Easter Brunch

For Easter Dinner 2009,Executive Chef Randy Morgan and General Manager Jonn Pierre Baudoin have created a special three-course Easter Dinner for Dallas Fish Market guests. And this year, there's something wonderful for the whole family to enjoy.

Guests begin with choice of Maine Lobster Corn Chowder, Summer Berries (medley of fresh berries, whipped cream, mint) or Caesar Salad (romaine hearts, white anchovies, parmesan, roasted garlic crouton).

For the main entrée, guests choose from Chef Morgan's famous Grilled Swordfish (smoked almonds, golden raisins, brown butter, shaved fennel salad); Lobster Omelet (lobster, asparagus, béarnaise, potatoes); Crab Cake Benedict (Alaskan King Crab, citrus hollandaise, potatoes); Beef Tenderloin (red bliss potato frites, melted Roquefort, sauce Robert, green onions); or Pan-Seared Trout (lemongrass-scented sticky rice, wok-seared Asian vegetables, citrus soy glaze).

For the Grand Finale, guests select from three of Chef Randy Morgan's acclaimed dessert specialties: Bruléed Figs (cinnamon cookie mascarpone, Grand Marnier); Bread Pudding (chocolate sauce, bourbon cream anglaise) or Espresso Cheese Cake (raspberry coulis, whipped cream).

Special children's menu selections are Chicken Strips (crispy chicken breast slices served with fries); Mac and Chz (macaroni and cheese with chicken) or Fish & Chips (crispy Mahi Mahi served with fries).

Cost for the special three-course Easter dinner is $35 per person, plus tax and gratuity. Brunch will be served from 11 a.m. to 2 p.m. on April 12. For more information or toreserve your table, phone 214-744-3474 (214-744-FISH), e-mail info@DallasFishMarket.com or visit www.DallasFishMarket.com. Alcohol and gratuity not included.