Okay, Dishers, I am going to start a thread here for Easter dining options. Check back often. Restaurateurs, post your specials below or click on my e-mail below and send me the details. (I can’t find a credit to run with the cartoon to the left, but I couldn’t resist posting it.)
The Grape Restaurant
The Grape Restaurant celebrates Easter Sunday (April 12) with a special holiday brunch. Chef/Owner Brian C. Luscher will feature the popular a la carte Sunday brunch (10:30am-2pm) menu in addition to some spring-inspired offerings including chef’s house smoked ham, leg of lamb and more. Special prices on Mimosa’s and Bloody Mary’s. A special menu for children will also be available.
Reservations are recommended. Located at 2808 Greenville Avenue, The Grape is open for dinner nightly at 5:30pm and Sunday Brunch. For reservations call 214-828-1981 or visit the website at www.thegraperestaurant.com. Complimentary valet parking always provided.
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Easter Champagne Brunch–Nana
From 11am – 1:30pm on Sunday, April 12, enjoy Nana’s annual Champagne Easter Brunch with the family. Offering such selections as a Spanish Potato and Onion Omelette with jamon serrano, Slow Roasted Colorado Rack of Lamb, Alaskan Salmon Filet with seared prawns, and White Chocolate-Tahitian Vanilla Flan with pineapple granite, Chef Anthony Bombaci cooks to please. The four-course brunch (with options) is $79 per person including champagne for adults, and $24 for a three-course menu for children under 12.
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Bonnie Ruth’s Easter Sunday Brunch Buffet
Carving Station with Roast Prime Rib and Oven Baked Ham
Made to Order Omelet Station
Salad Bar featuring Chicken Pecan Salad, Fresh Fruit, Pasta Salad Provencal, Caesar Salad
Peel and Eat Shrimp
Made to Order Eggs Benedict and Belgian Waffles
Bacon, Sausage, Breakfast Potatoes, Caramel French Toast
Chicken Paillard, Penne Pesto, Mussels
Sautéed French Beans, Potato Celeriac Puree
Assorted house made bread, muffins and croissants
Coffee, Mimosas, Bloody Mary’s, Champagne, Orange Juice
Assorted Cakes, Bread Pudding, Cookies, Lemon Squares
$39.95 per person plus tax and gratuity
$16.95 Children 7 – 12
$6.95 Children 6 and under
For Reservations 214-705-7775
9:30 a.m. to 3:30 p.m.
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Easter Brunch Menu Fearing’s
April 12, 2009. 11 am – 3 pm
Starter
Sandwich “N” Soup:
Heirloom Tomato Bisque with Black Diamond Cheddar Grilled Cheese and Basil Crème Fraiche
Almond French Toast with Vanilla Bean Crème Anglaise,Tropical Fruit Pico de Gallo, Cajeta and Apple Smoked Bacon
Smoked Bay of Fundy Salmon on Grilled Flatbread,Confit Fingerling Potato and Fennel Salad with Mustard/Dill Vinaigrette
Cos’ Chili on Jalapeño Cheddar Cheese Biscuits
with Poached Farm Fresh Egg and Poblano Hollandaise
Main Course:
The Alaskan Duo:
Pan Browned Halibut with Crispy King Crab
on Pancetta/Three Bean Salad and Blood Orange Béarnaise
“Chicken Fried” Australian Lamb Chop and Chili Basted Egg
with Smoked Tomato/Sausage Gravy, Creamed Sweet Corn
Maine Lobster and Avocado “Tartar” with Tempura White Asparagus
and Butter Poached Lobster Tail with Farm to Fearing’s Vegetable Salad
Slow-Cooked Prime Rib with Anson Mills Jalapeno Cheese Grits,
Butternut Squash Taquito, Tangle of Greens and Horseradish Jus
Dessert:
Lemon Mousse Bombe with Blueberry Compote
Carrot Cake Cupcakes with Cream Cheese Frosting
Chocolate Crunch Cake with Dark Chocolate Sauce
$85 per person; Includes one complimentary Mimosa or Bloody Mary;
Exclusive of taxes and gratuities
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Easter Brunch at Rosewood Crescent Hotel
What: Brunch, Easter egg hunt and Easter surprises. Children can scour through The Crescent Courtyard searching for Easter eggs. After the festivities, the Easter Bunny will join parents and children for a wonderful brunch in The Crescent Ballroom.
When: Sunday, April 12, 2009. 11:00 a.m. to 2:00 p.m.
Where: Rosewood Crescent Hotel
400 Crescent Court
Dallas, Texas 75201
Reservations: 214.953.4314
Details:
·Hosted by award-winning Executive Chef Gianni Santin
· Children can participate in additional Easter crafts
· Reservations are required, tickets are $48 for adults and $24 for children, who must be accompanied by an adult
· The brunch will include a variety of creations from Executive Chef Gianni Santin, including an omelet station, waffle iron station, pancakes and French toast with a choice of ingredients and toppings, lobster bisque, prime beef rib eye, garden salad station, local artisan cheese board and an assortment of pastries and special Easter cakes.
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Texas de Brazil’s Easter Brunch the Perfect Fix for Post-Lent Meat Lovers
WHAT: Meat continues to top the list as one of the most popular foods people give up for the Lenten season. Come close out the season in decadence at Texas de Brazil where their Easter brunch menu will be available from 11 a.m. – 3p.m. Brunch will feature a 50-item gourmet salad area with various breakfast items to please the Easter palate as well as complimentary mimosas to celebrate the end of Lent. Unlimited portions of premium quality lamb and other gourmet meats are also included. These meats are cooked in the traditional Brazilian Churrascaria style, sliced and served tableside. Brunch is available for $34.99. Taxes, gratuity, dessert and beverages are additional.
Dinner will also be available from 4-9 p.m. and will feature a 3-course meal including the 50-item salad area, meats and guest choice of dessert. Special Easter price $34.99 per person. Does not include additional desserts, beverages, tax or gratuity.
Reservations recommended. Please contact the location nearest you directly for more info.
WHEN: Brunch 11 a.m. – 3 p.m.
Dinner 4 – 9 p.m.
Sunday, April 12, 2009
WHERE: Addison: 15101 Addison Rd., Addison, TX 75001
Fort Worth: 101 N. Houston, Fort Worth, TX 76102
Dallas: 2727 Cedar Springs Rd., Dallas, Texas 75201
COST: Brunch $34.99. Dinner $34.99
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The Fairmont Dallas
EASTER SUNDAY BRUNCH
Sunday, April 12, 2009
Seatings: 10:30 am, 11:00 am, 1:00 pm or 1:30 pm
$78 for adults; $65 for seniors; $35 for 6-12 yrs; Complimentary for 0- 5 yrs
(price subject to service charge and tax)
Celebrate the joy of Easter with your family at The Fairmont Dallas by attending our annual Easter Sunday Brunch.
Enjoy complimentary Mimosas, elaborate decorations including opulent Spring floral arrangements, dazzling ice carvings
from our talented artisans and relax with soothing live piano accompaniment in the beautiful Venetian Room.
Complimentary Valet Parking
For The Kids:
An Easter Egg Hunt for ages 12 and under will take place on the hotel’s Terrace level where Mr. Bunny has hidden eggs throughout the garden and pool area.
BUFFET MENU
Breakfast Items
Eggs Benedict – Lemon & Thyme Hollandaise
Texas French Toast & Griddle Cakes-Maple Syrup
Country Skillet Potato
Maple Smoked Bacon & Chicken, Apple Sausage
Cold Buffet
Mixed Seafood & Orzo Pasta Salad with Lemon Scallion Dressing
Chicory & Fennel Salad with Local Honey – Balsamic Glazed Strawberries
Forest Mushroom & Artichoke Salad with Sage Sherry Dressing
Smoked Chicken Salad with Asparagus & Rio Grande Orange Segments
Assorted Cured & Dried Meat Presentation with Chutney & Mustards
Classic Caesar Salad with Cayenne Spiced Croutons, Parmesan Shavings
Spring Greens, Walnuts, Local Goat Cheese & Jalapeno-Apricot Dressing
Seafood Display
Shucked East Coast Oyster Shooters, Sweet Coastal Crab Claws, Chilled Shrimp,
Marinated Mussels, Cocktail & Mignonette Sauces, Tabasco, Fresh Citrus Wedge
Sushi Display
Assorted Authentic Japanese Specialties Maki Rolls
California Roll, Avocado Cucumber Roll, Spicy Salmon, Shitake & Egg Roll
Served with Wasabi, Pickled Ginger, Soy Sauce
Carving Stations
Hand Carved Honey –Rosemary Smoked Turkey
Assorted Mustards & Chipolte Pan Jus
Entrée Choices
Blue Cheese Crusted Tenderloin
Sautéed Field Mushrooms, Garlic Mash, Bourbon –Rosemary Jus
Or
Mesquite Smoked Game Hen
Cranberry –Cornbread Stuffing, Sage Pan Jus, Scallion Mash
Or
Sesame Crusted Gulf Snapper
Miso- Ginger Broth, Soba Noodles, Chinese Broccoli
Served with Seasonal Petite Vegetables
Pastry Dessert Display
Pastry Chef’s Dessert Display
A Selection of Sweet Tortes, Cakes, Mousses, Petite Pastries &
Signature Chocolate Bread Pudding from Our Fairmont Pastry Shop
Fresh Brewed Coffee, Decaffeinated Coffee and Our Own Fairmont Blended Teas
For reservations, please call the Holiday Desk at 214-720-5340.
The Fairmont Dallas 1717 North Akard Street Dallas, Texas 75201
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NICK & SAM’S STEAKHOUSE PRESENTS EASTER BRUNCH BUFFET – SUNDAY, APRIL 12TH
11:30 A.M. – 2:00 P.M.
Nick & Sam’s Steakhouse Executive Chef Samir Dhurandhar has created an Easter Brunch Buffet with over 30 selections for adults and children including breakfast items such as Spanish Style Eggs Benedict with Chorizo & Roasted Poblano Hollandaise & Sour Dough Egg Baker with Bacon, Fontina Cheese & Roasted Red Peppers to a Carver station featuring Slow Roasted Rosemary & Garlic Leg of Lamb, Pit Style Cinnamon Spiced Brown Sugar Ham, Honey Herb Breast of Turkey, Roasted Black Pepper Prime Rib with Truffle Au Jus to seafood dishes including Crab Stuffed Lemon Sole with Orange Butter Sauce and Lemon Dill Atlantic Salmon with Capers. The Easter Brunch Buffet will be served from 11:30 a.m. to 2:00 p.m. on Sunday, April 12th. $55 for adults & $25 for children. 3008 Maple Avenue. Reservations: 214-871-7444.
NICK & SAM’S STEAKHOUSE
PRESENTS EASTER BRUNCH BUFFET
SUNDAY, APRIL 12TH
FULL ADULT MENU & CHILDREN’S MENU
BREAKFAST ITEMS
Fresh Fruit & Assorted Breakfast Breads & Pastries
Texas Omelet Station
French Toast with Maple Butter & Cinnamon Whipped Cream
Belgian Waffle With Fresh Strawberries & Maple Syrup
Spanish Style Eggs Benedict served with
Chorizo & Roasted Poblano Hollandaise
Sour Dough Egg Baker with Bacon, Fontina Cheese
& Roasted Red Peppers
Hickory Smoked Bacon & Sausage
Texas Butter Grits & Country Hash Browns
SEAFOOD, CHICKEN & SIDES
Lemon Dill Atlantic Salmon with Capers
Crab Stuffed Lemon Sole with Orange Butter Sauce
Traditional Style Smoked Salmon Lox
Roasted Herb Chicken with Mushroom Pan Sauce
Macaroni & Cheese
Grilled Asparagus & Roasted Vegetables
Mashed Potatoes & Au Gratin Potatoes
CARVER STATION
Slow Roasted Leg of Lamb with Rosemary & Garlic
Pit Style Cinnamon Spiced Brown Sugar Ham
Honey Herb Breast of Turkey
Roasted Black Pepper Prime Rib with Truffle Au Jus
DESSERTS
New York Style Cheese Cake, Carrot Cake, Seven Layer Chocolate
Cake, Cherry Pie, Apple Pie, Pecan Pie, Peach Cobbler & Apple Crisp
CHILDREN’S MENU
MINI CORN DOGS
CHICKEN TENDERS
MINI BURGERS
FRENCH FRIES
MAC & CHEESE
HOP ON OVER TO DRAGONFLY FOR EASTER BRUNCH
Bottomless Mimosas Included in Four-Course Prix Fixe Menu April 12
Sunday, April 12, Dragonfly at Hotel ZaZa will offer a seasonal Easter Brunch from 11:30 a.m. – 2:30 p.m. Executive Chef Grant Morgan’s four-course, prix fixe menu balances sweet and spicy fare and includes bottomless mimosas.
Brunch begins with the Breakfast Bread Basket with seasonal fruit and sweet creamery butter. Guests may choose one of four delicious starters: Mixed Berry Crêpe featuring Grand Marnier Chantilly cream, Smoked Salmon Rangoon with jalapeño-lemon jelly and New England Clam Chowder served with a cheddar-chive biscuit.
Entrée selections include Chipotle BBQ Beef “Bennies” with Tabasco hollandaise and potato hash; Ricotta Pancakes featuring sweet and spicy bacon and champagne-pear compote; Lamb, Feta and Baby Spinach Omelet with Tabouleh salad and sweet potato fries; Grilled Shrimp and Chorizo Chilaquiles served with smoked chili-tomato salsa, avocado and caramelized pineapple sopes; or a Gruyére and Leek Quiche with Mesclun salad. For dessert, Chef Morgan promises “Something Yummy.”
Dragonfly’s Easter Brunch will be served from 11:00 a.m. to 2:30 p.m on Sunday, April 12. The prix fixe menu is $50 per person and includes bottomless mimosas. Reservations are recommended. For more information or to make a reservation, call 214-550-9500 or visit www.hotelzaza.com/dallas.
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Chef Lou Lambert Cooks Up Easter Brunch
Fort Worth, Texas – Lambert’s Steaks, Seafood, & Whiskey is offering an amazing Easter brunch Sunday, April 12 from 11 a.m. to 3 p.m. For $24 per person, $10 for kids 10 and under, the family can enjoy a great buffet, order from the delicious cook to order menu and get dessert! To top that for an additional $4 dollars you can enjoy bottomless mimosas.
Buffet items include migas, prime rib, and roasted potatoes. The extensive cook to order menu boasts favorites like salmon eggs Benedict with chive hollandaise sauce, green chili grits, brioche French toast, eggs any style, and biscuits and gravy. Included in brunch are featured desserts like ice box chocolate pie and red velvet cake. If you miss Lambert’s on Easter they will continue to offer this brunch every Sunday through August! For more information or to make reservations call 817.882.1161
What: Lambert’s Steaks, Seafood, & Whiskey
Easter Sunday Brunch
Where: Lambert’s Steaks, Seafood, & Whiskey
2731 White Settlement Rd.
Fort Worth, TX 76107
When: Sunday, April 12 continuing through August
11 a.m. – 3 p.m.
Cost: $24 per person includes buffet, cook to order menu items and dessert.
$28 with bottomless mimosas. $10 for kids 10 and under
To watch Chef Lou Lambert make cowboy eggs Benedict visit
http://www.wfaa.com/video/cooking-index.html?nvid=323574&shu=1
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CRÚ: A WINE BAR OFFERS EASTER BRUNCH CELEBRATION
ABOUT:
On Sunday, April 12, Crú: A Wine Bar will offer a three-course, prix-fixe Easter brunch featuring dishes including Pan Fried Soft-Shell Crab, Eggs Benedict, Filet of Beef Tenderloin with Poached Eggs and Strawberry Tart. Known for its wine country cuisine as well as its extensive wine collection, Crú will serve brunch at all three of its Dallas-area locations: in West Village in uptown Dallas, at The Shops at Legacy in Plano and at Watters Creek in Allen.
MENU:
Appetizer
– Grilled Romaine Salad with tapenade croutons and roasted garlic dressing
– Pan Fried Soft-Shell Crab with sweet corn cake and avocado-chive aioli
– Smoked Salmon Pizza with dill crème fraiche and American caviar
– Mixed Berries with granola and yogurt
Main Course
– Crunchy French Toast with fresh berries and maple syrup
– Grilled Salmon with basil risotto and mango-papaya relish
– Steak and Eggs with grilled filet of beef tenderloin, poached eggs, herb roasted fingerling potatoes and béarnaise sauce
– Eggs Benedict with Canadian bacon or smoked salmon and herb roasted fingerling potatoes
Dessert
– Strawberry Tart
– Cheesecake Mousse
– Lava Cake with raspberry sauce
WHEN:
Sunday, April 12
10 a.m. to 3 p.m.
WHERE:
Crú: A Wine Bar
West Village location: 3699 McKinney Ave., Dallas, TX 75204
The Shops at Legacy location: 7201 Bishop Road, Plano, TX 75024
Watters Creek location: 824 Market Street, Allen, TX 75013
COST:
$21.95 per person. Children 12 and under eat for half-price.
HOW:
Guests can make reservations by calling the West Village location at (214) 569-WINE (9463), the Shops at Legacy location at (972) 312-WINE (9463), or the Allen location at (972) 908-2532. Additional information can be found online at www.cruawinebar.com.
ABOUT CRÚ: A WINE BAR:
Both connoisseurs and the casual wine drinker will find plenty to engage them at this savvy but unpretentious restaurant. The carefully chosen, moderately priced wine collection complements the restaurant’s wine country cuisine, including sharing plates, cheese flights and entrees. In addition to its 300 wine selections and 80-some premium wines by the glass, Crú is particularly known for its wine flights, which change daily and are presented with tasting notes.
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FERRÉ RISTORANTE’S EASTER BRUNCH
HOPS THROUGH FLAVORS OF TUSCANY
ABOUT:
Enjoy a taste of Tuscany on Easter Sunday at Ferré Ristorante e Bar in Fort Worth’s Sundance Square. On Sunday, April 12, Chef Sean Alvarez will prepare a special three-course, prix-fixe menu featuring enticing dishes such as Lamb Chops with Lavender Purple Potatoes, Sweet Potato Gnocchi, Tenderloin Milanese and Warm Crab Benedict. Children eat for half price.
WHEN:
Sunday, April 12, 10 a.m. to 3 p.m.
WHERE:
Ferré Ristorante e Bar, An Italian Chop House
In Sundance Square
215 E. 4th Street
Fort Worth, TX 76102
COST:
$24.95 per person. Half off for children under 12.
MENU:
Primi
Chopped Caprese Salad. Fresh mozzarella, vine ripe tomatoes, red onion and hothouse cucumbers in sweet basil vinaigrette.
Seasonal Fruit Plate. Served with house made yogurt.
Calamari Fritti. Flash fried and served with spicy pomodoro sauce and caper aioli.
Bruschetta Ferré. With red and yellow grape tomatoes, extra virgin olive oil, ricotta salata and fresh basil.
Prince Edward Island Mussels. Prepared with garlic, shallots and sweet basil in a oven roasted tomato broth.
Secondi e Uovos
Grilled Filet. Prepared with garlic rappini, yellow tomato butter and scallion and beet accents.
Sweet Potato Gnocchi. Served with beef tenderloin, crimini mushrooms, applewood bacon and cream sauce
Chicken Chop. Pan-seared chicken breast, served with crushed new potatoes in a lemon-caper butter sauce.
Lamb Chops. Served with lavender-purple potatoes, organic carrots and a balsamic demi-glace.
Frittata Florentine. Baked spinach omelet with sun dried tomatoes, mushrooms and shaved Pecorino cheese.
Tenderloin Milanese. Pan-fried beef tenderloin served with home fries and two eggs any style.
Warm Crab Benedict. Jumbo lump crab cake, poached egg and hollandaise served with grilled focaccia and applewood bacon.
Dolci
Chocolate Polenta Cake. Warm chocolate cake with raspberry sorbet.
Profiteroles. House made with vanilla bean gelato, chocolate ganache and house toffee.
Tiramisu. Featuring chocolate sponge cake and leghorn sauce.
HOW:
The public can make reservations by calling (817) 332-0033. Additional information can be found online at www.ferrerestaurant.com.
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STEEL MAKES EASTER DINNER A CULINARY ADVENTURE
WITH ASIAN INSPIRED OFFERINGS
ABOUT:
If you’re looking for a distinctive way to celebrate Easter this year, head to Steel Restaurant & Lounge, where they will be presenting a three-course Asian-inspired menu for the holiday, as well as selections from the a la carte menu and sushi bar. Bottles of wine from the restaurant’s award-winning collection will be offered at half price.
Selections from the prix-fixe menu include Chicken & Herb Spring Rolls, Grilled Szechuan Peppercorn Lamb Sirloin, Pan Seared Duck Breast with Orange-Ginger Glaze and Grilled Hawaiian Mahi Mahi with Tropical Fruit.
MENU:
Edamame Starter
Appetizers
Vietnamese Sea Salt and Chili Pepper Style Soft Shell Crab. Served with a spicy ponzu sauce.
Steamed Mussels. Wok sautéed with black beans and garlic.
Chicken and Herb Spring Roll. With a spicy peanut dipping sauce.
Egg Drop Soup. With spring onions and brown beach mushrooms
Entrees
Grilled Szechuan Peppercorn Lamb Sirloin. With red wine reduction, mashed potatoes, wasabi sauce and sautéed pea pods.
Grilled Hawaiian Mahi Mahi with Tropical Fruit Compote. Served with macadamia nut red rice.
Pan Seared Duck Breast with Orange-Ginger Glaze. With warm fingerling potato salad and sautéed asparagus.
Roasted Pork Loin Teriyaki. With baby bok choy and steamed jasmine rice
Desserts
Carrot Cake
Brandy Fruit Foster. Tropical fruit sautéed with sugar, spices and brandy, served over ice cream.
Vietnamese Coffee Crème Brule.
WHEN:
Sunday, April 12, 5:30 to 10 p.m.
WHERE:
Steel Restaurant & Lounge, 3102 Oak Lawn Ave., Ste. 100, Dallas, TX 75219
(Located at Hall & Welborn)
COST:
Three-course Asian-inspired menu is $45 per person. Bottles of wine will be half price.
HOW:
Guests can make reservations by calling (214) 219-9908. Additional information is available online at www.steeldallas.com.
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VICTORY TAVERN OPENS DOORS FOR EASTER BRUNCH
ABOUT:
Victory Tavern, Patrick Colombo’s classic city grille in Victory Park, is opening its doors on Sunday, April 12 especially for Easter brunch. The restaurant, typically closed on Sundays, will offer special Easter fare created by Chef Jim Oetting such as Housemade Beignets, Beef Tenderloin & Roasted Vegetable Hash, Grilled Atlantic Salmon and Victory Tavern’s famous Really Good Coconut Cream Pie.
WHEN:
Sunday, April 12
10 a.m. to 3 p.m.
WHERE:
Victory Tavern
(Located in Victory Park; valet parking off of Houston)
3030 Olive Street on N. Houston
Dallas, TX 75204
COST:
$23.95 per person.
MENU OFFERINGS:
Starters
Aged Brie & Peekey Toe Crab Fondue with Assorted Housemade Crackers
Seasonal Fruit Plate with Fresh Baked Muffin & Honey Vanilla Yogurt
Chilled Cassava Melon & Yogurt Soup with Fresh Mint
Organic Greens with Red Flame Grapes, Marcona Almonds, Goat Cheese & Sherry Herb Vinaigrette
Housemade Beignets with Orange Mocha Sauce
Smoked Salmon with Traditional Garnish Remoulade and Toast Points
Entrees
Peekey Toe Crab, Asparagus & Baby Swiss Omelette with Herb Roasted Potatoes
Tavern Eggs Benedict with Vine Ripened Tomato, Smoked Ham & Citrus Hollandaise
Spinach, Mushroom & Parmesan Frittata with Yukon Gold Potato Cake & Tomato Broth
Cinnamon Raisin French Toast with Maple Whipped Mascarpone & Fresh Berries
Beef Tenderloin & Roasted Vegetable Hash with Poached Eggs & Au Jus
Grilled Chicken Scallopine with Sweet Corn, Spinach Basmati Rice & Tomato Broth Grilled Atlantic Salmon with Yukon Gold Potato Cake, Wilted Spinach & Citrus Vinaigrette
Tavern Chopped Salad with Grilled Chicken & Smoked Turkey, Hearts of Palm, Avocado & Red Onion
Desserts
Really Good Coconut Cream Pie with Nilla Wafer Crust & Whipped Cream
Fresh Strawberry Cream Tart with Chambord Caramel Sauce
Chocolate Molten Lava Cake served with House Churned Chocolate Malt Ice Cream & Callabuet Chocolate Sauce
HOW:
The public can make reservations by calling (214) 432-1900. Additional information can be found online at www.victorytavern.com.
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AT GO FISH OCEAN CLUB
Chef Tiffany Derry Includes Easter 2009 Children’s Menu
DALLAS (March 31, 2009) – Go Fish Ocean Club’s Executive Chef Tiffany Derry and General Manager Rex Hutchison have created a special Easter Brunch menu celebrating the flavors of spring.
To start, guests choose from Ceviche Martini (Costa Rican Mahi and Shrimp in a Cilantro lime Marinade); Caesar Salad (Romaine Hearts, Parmesan, Crisp Eggplant Crouton in a Pappadam Shell); Philadelphia Roll (Smoked Salmon, Cream Cheese, Cucumber, and Arugula); or Fresh Fruit with Honey Yogurt (Mixed Berries and Pineapple with Honey Yogurt).
For the entrées, guests select from Crab Cake Benedict (Jumbo Lump Crab Cakes, Poached Eggs and Hollandaise Sauce); Char-grilled Filet Mignon (Filet Mignon, Scrambled Eggs and Choron Sauce); Vegetable Lover’s Frittata (Cremini Mushroom, Grilled Asparagus, Fire Roasted Red Peppers, Spinach and Cheddar Cheese with a cool Avocado Crème Sauce); Shrimp & Grits (Jumbo Honey Glazed Shrimp, Creamy Jalapeno and Parmesan Stone Ground Grits, and Tasso Ham Sauce); Pecan Crusted Redfish with Maple Butter Sauce and French Beans; or Herb Marinated Chicken Breast with Linguine Pasta and Tomato Tarragon Butter Sauce.
Finish with one of Chef Derry’s dessert specialties: Key Lime Pie (Honey Lime Sauce and Key Lime Crème); Chocolate Croissant Bread Pudding (Dark and White Chocolate Chunks, Cherries, Almonds and Crème Anglaise); or Bananas Foster (Caramel Myers Rum Sauce and Vanilla Ice Cream).
Children’s menu items include Breakfast Tacos (Eggs, Italian Sausage or Bacon and Cheddar Cheese); Chicken Strips and Fries and the Ultimate Kids’ Menu (Scrambled Eggs, Bacon and French toast).
A la carte prices range from $6.00 to $17.95. Easter Brunch hours are April 12, 10:30 a.m. – 3 p.m.
Adults may enjoy $10 Bottomless Mimosas or a $5 Bloody Mary (Make Your Own at the Bloody Mary Bar).
Reserve a table for the Go Fish Ocean Club Easter Brunch feast by phone at 972-980-1919; fax 972-385-3725, or use OpenTable.com.
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CELEBRATE EASTER AT DALLAS FISH MARKET
Chef Randy Morgan Includes Children’s Menu
for Easter 2009 Holiday
DALLAS (March 31, 2009) – For Easter Dinner 2009,Executive Chef Randy Morgan and General Manager Jonn Pierre Baudoin have created a special three-course Easter Dinner for Dallas Fish Market guests. And this year, there’s something wonderful for the whole family to enjoy.
Guests begin with choice of Maine Lobster Corn Chowder, Summer Berries (medley of fresh berries, whipped cream, mint) or Caesar Salad (romaine hearts, white anchovies, parmesan, roasted garlic crouton).
For the main entrée, guests choose from Chef Morgan’s famous Grilled Swordfish (smoked almonds, golden raisins, brown butter, shaved fennel salad); Lobster Omelet (lobster, asparagus, béarnaise, potatoes); Crab Cake Benedict (Alaskan King Crab, citrus hollandaise, potatoes); Beef Tenderloin (red bliss potato frites, melted Roquefort, sauce Robert, green onions); or Pan-Seared Trout (lemongrass-scented sticky rice, wok-seared Asian vegetables, citrus soy glaze).
For the Grand Finale, guests select from three of Chef Randy Morgan’s acclaimed dessert specialties: Bruléed Figs (cinnamon cookie mascarpone, Grand Marnier); Bread Pudding (chocolate sauce, bourbon cream anglaise) or Espresso Cheese Cake (raspberry coulis, whipped cream).
Special children’s menu selections are Chicken Strips (crispy chicken breast slices served with fries); Mac and Chz (macaroni and cheese with chicken) or Fish & Chips (crispy Mahi Mahi served with fries).
Cost for the special three-course Easter dinner is $35 per person, plus tax and gratuity. Brunch will be served from 11 a.m. to 2 p.m. on April 12. For more information or toreserve your table, phone 214-744-3474 (214-744-FISH), e-mail [email protected] or visit www.DallasFishMarket.com. Alcohol and gratuity not included.
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Charlie Palmer at The Joule
Easter Menu
April 12, 2009
11:00 a.m. – 8:00 p.m.
Prix fixe $75.00 per person
( Children under 14 – $ 35.00)
Wine pairings $25.00 per person
First Course
BRAISED VEAL RAVIOLI
fresh peas / watercress / toasted garlic
Blauer Zweigelt, Berger, Austria, 07
SCOTTISH SALMON GRAVLOX
pickled shallots / bagel chips / sauce grabiche
Reisling, Gunderloch, Jean Baptist, Kabinett, Germany, 07
HOUSE CURED DUCK HAM
shaved fennel / baby greens / cherry vinaigrette
Pinot Noir, Hamilton Russell, Walker Bay, South Africa, 07
SALUMI AND WHITE BEAN SOUP
braised greens
Beer- Avery IPA, Boulder, CO
MIXED GREEN SALAD
pickled ramps / grilled wild mushrooms / poached egg
Macon-Vergisson, Lassarat, 06
TOAD IN A HOLE
brioche / sunny side up egg / pork sausage / black pepper egg crème fraîche
Sparkling Rose, Gratien & Meyer, Loire Valley, NV
Main Course
EGGS BENEDICT
grilled kurobota pork loin / poached egg / hollandaise
roasted garlic and celery english muffin
Sparkling, Iron Horse Aureole Cuvee, Sonoma, 03
ROASTED STRAWBERRY- MINT COLORADO LAMB CHOP
creamy grits / black pepper reduction
Cosmic Scout, Graves, Paso Robles, 05
PAIN PERDU
pan fried cherries / whipped cream
Champagne, Diebolt Vallois, Cramant, NV
HONEY GLAZED KUROBOTA HAM
brown butter morels / picked parsley
Gewurztraminer, Gustave Lorentz, Alsace, 07
CARMELIZED OPA
grilled pineapple / basil pan sauce
Chardonnay, International Sommelier Conspiracy, Sonoma, 07
FILET OSCAR
lump crab meat / white asparagus / au poivre sauce
Cabernet, Reininger, Walla Walla, 03
OMELETTE
gouda / fennel confit / roasted cipollini / mizuna / reggiano
Hildegaurd, Au Bon Climat, Santa Ynez Valley, 04
Sides
MORELS
fresh peas / pearl onion / roasted garlic
SAUTÉED RAMPS
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
Reservations are required and can be made by calling 214.261.4600.
The Joule, A Luxury Collection Hotel is also offering a special package over the Easter holiday season. The spring package includes deluxe accommodations, two glasses of International Sommelier Conspiracy wine, daily valet parking. Rates starting from $149 (stay between April 6th through April 15th). For reservations and more information, please explore http://specialoffers.starwoodhotels.com/The_Joule/so.htm or call 866-716-8136 (mention rate plan ESTRPKG).
The Joule and Charlie Palmer at The Joule are located at 1530 Main Street in Downtown Dallas.
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EASTER SPECIALS
AT HIBASHI TEPPAN GRILL & SUSHI BAR
DALLAS (March 31, 2009) – Hibashi Teppan Grill & Sushi Bar is inviting guests to celebrate the Easter season with healthy sushi and seafood dishes and dining specials.
Palm Sunday through Easter Sunday, April 5 – 12, kids eat free at dinner at Hibashi. One child under 12 eats free with a party of four; two children under 12 eat free with a party of eight.
Also Palm Sunday through Easter Sunday, the Hibashi team will serve one complimentary Easter Sushi Roll order to Teppan guests for dinner at each of the restaurant’s Hibashi stations with parties of four and more. On Easter Sunday, Teppan chefs will perform their culinary artistry and cook with colored and decorated eggs to celebrate Easter.
Every night, dinner guests can fully enjoy the showmanship of Hibashi’s trained chefs as they perform and prepare the finest Japanese dishes right at each of 14 wonderful Hibashi stations, with colorful ingredients to delight the eye and the palate. View the entire menu at the Hibashi web site, http://www.hibashi.com/menu.html.
For more information or reservations, visit www.hibashi.com, or phone 972-620-FISH (3474) or e-mail [email protected].
About Hibashi Teppan Grill & Sushi Bar
With the United States’ largest Japanese restaurant concept, Hibashi Teppan Grill, Sushi & Bar is a feast for all ages.
Hibashi is located at the northwest corner of Dallas North Tollway and LBJ Freeway, directly across from Galleria Dallas, at 13465 Inwood Road in Dallas (75244). The lunch menu, including Teppan Grill items, is available Monday through Saturday, 11 a.m. to 2:30 p.m. Dinner and Teppan Grill hours are 5 to 10 p.m. Monday through Thursday, 5 to 11 p.m. on Friday, Saturday, 3:30 – Midnight, and Sunday, 4 to midnight. The bar is open from 5 p.m. until midnight Monday through Thursday and from 5 p.m. until 2 a.m. on Friday and Saturday. The Sushi Bar is available for lunch, dinner and all bar hours. Complimentary valet parking is available for all guests.
Hibashi’s elegant private dining space is an ideal location for family and business celebrations, seating up to 35. Chefs Kenny Chong and Jay Kuma work with each guest party to design a special menu for each celebration. Guests also have access to state-of-the-art technology for presentations for business or family events on screen.
For more information or reservations, visit the Hibashi web site at www.hibashi.com, or phone 972-620-FISH (3474) or e-mail [email protected].
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CELEBRATE SPRING WITH A MAGNIFICENT FRENCH EASTER BRUNCH AT LAVENDOU BISTRO PROVENÇAL
DALLAS (March 31, 2009) – Owner Pascal Cayet has created a sensational Easter Brunch menu teeming with the flavors of the French countryside for guests at Lavendou Bistro Provençal.
Lavendou is offering a three-course brunch, including an appetizer, main course and dessert, for $29.95 per person. Brunch will be served Easter Sunday, April 12 from 11 a.m. to 3 p.m.
Begin the meal with a choice between Soupe Froide de Concombre (Cold Cucumber Soup); or Prosciutto et Melon Sauce Sangria (Prosciutto Ham and Melon with a Sangria Sauce); Salade César (Traditional Caesar Salad); or Vol au Vent de Fruits de Mer (Mixed Seafood served in a pastry Shell).
Guests choose from four main course offerings: Oeufs Poché Norvegienne (Poached Eggs on an English Muffin with Smoked Salmon and Spinach,topped with Hollandaise Sauce); Filet de Saumon Sauce Moutarde (Fillet of Salmon with a Mustard Sauce, served with Basmati Rice); Gigot d’Agneau Provençal (Roasted Leg of Lamb with Herbes de Provence, served with Gratin Dauphinois); or Poitrine de Volaille Forestiere (Breast of Chicken with Wild Mushroom Sauce, served with Parpadelle Pasta).
Pascal has created four wonderful desserts to complement the meal perfectly. Guests select from LaTarte au Citron Meringuée (French Lemon and Meringue Tart); Profiterolles au Chocolat (Ice Cream Filled Pastry Puffs with Chocolate Sauce); Crêpes Suzette au Grand Marnier (Crêpes with Orange Grand Marnier Sauce); or Feuillantine aux Fruit Rouges (Mixed Berries served in a Puff Pastry with Chantilly cream).
Three-course price per guest is $29.95 (appetizer, main course and dessert), plus beverage, tax and gratuity. Reserve your table by phone (972-248-1911), fax (972-248-1660) or through their web site, www.Lavendou.com. Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252).
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HOP ON OVER TO JASPER’S FOR A SPECIAL BUNNY BRUNCH
What: Celebrate Easter this year with an indulgent three course menu of innovative Jasper’s cuisine, created especially for this special day. In addition to the offering of Jasper’s favorites such as the Maytag Blue Cheese Potato Chips and Three Cheese Focaccia, guests may choose from an array of the following dishes to create their ideal three-course special-occasion brunch:
· White Truffle-Gulf Crab Deviled Eggs; Wood Grilled Shrimp with Leek Pancakes and Orange-Ginger Marmalade; Grilled Chicken Masa Soup; Creamy Artichoke Soup; Jasper’s Caesar Salad with Focaccia Croutons and Roasted Peppers; Jasper’s Greens with Caramelized Shallots, Candied Pecans and Blue Cheese; Chopped Wedge with Applewood Bacon, Maytag Blue Cheese and Goat Cheese Ranch; Wilted Spinach Salad with Black Currants and Goat Cheese
· Crabcake “Benedict” with Cured Ham and Thyme Hollandaise; Banana-Malt Pancakes with Black Currant Conserve and Vanilla Whipped Cream; Corned Beef Hash with Basted Egg and Smoked Bacon Gravy; White Truffle-Aged Gouda Omelet with Cured Ham and Home Fries; Vanilla French Toast with Caramelized Honey-Banana Syrup; Pan Seared Salmon with Creamy Mascarpone Polenta and Grilled Asparagus; Gramma Minnie’s Fried Chicken with Chunky Garlic Whippers and Cream Gravy; Lemon Rotisserie Free Range Chicken with Smoked Tomato-Parmesan Whippers; Texas Peach Barbequed Pork Loin with White Cheddar-Corn Grits; Wood-Grilled Flat Iron “Steak and Eggs” with Chile-Lime Biscuits and Smoked Bacon Gravy; Southwestern Turkey, Egg and Bacon Sandwich with Avocado, Chipotle Mayonnaise, and Black Bean-Nepales Salad
· Cherry Limeade Pie with Swiss Meringue; Rick’s “Rockin’” Chocolate Cake with Vanilla Malt Ice Cream; Butterfinger Crème Brulee with Homemade Butterfinger; Rocky Road Ice Cream Sandwich with Chocolate and Caramel Sauces and Marshmallow Crème
Who: Rated one of Esquire Magazine’s Top 20 Best New Restaurants in America, Jasper’s features a casual design with a “modern outdoors” theme complete with teak outdoor-style furniture, bamboo planters, dramatic lighting and artistic-interpretations of natural elements. Executive chef and partner Kent Rathbun has made a name for himself in the culinary world through his interest in creating unique and unsurpassed dishes. Jasper’s menu reflects Rathbun’s “home cooking” style with the best of America’s regional cuisine, including rotisserie chicken, fish, steaks, salads and pizza.
When: Sunday, April 12, 2009 from 11 a.m. – 4 :30 p.m.
Cost: $35 per person plus tax and gratuity
Reservations: Reservations are required by calling 469-229-9111
Where: Jasper’s Restaurant
7161 Bishop Road
Suite G-1
Plano, Texas 75024
www.kentrathbun.com
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Easter Champagne Brunch at Nana
Celebrate Easter at Nana on Sunday, April 12; 11:00 am till 2:00 pm seatings.
Adults – Four-course menu with champagne is $65 per person plus tax and gratuity.
Children under 12 – three course menu is $24 per person plus tax and gratuity.
EASTER BRUNCH MENU
FIRST COURSE
Yogurt Panna Cotta, Rhubarb, Berries, Granola, Mint
APPETIZERS
Asparagus & Baby Romaine Caesar Salad, Mandarin, Parmigiano Reggiano,
Garlic Sour Dough Crouton
or
Spanish Potato & Onion Omelet, Jamón Serrano, “Pa amb Tomaquet”,
Extra Virgin Olive Oil
or
Lobster Scramble, Avocado, Sour Cream, Aji Panca, Cilantro, Tostadas
or
Vichyssoise, Seared Sea Scallop, Olives, Chorizo Oil, Arugula Selvetta
or
Boconccini Mozzarella, Oven Dried Grape Tomatoes, Extra Virgin Olive Oil, Basil
or
Cucumber “Spaghetti”, Soy Yogurt, Pistacios, Wasabi Pea Gravel
ENTREES
Slow Roasted Colorado Rack of Lamb, Tomato-Eggplant Marmalade, Capers,
Olives, Mint, Pecorino Sardo “Grand Cru”
or
Steak & Eggs: Grilled Petit Filet of Beef, French Fries, Fried
Farm Fresh Egg, Liquid Tomato Chutney
or
Slow Cooked Alaskan Halibut, Wrinkled Potatoes, Mojo Verde or Alaskan Salmon Filet “A La Plancha”, Seared Prawns, Artichokes, Lime-Honey-Ginger-Curry Vinaigrette
or
Ricotta Gnudi, Pencil Asparagus, Wild Mushrooms, Scallions, Brown Butter, Hazelnuts
DESSERTS
Glazed Strawberries, Liquid Licorice, Chantilly, Orange Chiffon Migas, Cilantro
or
White Chocolate-Tahitian Vanilla Flan, Passion Fruit Granite, Coconut Milk Foam
or
Lemon-Poppy Seed Cake, Yuzu Ice Cream, Caramel Bananas
or
Italian Style Cheesecake, Graham Cracker Crust “Earth”, Blueberry Sorbet
KIDS MENU
APPETIZERS
Orecchiette, Tomatoes, Basil, Parmigiano Reggiano
or
Fresh & Dried Fruit Salad with Lemon-Poppy Seed Dressing
or
Traditional Caesar Salad, Garlic Croutons, Creamy Caesar Dressing
ENTREES
Fried Chicken Breast Salad with Ranch Dressing & BBQ Sauce
or
Mozzarella & Prosciutto Panini, French Fries
or
Kobe Beef Sliders with Cole Slaw & Fries
or
Fried Eggs with Steamed Rice & Home Made Ketchup
DESSERTS
Vanilla Ice Cream with Glazed Strawberries
or
Pan Rustique Toasts with Nutella & Dulce De Leche
or
Cheesecake with Graham Cracker Earth & Blueberry Sorbet
Anthony C. Bombaci, Nana Executive Chef Mark LaRocca, Nana General Manager
CALL 214-761-7470 FOR RESERVATIONS.
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CENTRAL 214’s “EASTER INDULGENGE” BRUNCH BUFFET:
Hungry for some sinful indulgence after weeks of denial? Grab the family and hop on over to Central 214 at Hotel Palomar. Blythe Beck, the restaurant’s new Executive Chef, is keeping it naughty Easter Sunday (April 12) with a specially crafted brunch buffet complete with all your favorite yummy delights including chocolate, caffeine, carbs and cocktails. Treat yourself to an indulgent spread available from 10:30 a.m. to 3:00 p.m. for a prix fixe price of $38/person and $18/child. For an advance taste of what’s being served, visit www.central214 for details. Please call 214.443.9339 to make an “Easter Indulgence” reservation or click the restaurant’s Open Table link.
BUFFET ITEMS INCLUDE:
Dr. Pepper Glazed Ham
Coffee Crusted Prime Rib
Spicy Shrimp on Texas Grits
Homemade Buttermilk Pancakes
Choice of toppings: Strawberry, Banana, Chocolate and Cream
Farm Fresh Scrambled Eggs
Smoked Salmon Platter
House Salad
Mini Homemade Muffins
Croissants and Mini Bagels
Chive Mustard Deviled Eggs
Oven Fried Potatoes
Applewood Smoked Bacon
Chicken Apple Sausage
Spring Fruit Display
Easter Cupcakes
Chocolate Kahlua Brownies
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EASTER AT CRAFT DALLAS
On Easter, brunch will be served from 11am-2:30pm and dinner from 5:30-10:30pm. For early birds, there’s also a breakfast service from 8-11am.
Reservations can be made by calling 214.397.4111.
Beverages
signature brunch cocktails
Grand Mimosa 13.
Mixed Berry Poinsettia 13.
Craft Bloody Mary 13.
juices
Apple Cider 4.
Cranberry 4.
Freshly Squeezed
Orange 4.50
Grapefruit 4.50
Sparkling Lemonade 4.50
hot beverages
La Colombe Torrefaction
Coffee/Decaf 4.
Espresso 4.
Cappuccino 5.50
Latte 5.50
In Pursuit of Tea 4.50
Sencha
Jasmine Pearl
Oolong
English Breakfast
Earl Grey
Chamomile (decaf)
Wild Mint (decaf)
The Cultured Cup 4.50
Earl Grey (decaf)
Rooibos Bourbon (decaf)
Brunch Specials
Open-Faced Short Rib Sandwich with Horseradish
& Arugula 16.
Craft Burger with White Cheddar, Applewood Bacon
& Hand Cut French Fries 18.
NY Strip, Two Eggs Any-Style & Hand Cut Fries 22.
Smoked Chicken Pot Pie with Root Vegetables 16.
Jumbo Lump Crab, Poached Egg, Spinach, Hollandaise
& English Muffin 19.
Four Egg Frittata with choice of Three fillings 13.
Cheddar Cheese, Roasted Tomatoes,
Red Pepper, Wild Mushrooms,
Asparagus, Baby Spinach, Ham, Bacon
Smoked Salmon, Cream Cheese, Capers on a Toasted Bagel 12.
Croissant Sandwich with Grilled Country Ham, Scrambled Egg
& Cheddar with Baby Greens 12.
Short Rib & Shishito Pepper Hash with Two Eggs Any-Style 12.
Biscuits & Gravy with Two Eggs Any-Style 10.
Buttermilk Pancakes with Maple Syrup 11.
French Toast, Maple Syrup & House made Preserve 11.
House made Granola, Yogurt & Dried Fruit 9.
Steel Cut Oats, Brown Sugar & Raisin Compote 9.
Side Dishes
meat
Chicken Sausage 6.
Applewood-Smoked Bacon 5.
Country Ham 5.
Two Eggs Any Style 6.
potatoes & grains
Short Rib & Shishito Pepper Hash 6.
Homefries & Balsamic 5.
Heirloom Grits & White Cheddar 5.
homemade pastries
Bagel 3.
English Muffin 4.
Buttermilk Biscuit 3.
Toast, Sweet Butter & House made Preserve 3.
fruit
Berry Assortment 9.
Tropical Fruit Assortment 9.
Chef /owner Tom Colicchio
chef de cuisine Anthony Zappola
sous chef Matt Ford
semi-private dining available
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Join Us At Nick & Sam’s Steakhouse
for Easter Brunch
April 12, 2009
10:00 – 3:00
Easter is coming up on April 12th and for the first time ever we will be opening our doors early for this special occasion. Chef Samir Dhurandhar has created an amazing brunch buffet menu that’s sure to tantalize your palate.
Early Rise
Texas Omelet Station
French toast with Maple Butter & Cinnamon Whipped Cream
Belgian Waffle with Fresh Strawberries & Maple Syrup
Spanish Style Eggs Benedict with Chorizo & Roasted Poblano Hollandaise
Sour Dough Egg Baker with Bacon & Fontina Cheese
Hickory Smoked Bacon & Sausage
Texas Butter Grits & Country Hash Browns
Late Start
Lemon Dill Atlantic Salmon with Capers
Crab Stuffed Lemon Sole with Orange Butter Sauce
Traditional Style Smoked Salmon Lox
Roasted Herb Chicken with Mushroom Pan Sauce
Macaroni & Cheese
Grilled Asparagus & Roasted Vegetables
Mashed Potatoes & Au Gratin Potatoes
Carver
Slow Roasted Leg of Lamb with Rosemary & Garlic
Pit Style Cinnamon Spiced Brown Sugar Ham
Honey Herb Breast of Turkey
Roasted Black Pepper Prime Rib with Truffle Au Jus
