extensive award-winning wine list and a bar hosting the finest spirits, Del Frisco’s offers all the tools to create an unforgettable evening.

During the Valentine’s Weekend Del Frisco’s will offer a Prime Filet Mignon and cold Water Lobster Tail feature for just $69. With unparalleled hospitality, a delectable list of craveable starters, larger-than-life entrees and irresistible side dishes, Del Frisco’s will make you fall in love at first bite this Valentine’s Weekend.

Friday, February 11 through Monday, February 14
5 p.m. until close.

Del Frisco’s of Dallas
5251 Spring Valley Rd.
(972) 490-9000

Del Frisco’s of Fort Worth
812 Main St.
(817) 877-3999

_____________________________________
Steel
Saturday, February 12 – Monday, February 14

Join us for a romantic 3-course prix fixe dinner featuring some special new items and long-time favorites for only $65 per guest. Enhance your meal with one of our Signature Cocktails or a bottle from our Award-winning Wine List.

Love at First Sight
Romance Roll—tuna, flying fish roe, jalapeno, red onion topped with strawberry & sriracha

Sautéed Shrimp & Blood Orange Salad—ponzu-butter sauce

Clam Miso—little neck clams in a Japanese broth soup

Aphrodisiac on the Half Shell—oysters in a spicy sake ponzu sauce

Golden Years—Vietnamese “Shaken” Beef—succulent pieces of tenderloin stir fried with onions and a traditional sauce

Steel Signature Miso Sea Bass—mashed yukon gold potatoes with wasabi cream and tempura asparagus

Sweet Sushi Delight—chef selection of sushi, sashimi & maki roll

Jumbo Prawn Pad Thai Noodle—stir fried rice noodles, bean sprouts & green onion with a sweet & sour sauce topped with peanuts

Happily Ever After
Chocolate Volcano Cake with cinnamon ice cream
Strawberry Mousse Cake
Brandy Fruit Foster – pineapple, banana & strawberry sautéed with brandy & brown sugar

Featured Beverages
Duval-Leroy, Lady Rose, Rose Champagne 375ml bottle $50

Be My Valentine Cocktail $10
Grey Goose Vodka, X Rated Fusion Liqueur and raspberry sake served in a martini glass

Call 214-219-9908 To Make Your Reservations!
_____________________________________
Pyramid
Executive Chef André Natera’s Valentine’s dinner was crafted as he sat thinking about what foods elicit the most amorous of feelings. He scribbled notes as flavors came to him and worked tirelessly until at last a five-course menu including Veloute of Potato & Cauliflower with Oysters and Chocolate Ganache with Strawberry Basil Ice Cream & Marshmallow emerged. Guests can the most romantic night of the year wrapped up in loved ones arms in one of our intimate booths or tucked away in the back of the restaurant with nothing but each other and the sensuous meal on their minds. See the full menu below.

The exclusive Valentine’s Dinner Menu will be available Friday, February 11 – Monday, February 14 for $75 per person with wine pairings available for $35 per person.

As a departure from featuring just a Valentine’s dinner menu, Chef Natera also created an exclusive five-course dessert tasting menu. Perhaps your Valentine’s Day dinner plans are already set but you want to end the evening with something spectacular. With Chef’s dessert menu, guests will savor confectionary creations such as Apple Ginger Soup with Apple Gelée and Candy Ginger and Berries with Marsala and Sabayon. This exclusive dessert menu will be available only on Monday, February 14 for $55 per person with wine pairings available for $25 per person. The full menu is available below.

For reservations please call 214-720-5249.
_____________________________________
Penne Pomodoro
February 11, 12, 13, 14 5 to 11pm Regular Menu also available

Soup
Shrimp Bisque served with chopped shrimp and chives $7.50

Salad
Lobster Salad, baby mixed greens, julienne carrots, fresh heart of palm, ruby red
grapefruit segments and Meyer lemon dressing. $10.50

Pasta
Heart Shaped Raviolifilled with crab and shrimp in a creamy crustacean sauce,
topped with pan roasted jumbo shrimp and chives. $20.95

Entrees
Grilled filet mignon with green peppercorn cognac sauce and pan seared Scallops
topped with red bell pepper coulis served with roasted fingerling potatoes and asparagus. $27.95

Roasted Lobster Tail stuffed with crab cake mix and spicy lemon butter sauce
with roasted fingerling potatoes and asparagus. $25.95

Dolce:
Heart shaped chocolate cup filled with chocolate mousse and fresh raspberries
with Grand Marnier cream anglaise. $7.95

Penne Pomodoro 3 Locations

Snider Plaza, 6815 Snider Plaza, 214-373-9911
Preston & Forest, 11661 Preston Road, #143, 214-368-3100
Lakewood, 1924 Abrams Parkway, 214-826-6075

www.pennepomodoro.com
_____________________________________
Victory Tavern City Grill
Monday, February 14th 5-10pm – $35/guest

Join us for a romantic evening of dinner and dancing on Valentine’s Day. We’ll be featuring a special 3 Course dinner of Chef Jim Oettings cuisine highlighting local, fresh ingredients.

Enjoy the soulful and passionate sounds of Goga and dance the night away to his repertoire of popular hits and sensual interpretations ranging from the Latin sizzle of Carlos Santana to the silky tenor of Andrea Bochelli.

It will be an unforgettable evening for you and your special someone!

Call 214-432-1900 To Make Your Reservations Before It’s Too Late!

______________________________________
Taverna
Celebrate Valentine’s 2011

Soup
Roasted heirloom tomato bisque topped with French feta cheese and basil oil. $7.95

Salad
Baby Arugula Salad with Belgian endive, radicchio, strawberries, balsamic dressing. $8.95

Appetizer
Homemade Jumbo Lump Crab Cake and a Meyer lemon butter sauce. $12.95

Pasta
Heart shaped Veal and Lobster Ravioli tossed with oyster mushrooms ragu, fresh thyme cream sauce a truffle essence. $22.95

Risotto
Risotto and Diver Scallops, Canarolli rice mixed with shallots, braised leeks, royal trumpet mushrooms, butter and parmesan. $25.95

Secondi
Pan seared baby Lamb Chop and oven roasted baby lobster tail. $27.95

Pan roasted fresh Halibut wrapped in Parma prosciutto with Prosecco hollandaise $26.95

Dolce
House made Sfogliatina con Frutti di Bosco
Sfogliatina filled with vanilla whipped cream and fresh mixed berries, chocolate vin cotto sauce. $7.95

Taverna Dallas / 3210 Armstrong 214-520-9933
Taverna / Fort Worth 450 Throckmorton-Sundance Square 817-885-7502
www.tavernabylombardi.com
______________________________________
Sangria Tapas y Bar

February 11 – 14, 5 to 11 pm

Regular Menu also available

Soup:
Heirloom Tomato Bisque topped with French Feta and basil oil.
$6.95

Salad:
Organic Spring Mix, Belgian endive, baby fennel and orange segments with a citrus dressing
Served with a goat cheese crostino
$8.50

Tapas:
Sangria Tuna Tartar, tomato sauce, bosh pear, micro celery and toasted crushed hazelnuts
$12.50

Tapas:
Grilled White Asparagus, Jamon Serrano and cava hollandaise drizzled with Muscatel reduction
$11.50

Fish:
Poached fresh Scottish Salmon, served over squid ink risotto and saffron aioli sauce.
$14.95

Meat:
Grilled Ribeye filet served with sautéed Brussels sprouts, carrots and lardon,
and a melted leek, veal juice, black truffle butter sauce.
$15.95

Dolce:
Godiva Chocolate Mousse, served with fresh raspberries and whipped cream.
$8

4524 Cole Avenue, Dallas 214-520-4863
www.sangriatapasybar.com
______________________________________
Mi Piaci
Four Days to Wine & Dine – That’s Amore!

No matter the date, lovebirds can enjoy a delicious 3-course Valentine’s Day dinner all weekend at Mi Piaci. Chef Ross Demers has created a special menu, giving diners many options to choose from for each course. As an Antipasti, or appetizer, enjoy selections such as Adriatic style lobster bisque, a classic Caesar salad, or risotto croquettes. For the entrée, or Piatti Caldi, try a delectable dish like the Chilean sea bass on basil pesto risotto with seasonal vegetables and finished with lemon glaze veal scaloppini with zucchini pasta, oven dried cherry tomatoes and lemon caper butter sauce or fontina cheese filled tortelloni with king crab, mushrooms, roma tomatoes, asparagus and white wine truffle butter sauce. And for Dolci, or dessert, you can’t go wrong with a classic Venetian Tiramisu made with mascarpone, Italian liquors, espresso and topped with cocoa or a dark and white chocolate flourless cake with hazelnut gelato. Sip a complimentary glass of champagne or bottle of house wine while enjoying the romantic ambiance of Mi Piaci Ristorante Italiano, a Dallas favorite for 20 years.

Amore Dinner at Mi Piaci
Friday – Monday, February 11-14, 2011
4:00-11:00 PM
Mi Piaci
14854 Montfort Drive
Friday & Saturday $65 – 3-course dinner & glass of champagne
Sunday $65 – 3-course dinner & bottle of House Red, White or Prosecco per couple
Monday $75 – 3-course dinner, glass of champagne and rose
RSVP to (972) 934-8424
______________________________________
560 by Wolfgang Puck
Five Sixty by Wolfgang Puck Celebrates Valentine’s Day with Two Special Tasting Menus

Five Sixty by Wolfgang Puck is indulging Dallas diners this Valentine’s Day. Executive Chef Patton Robertson has designed two special menu options for the occasion one an individual Tasting Menu, and the other a Couples Tasting Menu.

The swoon-worthy menus offer four courses of Wolfgang Puck’s signature Asian influenced cuisine with an emphasis on foods that excite and delight, which, in combination with Five Sixty’s unparalleled views, set the ideal scene for Valentine’s Day celebrations.

Delectable dishes include Chilled Blue Point Oysters with Champagne Foam, Pear Mignonette, and Osetra Caviar Seared Diver Scallops with Wild Field Mushrooms, Shishito, and Thai Basil Nage and Grilled Venison Chop with Mala Sweet Potatoes and Plum Wine.

The individual Tasting Menu, consisting of the chef’s amuse, a choice of first, second, and third courses, as well as a dessert, is offered at $115 per person, with an optional wine pairing for $50 per person. The 4-course Couples Tasting Menu is priced at $140 per person with wine pairing offered at an additional $60.

Sunday, February 13 & Monday, February 14
Seatings begin at 5 p.m. with the last seating at 9:30 p.m.
Five Sixty by Wolfgang Puck
Reunion Tower
300 Reunion Boulevard
214.741.5560

Rosewood Mansion on Turtle Creek

Treat your sweetie to a special Valentine’s Day dinner at the Mansion Restaurant. The three-course menu includes starter, entree and dessert options and is offered Monday, Feb. 14, during dinner hours. $125 per person.

Starter, choice of:
Cauliflower Soup, lobster dumpling, black truffles
Pear and Endive Salad, watercress, pomegranates, walnuts
Seared Foie Gras and Ahi Tuna, daikon salad, togarashi spice
Potato Gnocchi, pork belly, petite collard greens, pommery mustard
East Coast Oysters, bloody Mary sorbet, pickled cucumbers

Entrée, choice of:
Swordfish a la Plancha, citrus beurre blanc, marble potatoes, baby spinach
Slow-Roasted Salmon, celery root puree, blood orange reduction, celery salad
Rack of Lamb, braised lamb shoulder, stone-ground grits, braised Texas kale
Beef Tenderloin, potato puree, roasted garlic béarnaise, brussels sprouts, bacon
Organic Roasted Chicken, albufera sauce, glazed baby vegetables

Dessert, choice of:
Passion – rum baba, passion fruit panna cotta, tropical brunoise
Champagne & Raspberry – champagne sabayon, citrus panna cotta, raspberry compote, champagne sorbet
Chocolate Trio – milk chocolate espresso pot au creme, molten chocolate cake, dark chocolate ice cream

The Mansion Restaurant also will feature a four-course Valentine’s tasting menu Friday through Sunday nights in addition to the standard a la carte menu. Call the Mansion Restaurant at 214.443.4747 for reservations.

Known for its romantic ambience and secluded setting in the heart of Dallas, Rosewood Mansion on Turtle Creek is the perfect place for a weekend getaway. Enjoy Valentine’s weekend room rates from $300 per night add breakfast with rates from $330 per night. Enjoy dinner, drinks and a room with the Valentine’s Taste of the Mansion Package rates start at $525 per night.
_______________________________________

Kimpton’s Hotel, Palomar Dallas & Central 214
February Packages & Dining Specials Feature Champagne, Chocolate & “Robe-mance”

Nothing says romance like champagne and chocolate. For the month of February, guests at Kimpton’s Hotel Palomar and its Central 214 restaurant can “Get Your Veuve On” with special Valentine’s Day packages and dining features created for indulgence.

“Get Your Veuve On” Package
Packed with passion-inspiring perks, the “Get Your Veuve On” package, offered exclusively at Hotel Palomar Dallas from February 7– 28, includes:

Overnight accommodations
Chilled bottle of Veuve Clicquot champagne
$50 dining credit for either Central 214 restaurant or room service (perfect toward a Valentine dinner or February chocolate dessert features!)
In-room movie of your choice
Free overnight valet parking

Rates start at just $289 a night. Book online with the rate code “VEUVE” or by calling 214-520-7969 and requesting the “Get Your Veuve On” package.

“A Robe-mantic” Retreat”
Guests can also stoke the flame of love with a relaxing “Robemance” package available at Hotel Palomar Dallas and other Kimpton hotels across the country. Bookable beginning January 24 for February stays, this rendezvous for traveling twosomes includes two new signature Kimpton animal print bathrobes to take home ($180 value) and a $25 credit to use for in-room dining or at Central 214. To book, simple use “ROBES” in the rate code box, or by phone by requesting the “Robemance” package.

Live. Love. Lust: Central 214 Valentine’s Dinner
Diners can further indulge with Chef Blythe Beck’s romantic “Live. Love. Lust: Valentine’s Dinner” offered at Central 214 from Friday, February 11 – Monday, February 14. The five-course dinner features a complimentary glass of Veuve Clicquot and a menu of brie and champagne bisque salad of butter bibb lettuce, granny smith apples, Asian pears, and maple almonds with a tangerine honey vinaigrette white wine and butter crab legs with port salut and sherry macaroni and cheese casserole and a main course of garlic crusted prime rib with burgundy mushrooms, fresh horseradish parsnip puree and crispy fried onions. Top it off with a dessert of luscious chocolate turtle cake. The Valentine’s Dinner is priced at $75 per person with optional wine pairings for $35. Reservations are available by calling 214-443-9339.

The Love of Chocolate: Dessert Features
It’ll seem like Valentine’s Day every day in February with Central 214’s special chocolate dessert features for National Chocolate Month. Chef Blythe Beck’s rich chocolate creations include a chocolate chip bread pudding and a chocolate, peanut butter & banana shake served with a warm blondie brownie.

Guests and locals are also invited to a special Chocolate Lover’s Day – Chocolate Wine Hour, to be held February 17, from 5-7pm in the Hotel Palomar Dallas living room lobby, and at other Kimpton hotels nationwide. Enjoy a variety of complimentary chocolate treats and drinks.

CENTRAL 214
“LIVE. LOVE. LUST: VALENTINE’S DINNER”

Indulge in this romantic five-course dinner featuring a complimentary glass of Veuve-Clicquot champagne and Chef Blythe Beck’s menu of brie and champagne bisque salad of butter bibb lettuce, granny smith apples, Asian pears white wine, and butter crab legs with sherry macaroni and cheese casserole and a main course of garlic crusted prime rib with burgundy mushrooms. Top it off with a dessert of luscious chocolate turtle cake. The Valentine’s Dinner is priced at $75.00 per person with optional wine pairings for $35.00. Reservations are available by calling 214-443-9339.

Brie and Champagne Bisque
Caviar Crouton

Butter Bibb Lettuce
Granny Smith Apples and Asian Pears
Maple Almonds
Tangerine Honey Vinaigrette

White Wine and Butter Steamed Crab Legs
Port Salut and Sherry Macaroni and Cheese Casserole

Garlic Crusted Prime Rib
Burgundy Mushrooms
Fresh Horseradish and Parsnip Puree
Crispy Fried Onions

Chocolate Turtle Cake
Chocolate Cake, Peanut Butter and Heath Bar Crunch

Friday, February 11 – Monday, February 14
Seatings from 5:00-10:30pm

Central 214 at Hotel Palomar Dallas
5680 North Central Expy. at Mockingbird Lane
214-443-9339

La Fiorentina
Valentine’s Day

Available February 11, 12, 13 and 14

Regular Menu Also Available

Chambord, Raspberry, Prosecco

Crab and Corn Bisque $11.00

Topped with Jumbo Lump Crabmeat, Chives, Crème Fraiche

Braized Red Belgium Endive and Mache Salad $13.00

With Roasted Yellow Beets, Caramelized Blood Orange, Gorgonzola,

Candied Walnuts and Blood Orange Vinaigrette

Home Made Maine Lobster Ravioli 32.00

Served with a Lobster sauce, and topped with Chopped Tomatoes, Lobster Meat,

Chives and Meyer Lemon zest

Duetto of 6 oz. Filet Mignon and Nigerian Colossal Shrimp $47.00

Served with Veal Jus, Meyer Lemon Buerre Blanc, Local Vegetables and Potato of the Day

With Artichoke and Roasted Tomato Sauce.

Served with Roasted Beet Gnocchi tossed with Butter and Sage

Veal Chop Valdostani $38.00

Topped with Parma Ham and Fontina Cheese. Served with a Black Truffle, Royal Trumpet Mushroom Veal Demi,

Local vegetables and Potato of the Day

Chocolate Tower for 2 $16.00

Filled with Fresh Berries, Sponge Cake, Chocolate Mousse, Raspberry Sauce and Whipped cream

Merange Dome filled Vanilla Sponge Cake Brushed with Grand Mariner, Homemade Bacio Gelato and Fresh Raspberries.

Served with a Chocolate Vin Cotto and Raspberry Crème Anglaise

Illy Coffee, Amaretto, Brandy, Fresh Whipped Vanilla Crème, Cinnamon dash

4501 Cole Ave.
www.lafiorentinadallas.com

Norma’s
Spreading the Love with Delicious Down-Home Cookin’
Norma’s Café brings romance to the table on February 14 with its Valentine’s Day specials. Lovebirds can cuddle up and share a romantic southern meal. Each location will serve a different delectable couples menu for only $29.99. Dine in at the original Oak Cliff store and enjoy a finger lickin’ appetizer sampler, a choice of Monterey Chicken or Rib Eye Steak with a loaded baked potato and a luscious four layer red velvet cake. Love is also in the air at the North Dallas location, offering an appetizer sampler, a choice of Tilapia Veracruz or Brisket Tacos with selected sides and the scrumptious four layer red velvet cake. On this special day guests can BYOB at both locations…Cheers to love at Norma’s Café.

Norma’s Café
17721 N. Dallas Pkwy #130
or
1123 W. Davis

Starter: Appetizer Sampler includes fried mushrooms, fried pickles and onion rings. No substitutions.

Entrée: Monterey Chicken, eNORMAus chicken breast smothered with green onions, mushrooms and tomatoes, topped with jack cheese.
Rib Eye Steak, charcoal grilled steak smothered with mushrooms and onions.
Both entrees come with a loaded baked potato and side salad.

Dessert: Four layer red velvet cake

Starter: Appetizer Sampler includes spicy bites, cheese quesadillas and fried mushrooms. No substitutions.

Entrée: Tilapia Veracruz, grilled tilapia with tomato sauce, covered with fresh garlic, sliced onion and cilantro. Served with a choice of two sides.
Brisket Tacos, three shredded and smoked brisket tacos in a corn tortilla, topped with fresh mix of cilantro and onions. Served with rice and beans.
Both entrees come with side salads.

Dessert: Four-layer red velvet cake

**Guests are allowed to BYOB at both locations on Valentine’s Day
_______________________________________

Bolla at The Stoneleigh Hotel & Spa
Celebrate Valentine’s Weekend & Valentine’s Day with a choice of two Prix Fixe menus!

Friday, February 11
6:00 p.m. – 10:00 p.m.
Bolla will feature the normal Dinner Menu and a special Valentine’s Tasting Menu for $85 per person.

Saturday, February 12 & Monday, February 14
6:00 p.m. – 10:00 p.m.

Bolla will present your choice of two Prix Fixe Valentine’s menus (attached) for $85 per person.

Bolla will be closed for dinner on Sunday, February 13, 2011.

Menus
Valentine’s Day
FEBRUARY 14, 2011

Menu #1: Lobster, Scallop, & Champagne

1st Course
Lobster Salad
Compressed Fruits . Champagne Granita . Arugula . Osetra Caviar

2nd Course
Pan Seared Scallops
Red Beet Risotto . Asparagus . Champagne Butter

3rd Course
Champagne Poached Lobster Tail
Scallop Mousse . Butter Leeks . Spinach . Tomato Gnocchi

Dessert
Champagne Toast
Strawberry-Champagne Sorbet . Champagne Cake . Champagne Brulee

1st Course
Beef Tartare
Tempura Mushrooms . Celery Salad . Pommery Grain Mustard

2nd Course
Chanterelle Mushroom Bisque
Pulled Short Ribs . Mushroom Biscotti . Espresso Syrup . Steamed Milk

3rd Course
Charred Ribeye Steak
Black Truffle Salsify . Porcini Mushrooms . Point Le Veque . Roasted Onions

Dessert
Peruvian Chocolate Tasting
Chocolate Cake . Godiva Liquor Gelato . Chocolate Brulee

Choice of Menus
$85 per person

Cesar Gallegos, Executive Chef
Devan Gernert, Chef de Cuisine

NICOLA’S RISTORANTE ITALIANO

Special Felice San Valentino Menu Offered February 12-14

For those looking to add a little more amore to their Valentine’s Day experience, Nicola’s Ristorante Italiano is offering a special Felice San Valentino couple’s menu created by Chef Sascia Marchesi for $79 per couple plus tax and gratuity. It will be served nightly from Saturday, February 12 through Monday, February 14. In addition, Nicola’s most treasured menu items of handcrafted, authentic Italian cuisine will be available. Nicola’s is located at 5800 Legacy Drive in The Shops at Legacy and reservations can be made by calling (972) 608-4455 or visiting www.nicolaslegacy.com .

The Felice San Valentino menu begins with a complimentary Focaccia Emiliana Al Fuoco, signature flat bread dressed with savory ricotta cheese and prosciutto di parma, topped with balsamic reduction and served with a glass of Martini & Rossi Pomegranate Prosecco. The Primi (First Course) is Bocconcini Misti Della Casa, tomato caprese skewers, mini risotto crab cakes, spek ham and mascarpone with figs inside crispy mini baskets with cremini mushroom mousse. A wine pairing of Alois Lageder Pinot Bianco is available for $7. Secondi (“Seconds” in English) is a choice among Sogliola Dorata Con Cestino Di Verdure E Prosciutto San Danielle, golden-breaded lemon sole on mixed field greens with prosciutto-wrapped avocados, zesty aioli mayonnaise and Dijon-lemon sauce with a J. Pinot Gris ($8) Granseola E Madaglioni Di Vitello, pan-seared veal medallion with lump crab meat and chardonnay-lemmon-butter sauce, gorgonzola polenta and asparagus served with Carmel Road Chardonnay ($8) or Risotto Al Limone Con Salmone E Capperi In Crema Di Mascarpone, risotto with roasted salmon, capers and citrus-mascarpone cream served with an A To Z Pinot ($9). To finish off the evening, a Dolce (Dessert) of Spuma Al Cioccolato Gianduja E Puree Di Pere Arrostite, Fragole Vestite, Gianduja chocolate mousse shooters with roasted Bosc pear puree and strawberries vested in fondant chocolate with biscotti. This may be paired with a Banfi Rosa Regale for $10.

RISTORANTE NICOLA

Special Valentine’s Day Menu For Two Available Saturday through Monday.

The Italian language is considered by many to be the language of love, so it would only make sense that Italian food is equally as rich with romance. With this in mind, Ristorante Nicola celebrates Valentines Day (San Valentino) with a special couple’s menu created by Executive Chef Luigi Iannuario for $89 per couple plus tax and gratuity. This menu will be available nightly from Saturday, February 12 through Monday, February 14. The restaurant’s most treasured items from the regular menu of house-made pastas and other delicacies will also be available during this time. Ristorante Nicola is located at 8111 Preston Road in Dallas and reservations can be made by calling (214) 379-1111 or visiting www.nicoladallas.com .

The Valentine’s Day menu for two begins with a complimentary Focaccia Pomodoro E Basilico, signature flat bread with tomatoes and basil, served with Martini & Rossi Pomegranate Processco. The Primi (First Course) is Gamberoni Insalata Pesta, poached jumbo shrimp served over mango, papaya, avocado and mache salad tossed with blood orange vinaigrette. A wine pairing of Pinot Grigio Baroni Fini is available for $9. For Secondi (“Seconds” in English) guests may select one per person among Spiedini Di Capesante, prosciutto-wrapped sea scallops and filet mignon skewers, wild baby arugula, fennel and pink grapefruit salad with a veal balsamic reduction served with Montepulciano D’Abruzzo Illuminati ($11) Tagliatelle All’astice Con Piselli, flat, ribbon-like Tagliatelle pasta tossed with lobster meat, sweet peas and red bell peppers in lobster sauce served with Gavi Batasilo ($9) or Filetto Di Branzino, pan-roasted branzino filet with oven-roasted tomatoes, diced jumbo shrimp, butternut squash purée and leek-butter sauce paired with Morgan, Chardonnay, Santa Lucia Highlands ($11). To end the evening, the Dolce (Dessert) is a Mousse Di Cioccolato Fondente, semi-sweet chocolate mousse, fresh strawberries, passion fruit sauce and white chocolate shavings. It can be paired with Moscato D’Asti Mionetto for $8.

The Second Floor
The Second Floor Bistro allows guests to celebrate Valentine’s Day three times this year

Chef J Chastain has put together a collection of delectable dishes sure to inspire any romantic this Valentine’s Day at The Second Floor. As opposed to the normal prix fixe meal, guests can choose from any and all of the romantic Valentine’s Day options, or order their favorite dish from The Second Floor’s regular menu. The Second Floor is also serving the special dishes the Saturday and Sunday prior to February 14—a romantic and refreshing alternative for those who are unable to celebrate on Cupid’s big day.

Saturday, February 12 – Monday, February 14, 11 am to 11 pm

The Second Floor at the Westin Galleria
13340 Dallas Parkway

Prosciutto Salad, aged goat cheese, cantaloupe, nivole vinaigrette

Lobster Ravioli bisque, butternut, bacon

Halibut, parsnip soup, beet greens, pickled sunchoke salad

Beef Tenderloin Filet, porcini ragout, brussels sprouts, tomatoes

Cherries Jubilee Panna Cotta, almond crumble, lemon meringue
972-450-2978
_______________________________________

Bijoux
VALENTINE’S DAY AT BIJOUX WILL LEAVE GUESTS SAYING “J’TAIME”

Chef Scott Gottlich has created an intimate four-course meal in one of the most intimate and romantic settings in Dallas, Bijoux. The Valentine’s Day feast will allow guests the option of choosing one delicious dish from each of the four courses. Complement each delectable plate with Sommelier Gina Gottlich’s vino preference, and you and your romantic counterpart are on your way to a night of amour.
$85 per person, $45 for wine pairings

Monday, February 14, 5:30 pm until close

5450 West Lovers Lane Suite 225
214-350-6100

Chestnut and White Sweet Potato Agnolotti, parmigiano-reggiano, beurre noisette, black truffles
2008 S.A. Prüm “Essence” Riesling, Mosel-Saar-Ruwer, Germany

Warm Asparagus Salad, oyster mushrooms, poached egg, béarnaise
NV Schramsberg “Mirabelle,” California

Lobster Bisqueravioli, chervil, vanilla bubbles
2009 Ryan Patrick “Naked” Chardonnay, Columbia Valley

Pan Seared Prawn, Brussels sprouts and bacon sherry vinaigrette
2008 Teira Sauvignon Blanc, Dry Creek Valley

Slow Braised Pork Belly, golden beets, warm apple salad, pomegranate
2006 David Bruce Petite Sirah, Central Coast

Pan Seared Foie Gras
kabocha squash puree, candied turnips, sour grapes (fourteen dollar supplement)
2007 Steele Pinot Noir, Carneros

Arctic Char, polenta, clams, bouillabaisse
2007 Hess “Su’skol Vineyard” Chardonnay, Napa Valley

Duo of Veal, roasted tenderloin, sweetbreads, caper berries
2006 Fort Ross Pinotage, Sonoma Coast

Filet of Beef, rutabaga, haricots verts, red wine jus
2006 Praxis Merlot, Alexander Valley

Roasted Mushroom Risotto, chanterelles, parmigiano-reggiano, porcini oil
2007 Alois Lageder Pinot Bianco, Alto Adige, Italy

Vahlrona Chocolate Dome, cherry cognac reduction, dentile, frangelico ice cream
Taylor 10 Year Tawny Port

Blood Orange Panna Cotta, kumquat, vanilla, white chocolate
2007 Michele Chiarlo “Nivole” Moscato d’Asti

Robiola, walnut cake, cranberry and citrus compote
2006 Jorge Ordonez “Seleccion Especial #1” Late Harvest Moscatel, Malaga, Spain
_______________________________________

Texas de Brazil

This Valentine’s Day, Texas de Brazil’s domestic locations invite guests to share a memorable evening with their special someone by featuring special Valentine’s Day cocktails and a decadent chocolate dessert. These romantic specials are the perfect pairing to Texas de Brazil’s sumptuous dinner menu.

Specialty cocktails include the Brazilian Rose, ideal for the rose in one’s life the Brazilian Kiss, which is sure to be as enjoyable as the kiss to follow the Raspberry Cream Dream, and the decadent Milky Way Martini among others. Cocktails are offered from $7 – $9, prices vary by location. Complete menu is below, recipes and photos available upon request.

To top off a romantic dinner, Texas de Brazil presents a decadent Triple Layer Chocolate Mousse Cake just right for sharing after a savory Valentine’s Day meal. The dessert is a delectable 3-layer cake made with layers of light and dark chocolate mousse topped with a chocolate ganache. Photo available upon request.

Valentine’s Day Cocktails and Triple Chocolate Mousse Cake available February 11 through Valentine’s Day, February 14.
$7 – $9, prices vary by location

Addison, TX: 15101 Addison Rd., 972.385.1000
Dallas, TX: 2727 Cedar Springs Rd., 214.720.1414
Fort Worth, TX: 101 N. Houston St., 817.882.9500
_______________________________________

Morton’s The Steakhouse

Morton’s The Steakhouse invites you to join them February 11 through 14, 2011, to celebrate the most romantic occasion of the year, as well as the restaurant’s last days at the famed Elm Street location. Morton’s will welcome couples looking for a one-of-a-kind dining experience featuring the full dinner menu or a special three-course menu for two that will melt hearts and warm spirits. Enjoy USDA prime-aged steak, succulent seafood, award-winning wine and champagne list, and rich, decadent desserts.

Be sure to try Morton’s special Valentine’s Day Cocktail, The Red Velvet, which is sure to set the mood. The occasion will also allow diners the chance to enjoy one last meal at the Elm Street restaurant that has been a downtown Dallas staple for 23 years. This romantic fine-dining experience won’t leave your sweetie disappointed.
_______________________________________

Texas State Railroad

Romantic Valentine’s Dinner Trains Scheduled at the Texas State Railroad
The Texas State Railroad is holding two Valentine’s Dinner Trains on Saturday, Feb. 12 and Monday, Feb. 14. “Our Love is On the Line” Dinner train is a romantic evening train excursion complete with a three-course meal, candlelight setting, and live musical entertainment.

Dinner entrée options include Cider Marinated Ribeye Steaks or Grilled Salmon Fillet with Blackberry Cilantro Sauce paired with complimentary side dishes and an option of German Chocolate Pie or Strawberry Swirl Cheesecake to be served with coffee on the return trip from the Mewshaw Siding. Guests may bring one bottle of wine to enjoy with the meal.

“Our dinner trains have become very popular,” said Lori Pennington, marketing manager. “The Valentine’s Dinner train is a very romantic and unique way to celebrate Valentine’s Day!”

The champagne reception and live musical entertainment begins at 6:30 pm at the Texas State Railroad Rusk Depot and the dinner train departs at 7:30 pm and returns at approximate 9:30 pm. Tickets are $110 per person for ages 21 and over.

Seating is limited and advance reservations are required. Last date to book tickets is Friday, Feb. 11 at noon. For reservations visit www.TexasStateRR.com or call 1-888-987-2461.

_______________________________________
Cru
Saturday February 12th – Monday February 14th

Join us for a romantic prix fixe 4-course dinner & Champagne toast at the incredible value of $45/guest. Our menu is also available a la carte.

Enjoy our extensive bottle wine selection and our special wine country cuisine, with an emphasis on incorporating fresh, seasonal ingredients to pair perfectly with wine. Our knowledgeable servers are always ready to suggest a wine pairing from our bottle wine or by-the-glass list. Reservations available from 5 – 10pm

Nana
Named one of the “Top Ten Romantic Restaurants in America” by world-renown restaurant critic John Mariani of ForbesTraveler.com, Nana truly holds the title of Dallas’ most romantic dining destination for Valentine’s Day. Executive Chef Anthony Bombaci has created an exquisite four-course Valentine’s dinner menu featuring such savory options as Chilean Langostine Ceviche, Slow Roasted Breast of Duck, and Warm Valrhona Manjari Chocolate “Fondant.” To view the full menu go to nanarestaurant.com . The breathtaking panoramic view from the 27th floor and museum-quality art from the private collection of Margaret and Trammell Crow set the tone of opulence, royalty, and romance.

The four-course menu starts at $99 per person (plus tax and gratuity) and includes a glass of rose-colored Moët & Chandon Rose Imperial champagne. The Valentine’s menu will be available from February 11th to 14th and seating will begin at 5:30pm each day.

If you are looking for an even more romantic experience, the legendary Hilton Anatole is offering exclusive rates to guests who dine at Nana for Valentine’s Day. Book a plush guestroom for $79, corner suite for $99 or a luxury suite for $139 – based on availability. Hotel specials and dinner reservations are only available by calling Nana at 214.761.7470.

Meddlesome Moth
MONDAY, FEBRUARY 14TH
$65/PERSON PLUS TAX AND GRATUITY
SUGGESTED PAIRINGS ARE NOT INCLUSIVE

THE LOOK
OYSTERS AND PEARLS
UNI AND QUAIL EGG SHOOTER
Suggested Pairing: Champagne Toast

THE KISS
OPTION ONE
KOBE BEEF CARPACCIO
WATERMELON GASTRIQUE, PICKED RED ONION, ARUGULA
Suggested Pairings: Sunner Kolsch or Riff Pinot Grigio

OPTION TWO
LOBSTER SALAD
PINK LADY APPLES, CHERVIL, CARDAMOM BEURRE BLANC
Suggested Pairing: Blanche de Brussels or Anne Amie Cuvee

THE RAPTURE
OPTION ONE

BRAISED LAMB SHOULDER “POT ROAST”
ROASTED ROOT VEGETABLES
Suggested Pairings: Avery Ellies Brown Ale or Charles Smith Merlot

OPTION TWO
ALASKAN BLACK SABLE FISH
CHORIZO, SOUBISE
Suggested Pairings: Sierra Nevada Pale Ale or Fess Parker Chardonnay

CONSUMATION
(SHARED PLEASURE)
CHOCOLATE DECADENCE
RASPBERRY-CHAMPAGNE GELEE
ASSORTED TRUFFLES
Suggested Pairing: Monks Café Belgian Sour or Nivole Moscato d’Asti

MENU SUBJECT TO CHANGE BASED UPON AVAILABILITY OF PRODUCT
_______________________________________
La Duni
LA DUNI SWEET DEALS FOR VALENTINE’s

La Duni Latin Cafes offer a Sweetheart deal for Valentine’s. The Oak Lawn and McKinney Avenue locations will have a four course dinner including a champagne toast for $49.95 per person. Other beverages, taxes, and tip are additional. Seating is every 30 minutes from 5:00-10:00 pm. La Duni NorthPark features their regular menu.
For reservations call Oak Lawn 214/520-6888 or McKinney 214/520-7300. A credit card number is required to guarantee reservations, and a 50% charge on all cancellations after Feb. 10th if seats are not resold will apply.
Sweet love blooms at La Duni, with or without, the 4-course special dinner. A combination of roses and cupcakes can be ordered in various quantities with special prices before Feb 12th. The orders may be placed at any of the La Duni locations and must be picked up at the location where ordered. For details consult www.laduni.com
_______________________________________
Hotel St. Germain
Love is always in the air at Hotel St. Germain, and four full days of St. Valentine’s celebrations is intoxicating!

Dinner—A decadent multi-course special Valentine’s menu will be served in our stunning candlelit dining room for four nights: Friday, February 11th ($95) and Saturday, Feb 12th, Sunday, February 13th and Monday, February 14th at $125.

Wine pairings will also be offered. Celebrate on any of these nights with the same menu and magical atmosphere.

Soup
Wild Mushroom and Artichoke with Sherry and Chive Crème Fraîche

Appetizer
Medium Rare Lamb Medallion on Creamy Polenta with a Pink Pesto Sauce

Seafood
Jumbo Spotted Prawn with Paprika on Lemon Coriander Jasmine Rice, Lobster Tarragon Sauce

Entrées
Prime Beef Tenderloin Filet on Port Wine Potato Mousseline, Fried Asparagus, Creole Mustard Demi-Glace
or
Chilean Sea Bass on White Truffle Risotto with Olive Oil-Poached Tomatoes, Haricot Vert, Caviar Beurre Blanc

Fromage
Soft French Goat Cheese Wrapped in Puff Pastry, Toasted Pine Nuts, Orange Blossom Honey, Mache

Dessert
Raspberry Opera Cake with Chocolate Ganache, Vanilla Bean Crème Fraîche Anglaise, Pistachio Tuille

Hotel Suites—The ultimate Romantic indulgence should always include an unforgettable overnight stay in one of our seven fabulous Suites, all with fireplaces and canopied beds and plus a Deluxe breakfast served in your Suite the next morning.

Enchanted Evening—Want to cast a Spell or try one of our secret Love Potions? Perhaps a Voodoo Love Kit, a Champagne Massage or a Lover’s Treasure Hunt with antiqued calligraphy Clues sealed with wax and hidden in your Suite? Take your choice for an extra special experience for you and your special someone.

Boutique Gifts Choose beautifully wrapped gift boxes of Hotel St Germain Confections like Gorgeous French Macaroons Creamy Pralines Chocolate Almond Toffee and more. The full list with photos of all our Valentine’s Day gift items will be displayed online at our website www.hotelstgermain.com. Please call 214-871-2516 for Reservations and Boutique orders. 2516 Maple Avenue, Dallas Texas 75201

_______________________________________
Brackets
The VIP of Valentine’s Day Rendezvous

Cupid’s love spell comes and goes, but guests are sure to feel pure bliss during Brackets’ Valentine’s Day Rendezvous. A trio of festive events will take place in celebration of the legendary holiday honoring Saint Valentine. For those seeking someone special, the Meet Your New Mate Happy Hour February 11 is the place to be. It’s not the typical singles mixer. Guests can enjoy specialty cocktails in a fun atmosphere while scoping out Dallas’ cream of the crop. Love will be in the air at the Stoplight Party February 12 where color coordinated napkins will represent relationship statuses. Single and ready to mingle patrons will have green napkins those whose love lives are a little more complimented will use yellow napkins and those who are spoken for will have red napkins. Guests can mix, mingle and try to find someone new who’s also single, or spend time with their significant others.

During the Valentine’s Day Rendezvous love birds can enjoy delectable cuisine from Brackets’ Valentine’s Day menu for $75 per couple. The special menu consists of Brackets’ addictive garlic knots and pepperoni rosettes, a choice of a delicious soup or salad, Chicken Chop or Ravioli Aragosta, and dessert along with a sparkling wine. Guests can also indulge in Brackets’ regular menu items. Whether guests are rocking the single life, happily involved in a relationship, or are looking for the love of their life, Brackets has something for everyone… It holds the gold medal for places to celebrate Valentine’s Day.

Meet Your New Mate Happy Hour: Friday, February 11 from 5 – 7 p.m.
Stoplight Party: Saturday, February 12 at 7 p.m.
Valentine’s Day Dinner: Friday, February 11 – Monday, February 14
Dinner reservations recommended and begin at 5 p.m. (214) 823-0123

Brackets (Adjacent to the Hotel Palomar)
5330 East Mockingbird Lane, Suite 100
Dallas, Texas 75206

Valentine’s Day Dinner – $75 (Menu listed below) Available February 11 – 14
Reservations Recommended beginning at 5 p.m.
$75 per couple

Starter
GARLIC KNOTS & PEPPERONI ROSETTES | pizza dough & pinwheel shaped pepperoni

First Course
Choice Of:
ORGANIC LIVE GREENS SALAD| blood orange segments, rose petals & passion fruit vinaigrette
LOBSTER BISQUE | velvety vodka cream

Second Course
Choice Of:
CHICKEN CHOP | pan roasted breast stuffed with drunken goat cheese cauliflower puree & strawberry demi-glaze
RAVIOLI ARAGOSTA | lobster meat stuffed pasta, savory sage cream & edible flowers

Third Course
Choice Of:
DARK CHOCOLATE MOUSSE |garnished seasonal berries, whipped cream, chocolate cigar
RED VELVET CAKE

Chateau Bistro
Valentines Dinner 2011

Starter—Lobster Ravioli in a Light Lemon, Curry & Cilantro Sauce

Small Spring Salad—Baby Greens, Cranberries,Walnuts & Minced Red Onion in a Champagne Dressing

Intermezzo—Lemon Sorbet with Mint

Surf & Turf—Lemon & Tarragon Bearnaise Served with Asparagus Tips& Potato Au Gratin
Or
Fresh Salmon Almond Encrusted with a Lemon-Dill & Apricot Sauce Served with Asparagus Tips& Potato Au Gratin

Dessert
Creamy Cheese Cake
Or
Orange Chocolate Mousse

$ 47 Per Person, Pre-Paid
Non Alcohol Beverages Included.
For Reservations 903-473-1909

Screen Door
CELEBRATE YOUR VALENTINE AT SCREEN DOOR IN ONE ARTS PLAZA
Regular menu and Valentine specials throughout February 11 – 14

Love is in the air at Screen Door in One Arts Plaza. Celebrate your sweetheart throughout St. Valentine’s weekend, Friday, February 11 – Monday, February 14 including Sunday brunch on February 13 from 11:00 a.m. until 2:30 p.m., with Valentine-inspired menu and cocktail specials.

Chef David McMillan has created special menu items in addition to Screen Door’s regular menu, including: Lobster bisque with house made crème fraiche Fried oysters “Rockefeller” Stuffed Maine lobster with Jonah crab, Maine sweet shrimp and porcini, Sauce Maltaise Petit filet and chestnut scallops, pomme puree, roasted asparagus, sauce Marchand du Vin and for a sweet ending, Raspberry and dark chocolate Charlotte with soft cream.

Toast your Valentine with cocktail and sparkling specials, such as Veuve Clicquot Brut ($14 per glass/$70 per bottle) Domain Chandon “Etoile” Rose ($10 per glass/$50 per bottle), Strawberry Kiss Martini with crushed strawberries, Grey Goose and lime ($12) and a Godiva Chocolate Raspberry Martini with Godiva raspberry chocolate vodka ($12).

While you dine, enjoy the contemporary and classical music of harpist Naoko during Sunday brunch and Valentine’s Day dinner. Reservations are highly recommended by calling 214.720.9111 or visit our website, screendoordallas.com.

Bring that special someone and join us for a fabulous four course creation from Chef Avner Samuel at NOSH Euro Bistro. Your complete evening is priced at $89 per person and is sure to delight you both!

Check out our special menu and then call to make your reservation for this limited availability event.

Valentine’s Day 2011 Menu $89

Farm Egg Custard house cured salmon & american sturgeon caviar

Singapore Style Lobster Tempura butternut squash, sweet chili & cilantro

Kobe Meatballs black truffle béarnaise

Crispy Pacific Oysters garlic spinach & tarragon cream

Ahi Tuna Tartare crispy sticky rice, asian pear & soy syrup

Foie Gras Duo caramelized quince & duck confit (add 12)

Seared Diver Scallops pancetta, brussel sprout leaves & satsumas

BBQ “Shrimp & Grits” green peppercorn butter & frisee

Pan Roasted Halibut braised oxtail & melted leeks

Braised Short Rib “Pot Pie” roasted root vegetables & cheddar biscuit

Grilled Beef Tenderloin Medallions wild mushroom ragout & black truffle foie gras butter (add lobster 21)

CELEBRATE VALENTINE’S DAY WITH A WEEKEND OF ROMANCE

The Grape Restaurant, Dallas’ most romantic restaurant for nearly 40 years, is celebrating Valentine’s Day all weekend long so pick a day and make a date. Friday, Saturday and Sunday (February 11-13) features romantic a la carte dinner specials in addition to the popular menu.

The popular dining destination for lovers’ features a chef inspired Valentine’s Day prix-fixe 3-course menu Monday, February 14 (beginning at 5pm) for $65 person with an option to add wine pairings ($20) beverages, tax and gratuity additional. With decadent choices available in each course, Valentines can celebrate the occasion with romantic bistro fare prepared by Chef/Owner Brian C. Luscher.

Reservations are recommended for these special evenings. Located at 2808 Greenville Avenue, The Grape is open for dinner nightly at 5:30pm. For reservations call 214-828-1981 or visit the website at www.thegraperestaurant.com. Complimentary valet parking always provided.

Fire Oak Grill

On Monday, February 14th, we invite you to dine with us and enjoy a unique menu that Chef Eric Hunter has customized for this special day.

Our Valentine’s dinner price is $65 per person. Reservations will be at half-hour marks from 5 to 10 p.m. To reserve a table, please contact Jennifer Hunter at 817-598-0400.

Course 1
Lobster Bisque
Lobster and Brandied Fresh Cream
Tuna Tar Tar
With Crispy Won Tons, Spicy Chile, and Cilantro
Smoked Pork Carnitas
With Mango Salsa

Course 2
Caesar
Hearts of Romaine with Creamy Caesar and Parmesan Toast
Lobster Salad
With Hearts of Palm, Asparagus and Passion Fruit Vinaigrette
Spinach Salad
Fresh Spinach with Candied Walnuts, Asian Pears and Applewood Smoked Bacon and Balsamic Vinaigrette

Course 3
Filet Mignon
With Garlic Mash Potatoes and Grilled Asparagus
Pepper Crusted Tuna
With Baby Bok Choy and Ponzu
Crispy Chicken Breast
With Fresh House Made Pasta and Charred Tomato Cream

Course 4
Pecan Praline Cheese Cake
Strawberries Jubilee
Triple Chocolate Cannoli

Cibus
Valentine’s Day Menu

SOUP
Crema Rosa Amore
Homemade shrimp bisque garnished with tempura shrimp and basil sour cream. $8.95

SALAD
Insalata di Cupido
Butter lettuce, mache, celery root, mayer lemon, grilled pear and white truffle vinaigrette
served with shaved Parmigiano Reggiano. $9.50

APPETIZER
Avocado Degli Inamorati
Fresh California avocado stuffed with, jumbo lump crabmeat, roasted yellow and red bell peppers with a roasted garlic aioli. $12.95

PASTA
Ravioli di San Valentino
Homemade ravioli filled with roasted veal and lobster meat, tossed with braised leeks, oyster mushrooms and a cognac, lobster cream sauce. $21.95

PESCE
Branzino con Brodetto dell” Amore
Pan roasted Chilean sea bass served over manila clams, Mediterranean mussels and roasted winter vegetables in a brodetto sauce. $24.95

CARNE e PESCE
Filetto della Speranza
Grilled filet mignon served over wild mushrooms ragu, natural veal juice and truffle butter and two jumbo prawns scampi style,served with Parmigiano Reggiano & mascarpone mashed potatoes & grilled asparagus. $28.95

DOLCE
Crostata Degli Inamorati
Sugar Dough Tart filled with peanut butter Gianduia chocolate ganache, topped with fresh raspberries served in a bed of vanilla creme anglaise. $8.50

Special Menu available February 11-14 in addition to the regular menu.
8687 N. Central Expy at Northpark Center
214-692-0001
_______________________________________

Landmark
Valentine’s Day is only a month away, so aim Cupid’s arrow toward the Landmark Restaurant at the Warwick Melrose Hotel for a fabulously romantic four-course feast. The full menu is attached, but here’s a hint: you’ll find chocolate and champagne (Valentine’s Day staples), plus lobster, scallops, shrimp, grouper, lamb and more. To simplify, the price is all-inclusive (tax and gratuity already built in.) The gorgeous atmosphere of the Warwick Melrose? Free!

Since Valentine’s is on Monday, this special dinner event is open both February 12 and 14. Call for reservations at 214.224.3152 or visit www.landmarkrestodallas.com.
_______________________________________

Nana
In addition to a gourmet four-course meal, Nana offers incredible room specials at the legendary Hilton Anatole for an even more romantic experience.
Named one of the “Top Ten Romantic Restaurants in America” by world-renown restaurant critic John Mariani of ForbesTraveler.com, Nana truly holds the title of Dallas’ most romantic dining destination for Valentine’s Day. Executive Chef Anthony Bombaci has created an exquisite four-course Valentine’s dinner menu featuring such savory options as Chilean Langostine Ceviche, Slow Roasted Breast of Duck, and Warm Valrhona Manjari Chocolate “Fondant.” The breathtaking panoramic view from the 27th floor and museum-quality art from the private collection of Margaret and Trammell Crow set the tone of opulence, royalty, and romance.

The four-course menu starts at $99 per person (plus tax and gratuity) and includes a glass of rose-colored Moët & Chandon Rose Imperial champagne. The Valentine’s menu will be available from February 12th to 14th and seating will begin at 5:30pm each day.

If you are looking for an even more romantic experience, the legendary Hilton Anatole is offering exclusive rates to guests who dine at Nana for Valentine’s Day. Book a plush guestroom for $79, corner suite for $99 or a luxury suite for $139 – based on availability. Hotel specials and dinner reservations are only available by calling Nana at 214.761.7470.

Valentine’s Menu
Anthony C. Bombaci, Nana Executive Chef
Mark LaRocca, Nana General Manager

First Course
Cauliflower-Coconut Milk Vichyssoise, Smoked Trout Caviar, Chives

Bocconcini Mozzarella, Oven Roasted Grape Tomatoes, E.V.O., Basil
Grilled Texas Quail, Squash-Ricotta Puree, Tempura Sage, Capers, Lemon
Chilean Langostine Ceviche, Red Onions, Cilantro, Jalapenos
Mesclun Lettuce, Goat Cheese-Tarragon “Ranch” Dressing, Forelle Pears
Thai Pickled Cucumber Spaghetti with Basil & Mint
Seared Half Maine Lobster, Chilled Soba Noodles, Carrot-Red Curry Puree ($8 additional)
Jamon Iberico “Fermin,” Tomato-Rubbed Ciabatta, Extra Virgin Olive Oil ($12 additional)
Seared Hudson Valley Foie Gras, Soy-Mirin Caramel, Bananas, Scallions ($10 additional)

Striped Sea Bass “A La Plancha,” Cipollini Onions, Marble Potatoes, Sweet Black Olive Coulis ($8 additional)

45 Day Aged Grilled Prime Bone-In Ribeye, Tomato Chutney, Crushed Potatoes, Foamy Béarnaise Sauce ($15 additional)
Rack of Colorado Lamb & Breast, Seared Drunken Goat Cheese, Sweet Potato
Seared Scottish Salmon, Garbanzos, Pork Ragout, Glazed Piquillo Peppers
Seared Day Boat Sea Scallops, Pearl Barley Tabbouleh, Parsley, Spiced Yogurt, Fried Pasta
Mesquite Grilled Filet of Beef, Oven Roasted Red Onions, Regina Triple Cream Blu Cheese, Caramel-Mustard Vinaigrette
Slow Roasted Breast of Duck, Glazed Quince, Passion Fruit Emulsion, Savory Coconut-Vanilla Rice Pudding
Cavatelli Pasta, Pan Roasted Vegetables, Corn Cream, Mojo Verde

Dessert (choice of)
Glazed Strawberries, Vanilla Chantilly, Liquid Licorice, Orange Sponge Cake “Migas”
Warm Valrhona Manjari Chocolate “Fondant,” Peanut Butter Gelato, Madras Curry Cream
“Cheese Cake,” Graham Cracker “Earth,” Mango Sorbet, Mojito Coulis

Bailey’s Prime Plus
Celebrate All Weekend Long, February 11-14

Celebrate Valentine’s Day all weekend long, February 11-14, at Bailey’s Prime Plus with two delicious menus to choose from:

Menu #1: Pre-Fixe Classic $39.00, per person

Salad Course—choose from: That Salad, The Slice, Spinach, Bailey’s Chopped, Caeser or Tomato Mozzarella

Entrée Course—choose from: Maple Glazed Pork Chop, 6oz. Center Cut Filet Mignon, Barbeque Roasted Free Range Chicken, Jalapeno Onion Crusted Bass, Scottish Salmon, ‘Wild Texas’ Shrimp Pasta or Blackened Redfish

Dessert Course—choose from: Chef’s Feature Dessert or Seasonal Berries

Menu #2: Valentine’s Sweetheart Pre-Fixe $49.00, per person
Amuse Bouche—Asparagus Brie Cheese Tart with Chickory Mustard Salad
First Course—choose from: Shrimp and Wild Mushroom Bisque or That Salad
Second Course—choose from: Pan Seared Seabass on White Cheddar Crabmeat Hash with Orange Fennel Jus and Confit Baby Tomatoes or Filet Trio, Pepper Crusted, Oscar Style and with Chicken Fried Shrimp
Dessert Course—Trio of Desserts: Chocolate Mousse Cake, Bailey’s Cheesecake and Chocolate Dipped Strawberries

Regular menu also available.

Dance the night away with live entertainment in the Bailey’s Lounge, voted one of the Best Places to Dance in Dallas by D Magazine. Enjoy live music Friday’s, Saturday’s and Valentine’s Day. Fairview location, Valentine’s Day only.

Bailey’s Prime Plus
Dallas – The Shops at Park Lane – 214-750-8100
Fairview/Allen – The Village at Fairview – 972-363-2200
Fort Worth – West 7th – 817-870-1120

Bonnell’s
This year for Valentine’s weekend, Bonnell’s will be opening up the restaurant for dinner service on Sunday, February 13th and Monday, February 14th. For these two special days Chef Bonnell has put together the most decadent three-course prix fixe menu.
Reservations are limited, so call today: (817) 738-5489

Valentine’s Menu
February 13th & February 14th

First Course
“Three from the Sea”
White Truffle Infused Lobster Salad
Fresh Crab with Avocado and Tarragon Vinaigrette
Baked and Stuffed Cherrystone Clams

Second Course
Center Cut Beef Tenderloin with Black Truffle Bearnaise Sauce,
White Cheddar and Jalapeno Grits and Sauteed Long Beans

Third Course
“Chocolate Lover’s Dream”
Paired with a Glass of Sparkling Dessert Wine
Kahlua Cake, Black and White Chocolate Mousse,
Huckleberry Sauce and Fresh Raspberries

$85 per person, price does not include tax or gratuity

Bonnell’s Restaurant
4259 Bryant Irvin Road
Fort Worth, Texas 76109
www.bonnellstexas.com

With Valentine’s Day falling on a Monday this year, Fearing’s Restaurant will offer a sweet array of dining options to take place throughout the February 11-14 weekend. From an irresistible Valentine’s dinner menu, offered for four evenings in addition to Fearing’s award-winning dinner selections, to a Valentine’s-inspired Sunday brunch, Fearing’s will feature the following this Valentine’s Weekend:

Valentine’s Dinner, February 11-14, 2011
A Valentine’s-inspired four-course menu, including some of the most popular and beloved flavors from Chef Dean Fearing (menu below):

February 11, 5:00 to 11 p.m.
February 12, 5:00 to 11 p.m.
February 13, 5:00 to 10 p.m.
February 14, 5:00 to 10 p.m.
$95 per person

Valentine’s Brunch, February 13, 11:15 a.m. to 3 p.m.
$50 per person
Reservations are strongly recommended and may be made at (214) 922-4848.

Valentine’s Dinner Menu
First Course
Peekytoe Crab Salad Lyonnaise with Quail Egg and Warm Poached Oyster in Taittinger Cream with Iranian Osetra Caviar

Second Course
Honey-Glazed Hudson Valley Foie Gras and Cashew Butter on Vanilla Bean French Toast with Kumquat Ginger Marmalade

Third Course
Surf and Turf: 21-Day Aged Beef Tenderloin on Creamy Leeks with Caymus Special Select Reduction and Lobster Thermidor with Lobster Mushrooms on Pommes Purée

Dessert
Red Berry Galette with Pistachio Brittle and Heart-Shaped Double Chocolate Ice Cream Sandwich

Valentine’s Sunday Brunch Menu
First Course
Butternut Squash Bisque with Pheasant Confit Fritter and Maple Bacon Gastrique

Second Course
Surf and Turf: 21-Day Aged Beef Tenderloin on Creamy Leeks with Caymus Special Select Reduction and Lobster Thermidor with Lobster Mushrooms on Pommes Purée

Dessert
Red Berry Galette with Pistachio Brittle and Heart-Shaped Double Chocolate Ice Cream Sandwich


Indulge in Yakima Valley’s Red Wine & Chocolate 02.09.12

We happen to think that wine goes well with everything. However, it goes even better with all kinds of chocolate! From milk, dark, white, salted to cooked into your favorite dessert or cascading from a chocolate fountain – chocolate and red wine are a match made in heaven. The wineries of Yakima Valley will be pairing every kind of chocolate and showing you how to pair well, too, during their annual Red Wine & Chocolate weekend Feb. 18-19.

Just 150 miles from Seattle and Portland, the overnight or weekend trip is a perfectly themed Valentine’s Day gift for your special someone or plan the trip together. Wine Yakima Valley is your one and only stop to purchase passes for Red Wine & Chocolate while giving you access to discounts, exclusive pairings, library tastings, tours, and more all weekend long. The $30 Red Wine & Chocolate Premier Passes can be purchased in advance by end of day tomorrow, February 10, or for $35 at wineries during the event weekend.

Plan your trip with a breeze with the new mobile wine tour app. It’s easy to use and FREE!

For those event-goers on Twitter, check out the Sip & Click contest while bouncing from winery to winery. Simply snap a pic of your Red Wine & Chocolate experience, tweet it with where you’re at and the hashtag #yakimawine and you will be eligible to win amazing prizes including a gift certificate to Ummelina Spa, an estate tour at Terra Blanca, winemaker for a day at Two Mountain Winery, and a Wilridge Vineyard tour and a Cowiche Canyon hike or mountain bike. All you have to do is Sip and Click!

In advance of Red Wine & Chocolate, try your own hand at pairing with these helpful tips:

Let it melt – Taste the chocolate and allow it to melt on your tongue just prior to sipping wine.
Tannins don’t mix – Avoid wines and chocolates that are overly tannic in nature, which compete with each other and result in a muddled and flat combination.
Salted combinations – Buttery or sweet whites pair exceptionally well with salted milk chocolate.
Savory and smooth – Wines with savory notes, such as smoke, wood or meaty qualities, are outstanding when paired with chocolate with a smooth texture and similar savory notes, such as leather, cheese or smoke.
Bold similarities – Bold, full-bodied wines pair very well with chocolates that are hearty and rustic in texture with a similarly pronounced flavor.
Two of a kind – Wines or chocolate with similarly distinct notes, such as black pepper, can be mutually enhanced when paired together.
Beginners luck – The easiest method for a successful pairing is to select chocolates that contain berries, dried fruit or nuts.


Watch the video: Συμπόσιο Αρχαίων Γεύσεις στη Νάουσα. #VLOG (January 2022).