Dinner

Dinner menu effective August, 2010. Please note that items are subject to change based on availability. Call 214.580.7000 for more information.

Michael Bratcher - General Manager
Matt McCallister - Executive Chef
Maggie Huff - Pastry Chef

20% Gratuity added to parties of 8 or more.
$7.00 Charge for all split Main Courses

Ceviches

Lobster with Guayaba and Avocado	22
Ahi Tuna with Jicama and Grilled Orange	10
Laughing Bird Shrimp with Passion Fruit and Coconut	10
Sea Scallops with Creamy Garlic, Aji Amarillo and Cucumber	12
Ceviche de Hongos with Black Bean and Lemon	10
Lenguado with Smoked Corn and Sweet Potato	12
Bronzini with Fennel and Vanilla	12
Salmon Veracruzano with Capers, Green Olives and Jalapeños	11
Mixto with Spicy Tomato, Celery and Tarragon	10
Merluza with Saffron Pil Pil and Garlic Croutons	10
--Tasting of any Three Ceviches	28
--Tasting of any Six Ceviches	55
--Tasting of any Eight Ceviches	75
--Tasting of all Ten Ceviches	95
($ 6 Supplement for Lobster)
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Loch Duart Salmon with Dill Lemonette and Mustard-Coriander Oil	10
Halibut Cheeks with Spicy Orange and Ginger	10
Hiramasa with Toasted Coconut	14
--Tasting of any Two	19
--Tasting of all Three	28
We Use Sustainable Seafood Exclusively
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Today's Selection of Oysters: ½ dozen or 1 dozen	market price
Today's Selection of Assorted Shellfish	market price
* Tamale Tart with Roast Garlic Custard, Peekytoe Crab and Smoked Tomato Sauce	16
Seared Hudson Valley Foie Gras Tacu Tacu with Bruléed Banana	19
Sea Scallops Migas with English Pea Emulsion, Spanish Chorizo and Parmesan “Snow”	16
Pressed Pork Shoulder with Grilled Pineapple Empanada and Caramelized Texas 1015s	14
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* Stephan's Original Southwestern Caesar Salad with Jalapeño-Polenta Croutons and Parmigiano Reggiano "Chicharron"	10
Local Farmers’ Salad with Paula’s Hoja Santa Goat Cheese and Texas San Saba Pecan Vinaigrette	14
Garden Greens with Really Good Olive Oil, Balsamic and Spanish Sherry Vinegars, and Fleur de Sel	8
Heirloom Tomato and Watermelon Salad with Jamon Serrano, Spicer’s Greens and Cotija Cheese	12
Poblano-Asiago Soup with Yellow Tomato Foam	12
Cuatro Gazpachos --Amarillo --Verde --Rojo --Blanco	13
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Pan-Seared Wild Halibut with Fava-Quinoa “Risotto”, Aji Amarillo-Saffron Sauce and Jicama-Radish Salpicon	36
Alaskan King Salmon with Black Bean-Jamon Serrano Refrito, Hickory-Grilled Asparagus and Smoked Tomato Salsa	31
Wood-Fired Whole Market Fish with Vanilla-Roasted Fennel and Warm Couscous-Pine Nut Salad	market price
˜ Contemporary Arroz con Pato ˜ Sous Vide Smoked Duck Leg with Achiote Rice and Shellfish	33
Juha Ranch Spit-Roasted Chicken with Wild Mushroom Tamale, Adobo Sauce and Huitlacoche-Chipotle Compote	29
Braised “On-the-Bone” Short Rib with Oxtail-Creamer Pea Marmalade, Frittered Okra and Goat Cheese Chimichurri	38
Slow-Smoked Natural Pork Chop with Apple-Cippolini Onion Cajeta, Green Chile Hominy and Summer Vegetable Crudo	32
*USDA Prime Bone-In 21 oz Cowboy Ribeye with Red Chile Onion Rings and Pinto-Wild Mushroom Ragout	49
Grass-Fed Texas Beef Tenderloin with Mole Negro, Poblano Chile Relleno and Stuffed Squash Blossom	42
Coriander-Cured Rack of Lamb with Ecuadorian Potato Cake and Dried Cherry Mojo	38
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Selection of Artisan Cheeses with Pecan-Raisin-Apricot Bread, Honeycomb and Medjool Dates	15
“Contemporary S’mores” Warm Chocolate Croquette, Graham Cracker Semi Freddo, Toasted Swiss Meringue	8
Mexican Chocolate Fondant with Fleur de Sel Caramel and Kahlúa Crema	9
Stephan's Heaven and Hell Cake™ Angel Food, Devil’s Food, Peanut Butter Mousse, Milk Chocolate Ganache, Raspberry Purée	10
"Coffee and Doughnuts" Freshly Fried “Beignet-Style” Doughnuts with Espresso Crème Brulée and Cajeta	8
Peaches and Goat Cheese Taquito with Sangria Cherries and Lemon Verbena Ice Cream	8
Chocolate Bourbon-Pecan Cake with Crème Fraiche Ice Cream and Spicy Candied Bacon	9
Warm Banana-Macadamia Nut Bread Pudding with Rum Caramel and Toasted Coconut Ice Cream	9
Seasonal Fruit Consummes and Sorbets	9
Seasonal Ice Cream Tasting	9
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* Stephan’s Signature Dishes