Dinner

Dinner menu effective August, 2008. Please note that items are subject to change based on availability. Call 214.580.7000 for more information.

Tim Byres
Executive Chef

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

* Stephan’s Signature Dishes

Ceviches

Honduran Tuna with Coconut and Ginger	10
Sea Bass with Avocados and Tomatillos	12
Ecuadorian Shrimp with Orange and Popcorn	10
Kampachi with Agave Nectar and Guanabana	12
Sea Scallops Amarillo with Golden Tomatoes and Aji Mirasol	12
Bronzini with Fennel and Vanilla	10
Salmon Veracruzano with Green Olives and Capers	9
Lobster with Mango and Basil	22
Tasting of any Three	28
Tasting of any Six	55
Tasting of all Eight	75
($ 6 Supplement for Lobster)
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Today's Selection of Oysters: ½ dozen or 1 dozen	market price
Today's Selection of Assorted Chilled Shellfish	market price
* Tamale Tart with Roast Garlic Custard, Peekytoe Crab and Smoked Tomato Sauce	14
Seared Foie Gras with Vanilla-Mascarpone Polenta Cake, Crisp Jamon Serrano and Pedro Ximenez-Raspberry Gastrique	21
Seared Sea Scallops with Black Bean Cake and Heirloom Tomato Salsa	16
Heirloom Tomato-Radish Salad with Blackberry Vinaigrette and Pistachio-Warm Goat Cheese Croquette	15
Banana Empanada with Cardamom Scented Spit Roasted Suckling Pig	12
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* Stephan's Original Southwestern Caesar Salad with Jalapeno Polenta Croutons and Parmigiano Reggiano "Chicharron"	10
Farmstead Cheese Salad with Jamon Serrano, Lavender-Infused Watermelon and Walnut Brittle	14
Garden Greens with Really Good Olive Oil, Balsamic and Spanish Sherry Vinegars, and Fleur de Sel	8
Poblano-Asiago Soup with Golden Tomato Foam	12
Iced Gazpachos Amarillo with Golden Tomatoes and Saffron Blanco with Almond and Frozen Grapes Rojo with Smoked Tomatoes and Beets Verde with Tomatillos and Honeydews	10
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Wood-Fired Whole Market Fish with Vanilla-Roasted Fennel and Warm Couscous-Pine Nut Salad	market price
Seared Red Snapper with Aji-Creamed Corn and Crab Ceviche	28
Sea Bass with Fava Bean Pea Salad, Tamal Criollo and Warm Apple Smoked Bacon Vinaigrette	38
Wild King Salmon with Stewed Tomato Fumet, Mussels and Barbecued Baby Corn	39
Spit-Roasted Natural Chicken with Paneer-Peruvian Potato Salad and Young Coconut Madras Curry	27
*USDA Prime Bone-In Cowboy Ribeye with Red Chile Onion Rings and Pinto-Wild Mushroom Ragout	49
USDA Prime Beef Tenderloin with Sweet Potato Chilaquiles and Pineapple Mole	42
Coriander-Cured Rack of Lamb with Ecuadorian Potato Cake and Ranier Cherry Mojo	38
TB’s “Reconstructed” Barbecued Beef Short Rib with Horseradish-Potato Gratin and Curried Artichokes	34
Guajillo-Braised Pork Osso Bucco with Butternut Squash Polenta and Braised Winter Greens	32
Texas Hill Country Wild Boar Chops with Red Lentil Tacu Tacu, House-Made Boar Sausage and Pickled Peaches	42
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Selection of Artisan Cheeses with Pecan-Raisin-Apricot Bread, Honeycomb and Medjool Dates	15
Global Chocolate: El Rey Venezuelan Flourless Chocolate Cake with Sharffenberger Cocoa Nib Organic Shokenag German Chocolate Pot au Crème Santander Colombian Chocolate Mousse with Haitian Rum French Gianduja Chocolate Espuma Mexican Abuelita Chocolate Ice Cream	10
Stephan's Heaven and Hell Cake™	10
"Coffee and Doughnuts"	8
Frozen Guanabana Soufflé stuffed with Passion Fruit Curd on Vanilla Bean Panna Cotta with Prickly Pear Ravioli	9
Lemon Lemon Lemon: Pistachio Crusted Lemon Curd with Blackberry Meringue Meyer Lemon Pound Cake with Fennel Pollen and Kalamansi Ice Cream Chicha-Berry Compote with Micro Mint- Lemon Salad and Fizzy Lemon	9
Choclo Poached Seckle Pear with Honey Crystal Parfait, Crushed Apple Toast, Don PX and Candied Corn	9
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