Fall 2013 Event Packet

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hot hors d’oeuvres

Grilled Lamb Meatball Lollipops

almond hummus, oil cured tomatoes

$35 per 12 pieces

Mini Crab Cakes red pepper aioli

$40 per 12 pieces

Beef Sliders

white cheddar, 27 sauce

$40 per 12 pieces

Lemongrass Chicken Satay marinated in thai vinaigrette

$30 per 12 pieces

Texas Meatballs

stroganoff sauce, texas toast, shiitake mushrooms, ancho chili

$40 per 12 pieces

Carolina Pulled Pork Tacos

luna’s tortillas, mixed melon slaw, point reyes bleu cheese

$30 per 12 pieces

Passed Hors D’oeuvres

cold hors d’oeuvres

Ahi Tuna Pica

currants, habanero pepper, soy sauce, toasted almonds, crisp asian pastry

$40 per 12 pieces

Black Truffle & Grilled Salmon Deviled Eggs

smoked paprika, frisee, pecorino tartufo

$26 per 12 pieces

Sweet Tomato, Mozzarella & Roasted Red Onion Brochettes

dressed with balsamic vinaigrette

$26 per 12 pieces

Prosciutto on Crustinis topped with fennel, parmesan & oranges

$30 per 12 pieces

White Cheddar Pimiento Cheese

brioche toast points, truffled mushrooms

$26 per 12 pieces

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Preston Package Fried Baby Artichoke Hearts parmesan-herb aioli

Salt & Pepper Calamari corn wheels, sweet peppers, buffalo butter

Lemongrass Chicken Satay marinated in thai vinaigrette

Texas Meatballs stroganoff sauce, texas toast, shiitake mushrooms, ancho chili

Prosciutto on Crustinis topped with fennel, parmesan & oranges

$15 per person

Turtle Creek Package

Imperial Crab Dip all lump texas crab meat, endive spears, house made lavash

White Cheddar Pimiento Cheese brioche toast points, truffled mushrooms

Grilled Lamb Meatball Lollipops almond hummus, oil cured tomatoes

Beef Sliders white cheddar, 27 sauce

Black Truffle & Grilled Salmon Deviled Eggs smoked paprika, frisee, pecorino tartufo

$17 per person

Maple Package Hummus served with grilled flat breads & crustinis

Pan Roasted Shishito Peppers red miso, sesame, reggiano

Sweet Tomato, Mozzarella & Roasted Red Onion Brochettes dressed with balsamic vinaigrette

Margherita Flatbread spicy san marzano tomatoes, fresh mozzarella, snipped basil, garlic oil

$11 per person

McKinney Package Fruit & Cheese Display sliced seasonal fruit & assortment of domestic cheeses; served with lavash & crustini

Anti Pasta Platter assortment of Italian cold cuts, marinated artichokes, olives, roasted bell peppers

Chilled Grilled Vegetables grilled seasonal vegetables, bleu cheese & ranch dressings

$13 per person

Reception Packages* *minimum of 25 guests

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Wycliff Menu

first course Clean Green Salad

butter lettuce, chicory, frisee, white balsamic, aged cheddar, shaved onion, green apple

second course (choose three)

BBQ Braised Short Ribs buttery mashed potatoes, fried onions

Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce

Oven Roasted Atlantic Salmon smooth sweet potato puree, avocado-lump crab relish, jalapeno beurre blanc, fried brussles

Grilled Cauliflower Steak cipollini onions, baby kale, calabrese peppers, black radish, golden raisin brown butter

third course (choose one)

salted caramel pudding crumble topping, soft whipped vanilla cream

limoncello marinated strawberries champagne sorbet

$45 per person

(plus tax & gratuity)

Prix Fixe Menu’s

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Cedar Springs Menu

first course Bleu Cheese, Bacon & Tomato Salad

chopped iceberg & bibb lettuce, cured tomatoes, boiled egg, white anchovies, balsamic caramelized onions

second course (choose three)

Bourbon Marinated Pork Chop apples, bacon, pearl onions, arugula, mashed potatoes

Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce

Bacon Wrapped Gulf Shrimp cherry mustard, creamy orzo pasta, charred okra

Grilled Cauliflower Steak cipollini onions, baby kale, calabrese peppers, black radish, golden raisin brown butter

third course (choose one)

salted caramel pudding crumble topping, soft whipped vanilla cream

nutella chocolate bar chocolate dipped brownie with mascarpone mousse, sea salt caramel,

chocolate accents, ice cream

$55 per person (plus tax & gratuity)

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Knight Menu first course

(choose one)

Black Truffle & Grilled Salmon Deviled Eggs smoked paprika, frisee, pecorino tartufo

Pan Roasted Shishito Peppers red miso, sesame, reggiano

second course Romaine Hearts

caesar dressing, parmesan, croutons

third course (choose three)

Grilled Beef Tenderloin bleu cheese crust, thumbelina carrots, smashed red potatoes

Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce

Herb-Crusted Lemon Sole smooth carrot puree, english peas, brown butter, escarole

Pressed Tofu roasted spaghetti-squash, tomato sugo, crisp turnip-tops, orange zest

fourth course (choose one)

marbled bread pudding banana bread & brownie, espresso anglaise, candied almond, ice cream

nutella chocolate bar chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents,

ice cream

$70 per person (plus tax & gratuity)

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Oak Lawn Menu first course

Grilled Lamb Meatball Lollipops smooth almond hummus, oil cured tomatoes

Salt & Pepper Calamari corn wheels, sweet peppers, buffalo butter

second course lobster bacon chowder

potato dumplings, calabrese oil, lardons

third course (choose four)

180z Ribeye alla Fiorentina grilled & sliced, balsamic glaze, cheese crusted whipped potatoes

Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce

Bourbon Marinated Pork Chop apples, bacon, pearl onions, arugula, mashed potatoes

Jumbo Diver Sea Scallops sweet corn, bacon, poached egg, pearl couscous

Mushroom Bolognese house made pasta rags, sherried garlic, grana padano

third course (choose one)

marbled bread pudding banana bread & brownie, espresso anglaise, candied almond, ice cream

nutella chocolate bar chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents,

ice cream

$85 per person (plus tax & gratuity)

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Room Capacities

Patio

Upper Deck

Restaurant Buy-Out

DISH features a spacious climate controlled patio with golden wood tones throughout the patio, mixed with the soft leather texture of the banquette upholstery, allows guests to sip and socialize as well as dine alfresco; in a perfect elegant setting. The focal point of the patio is the 360-degree bar that opens to showcase the interior, allowing an uninterrupted view of all the action.

Capacity: 100 reception, 60 seated

The upper deck is an elevated dining area featuring large sculpted wall panels washed with LED lights and a sliding glass door with semi-sheer curtains that can be drawn closed; providing the touch of exclusion for your special evening. This space offers an ideal setting for private events but can also act as a stage for live entertainment.

Capacity: 50 reception, 40 seated

The 5,500 sq. ft restaurant features a climate controlled patio and several dining areas with distinctive design elements including a 360-degree bar with retractable floor-to-ceiling glass walls that open to both indoor and outdoor patrons, an open stainless steel kitchen, one-of-a-kind polycarbonate chainmail drapery and LED coves that wash color across large sculpted wall panels.

Capacity: 400 reception, 250 seated

Contact Constance Crouch for room minimums and information on reserving a space

constance@dish-dallas.com ~ pocket: 214.522.DISH (3474) ~ cell: 214.762.6655

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Executive Chef Garreth Dickey

Traveling the world with his father as a young boy, sampling cuisines from exotic locales including Thailand, Africa and South America, Garreth Dickey sparked an early love of food. At the age of 16, Dickey began his culinary career as a dishwasher. He quickly learned his way around the kitchen, with aspirations of moving up the ranks and being part of the team. Garreth began his professional career as a sous chef for acclaimed chef Bruce Auden at Restaurant Biga in San Antonio. He was lured to Dallas when Stephen Pyles opened Star Canyon, where he served as sous chef. Dickey joined the team at the Green Room as sous chef before taking on the executive chef position at Jerobaum. He was then tapped to reinvigorate breakfast at Hotel ZaZa’s Dragonfly. Dickey also spent time in the kitchens of The Porch and Hibiscus as executive chef. As executive chef at DISH, Garreth is responsible for creating weekly specials for the seasonal American menu. He is dedicated to sourcing local seasonal ingredients whenever possible to support the local farming community. In his free time, he enjoys spending time with his daughter Isabella, collecting classic cookbooks and restoring old International Scouts.