Niman Pork Chop. Photo courtesy of Dallas Chop House.

DFW Restaurant Week Menus: Dallas Chop House & Dallas Fish Market

Dallas Chop House and Dallas Fish Market will run these respective dinner menus from August 8 – August 31, proceeds benefitting programs at the Lena Pope Home and North Texas Food Bank. The menus are $35 per person, with wine pairings for an additional $20.


Beef Tenderloin with Grilled Shrimp. Photo courtesy of Dallas Chop House.
Beef Tenderloin with Grilled Shrimp. Photo courtesy of Dallas Chop House.

Chef Chad Starling and the Dallas Chop House will be serving the following menu.

Truffled Deviled Egg with American Caviar
Domaine St-Vincent Brut, New Mexico

First Course
(choice of one)

Heirloom Tomato & Watermelon Salad
Brazos valley feta, wild arugula, lemon basil, balsamic
Drylands Sauvignon Blanc, New Zealand

Cucumber Gazpacho
avocado-heirloom tomato salsa, marcona almonds, chile oil
August Kesseler Riesling Kabinett, Germany

Steamed PEI Mussels
smoked hamhock jus, Spanish chorizo, fennel, piquillo pepper rouille
Matrot Bourgogne Blanc, France

Tenderloin Steak Tartare
capers, cornichons, dijon, quail egg, herb crostinis
Chateau Larose Trintaudon, Bordeaux

(choice of one)

Beef Tenderloin with Grilled Shrimp
potato purée, summer vegetables, cabernet jus
Seven Falls Cabernet Sauvignon, Washington State

Vital Farms Roasted ½ Chicken
TX smoked cheddar grits, tomato braised collard greens
Byron Pinot Noir, Santa Barbara County

Gulf Redfish
Roasted corn and fava bean succotash, bacon, corn purée
Clos du Bois ‘Sonoma Reserve’ Chardonnay, Russian River Valley

Niman Ranch Pork Chop
Celery root purée, sautéed spinach, mission fig jam
Rioja Vega Tempranillo, Spain

(choice of one)

Warm Chocolate Ganache Cake
brandied cherries, sea salt caramel ice cream
Warre’s Heritage Ruby Porto, Portugal

Espresso Crème Brulée
pistachio biscotti, cinnamon whipped cream
Le Dauphin de Guiraud, France

Peach Crisp
blueberries, oat-brown sugar streusel, blueberry ice cream
Dulcis, Italy

Fourth Course

Artisanal Cheese Plate
house-made accoutrements, herb crostinis
or complimentary with Central Market 4th Course Certificate

Specialty Cocktail

Double Barrel Old Fashioned
our own herradura double barrel reposado, Texas honey, absinthe, grapefruit bitters

To make DFW Restaurant Week 2014 plans at Dallas Chop House, visit the website or call 214-736-7300.


Charred Portuguese Octopus. Photo courtesy of Dallas Fish Market.
Charred Portuguese Octopus. Photo courtesy of Dallas Fish Market.
Chef Joglekar and the Dallas Fish Market culinary team will be serving the following three-course selection dinner menu.


Deviled Egg
smoked salmon, salmon roe

(choice of one)

Chilled Honeydew Melon Soup
jumbo lump crab remoulade
2011 Loveblock Sauvignon Blanc, Marlborough-New Zealand

Caesar Salad
parmesan cheese custard, romaine lettuce, Spanish white anchovy
2012 Barone Fini Pinot Grigio, Trentino-Italy

Ahi Tuna Tartare
wasabi soy citrus dressing, crispy shallots
2010 Duchman Family Vermentino, Texas

Charred Portuguese Octopus
cucumber, garbanzo and tomato salad, kalamata olives, jalapeno basil pesto
2011 Joseph Drouhin Saint Veran, Burgundy-France

(choice of one)

Ginger, Miso, White Soy Marinated Line Caught Swordfish
basmati rice, cashew, green apple madras curry nage
2012 Pine Ridge Chenin Blanc, Napa-California

Butter Basted Scottish Salmon
gnocchi with summer vegetables
2011 Hahn SLH Estate Pinot Noir, Santa Lucia Highlands-California

Seared Striped Bass
whole grain Dijon mustard sauce, portabella ravioli
2010 Duchman Family Montepulciano, Texas

Pan Roasted “Long Island” Duck Breast
duck fat, bacon and honey caramelized Brussels sprouts, port demi
2009 Arceno Il Fauno IGT, Tuscany-Italy

(choice of one)

Lemon Sabayon Pine Nut Tart
honey mascarpone cream
NxNW Riesling, Columbia Valley-Washington State NV

Mascarpone Figs
brûlée sundried black mission figs, lemon zest
1985 Albala Don PX, Jerez-Spain

Poached D ‘Anjou Pear
brioche, cardamom butterscotch ice cream
2010 Bodegas Olivares Dulce Monastrell, Jumilla-Spain

Fourth Course

Pan Seared Maine Diver Scallop
caramelized endive, leek puree, parmigiano reggiano foam
2011 Talbott ‘Kali Hart’ Chardonnay, Monterey-California

$10 or complimentary with Central Market 4th Course Certificate

To make DFW Restaurant Week 2014 reservations at Dallas Fish Market, visit the website or call 214-744-3474.


Our SideDish newsletter features Dallas’s newest dining spots, scrumptious recipes from local restaurants, and news on breweries, cocktail hours and more.

Find It

Search our directories for...









View All

View All