The Wild Mushroom is pleased to be part of Restaurant Week once again. We hope to see you soon and appreciate your support for this worthy cause.

Dallas – Fort Worth KRLD Restaurant Week
Presented by Central Market
Gourmet Prix-Fixe Dinners for $35
August 15-21, 2011
Preview August 12-14!

THE WILD MUSHROOM RESTAURANT WEEK MENU
Thirty-Five Dollars | Fifty-five Dollars with Wine Pairings

First Course

Parker County Peach Caesar Salad
Chopped hearts of romaine mixed with organic shallots, Bleu cheese crumbles, dressed with a maple balsamic dressing and our fresh Parker County peaches
Wine: 2007 Tangent White Wine, Central Coast, California

Scallop and English Cucumber Salad
Sliced and diced English cucumbers with tomatillos and garlic seasoned to perfection and topped with a pan-seared Maine Diver Sea Scallop
Wine: 2009 Hahn SLH Chardonnay, Soledad, California

Classic French Onion Soup
Made with beef and chicken stock, slow-cooked caramelized onions, French bread, Gruyère and Parmesan
Wine: 2009 Domaine Talmard Macon Chardonnay, France

****Additional Course****

Fresh Kohlrabi & Fennel Salad {Central Market Coupon}
Julienned fennel and Kohlrabi tossed with red onion, parsley and combined with olive oil and lemon, then drizzled with a fresh raspberry reduction.
Wine: 2008 Foris Pinot Noir, Rogue Valley, Oregon

Second Course

Gaucho Steak
Domestic grilled beef rib eye, caramelized onions, roasted garlic, Serrano, and red chilaquiles sauce
Wine: 2009 Llama Malbec Belasco De Baquedano, Mendoza, Argentina

Miso and Ginger Sea Bass
White and black sesame seed crusted sea bass, pan-seared with a miso ginger sauce served with roasted baby carrots and wasabi potato mash
Wine: 2009 d’Arenberg Viognier Marsanne “The Hermit Crab”, Australia

Moroccan Chicken
8-oz organic breast of chicken seasoned with fresh mint, sweet paprika, garlic, olive oil, lemon, lime and res-el-hanout (Moroccan spice blend.)
Wine: 2009 Scarpetta Pinot Grigio, Italy

Third Course

Cheesecake
Wine: 2010 Cascineta Vietti Moscato d’asti, Italy

Mocha Toffee Oreo Cookie Banana Delight
Wine: Warre’s Kings Twany Porto

Crème Brûlée with Patron XO Café Infused Fruit
Wine: 2007 Kings Estate Vin Glace’ Pinot Gris, Oregon