3 Courses $45. With wine pairings $65. Reservations only.
Enjoy 3 fine Italian-inspired courses for $45 (Add $20 with wine pairings) and help raise money for the North Texas Food Bank and Lena Pope Home.
- Preview: August 8-10
- Restaurant Week: August 11-17
- Extension: August 18-31
Fig, Prosciutto & Burrata Salad
Succulent black figs, crispy prosciutto and fresh Burrata cheese over mixed field greens and served with a creamy balsamic vinaigrette.
Scallop & Caprese Salad
Tender scallops seared, sliced and shingled between fresh mozzarella, Roma tomatoes, and fried basil leaves. Drizzled with white balsamic reduction.
~ Central Market “4th Course” ~
Use Voucher or add $7
Escargot Stuffed Squid
Tender squid rings stuffed with scampi-style prepared escargot. Served with a rainbow sauce painted plate.
Cutlet of veal topped with assorted mushrooms, garlic and a sweet Marsala reduction.
Sun-dried Tomato & Boursin Stuffed Chicken
Seared stuffed airline chicken breast with sun-dried tomatoes and herb Boursin cheese atop lemon garlic pepper linguini draped in a white wine garlic cream sauce.
Prosciutto Wrapped Filet
Prosciutto-wrapped center cut filet dressed in black pepper crust set atop a bed of sautéed baby spinach and accompanied by a Parmesan-laced potato cake.
Banana Foster Pudding
Banana pudding, banana Foster sauce, vanilla crisp wafers and Grand Marnier Chantilly cream
Texas Turtle Cheesecake
New York style cheesecake with Madagascar bourbon caramel sauce, barbeque smoked almonds and smoked sea salt.