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
[email protected] ~ 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.