DFW Restaurant Week: Menus for Little Red Wasp, Grace, and SER

These restaurants are offering prix fixe menus, with proceeds going to local charities.

These menus run from August 8 to August 31 for Little Red Wasp and Grace. SER’s menu will be available from August 11 to August 18. A portion of the proceeds will be donated to the Lena Pope Home.

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Starter Course (menu price/free with a Central Market coupon – choose one)
Dip #1 | Dip #2 | Chicken Wings | Cheese Fries | Deviled Eggs

First Course (choose one)
LRW Salad – Mixed Greens, Dill Havarti, Campari Tomatoes
Cup of Tomato Basil Soup – Slice of Garlic Cheese Bread

Second Course (choose one)
Arctic Char – Yukon Mashed Potatoes, Baby Squash
Short Rib – Yukon Mashed Potatoes, Broccolini

Third Course (choose one)
Doughnut Holes – Cinnamon + Sugar
Red Cup Ice Cream Sundae – Blue Bell Vanilla, Chocolate, Candied Pecans

$35 per person
$7 of every purchase will be donated

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First
(Choose one)
Selection of Artisan Cured Hams
house butter, grain mustard and rustic bread
*Barbera d’Alba, Tenuta L’Illuminata, La Morra, Colbertina, IT, 2007
Chilled Tomato and Cucumber Soup
zucchini bread and greek yogurt
*Dry Rosé, Cuvee Tableau, Grenache Blend, Tavel, France, 2012
Roasted Texas Peach and Arugula Salad
Paula’s goat cheese and balsamic
*Albariño, Peitan, Rias Biaxas, Spain, 2012

Second
(add $9 or free with Central Market coupon)
Maine Diver Scallop
baby summer squash, orzo and tarragon
*Viognier Blend, Les Vins de Vienne Cotes du Rhone, FR, 2011

Third
(Choose one)
44 Farms Sirloin of Beef
stone ground polenta, caramelized onions
and mushrooms
*Cabernet Sauvignon, Seven Hills, Columbia Valley, WA, 2012
Pan Seared Hake
sweet corn succotash, house bacon
and red bliss potatoes
*Chardonnay, Copain, Tous Ensemble, Anderson Valley, CA, 2012

Fourth
(Choose one)
Buttermilk Panna Cotta
corn flake crumble, pistachio gelato
and summer melon
*Orange Muscat, Quady, Essensia, California, 2010
Warm Chocolate Pudding Cake
house made peanut butter and candied citrus
*Tawny Port, Ramos Pinto, Portugal, NV

Signature Drink
“Texas Peach Tea”
Texas peach vodka, fresh lemon juice, tea and a touch of simple syrup, garnished with a slice of a Texas peach $9

$45 (for food only)
$65 (for food paired with wines)
$9 (for signature cocktail)
$9 of every meal is donated

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MENU:
SOUP + SALAD
Mushroom Bisque: “cappuccino foam,” chive oil
Wedge: apple wood bacon, blue cheese, tomato-oregano dressing
Santi Infinito Rose, Veneto, Italy

STEAK + SEAFOOD + SPECIALS
Filet of Beef, 5oz: “au poivre”, fingerling potatoes, baby carrots
Scottish Salmon: fried basmati, summer vegetables, “wok sauce”
Free Range Chicken Breast: meedjool dates, toasted sesame seeds, Moroccan vinaigrette
St. Cosme Red Rhone Blend, Rhone France

SWEETS
Valhrona Chocolate Mousse: “snicker” caramel, toasted peanuts, sel gris
Cheesecake Pannacotta: mango coulis, lychee, coconut granita
Tomato Marmalade: yogurt ice cream, olive oil, fennel pollen
La Marca Prosecco, Veneto, Italy

COST:
$45 – Three-Course Featured Menu
$25 – Featured Wine Pairing

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