Valentine’s Day Dinner

Dallas Fish Market executive chef Randy Morgan and General Manager Jonn Pierre Baudoin have created a three course Valentine's Day 2009 menu for Dallas Fish Market guests.

Guests start with a choice of Pan Roasted Texas Quail with grilled andouille sausage and corn pudding with caramelized onion jus; Pacific Big Eye Tuna Poke with orange essence, avocado, serrano chili, sesame, soy, ginger and nori chips; Trio of Wellfleet (MA) and Salute (PEI) Oysters with plum and champagne gelée and White Sturgeon caviar; or Alaskan King Crab Cakes and Hearts Salad with hearts of palm, artichoke, frisee, arugula and parmesan, topped with a red wine vinaigrette.

For the main course, guests select one from Seared New Zealand Barramundi with macadamia nut, Maine lobster sauce and sweet pea risotto; Pan Roasted Cape Cod Haddock with blood orange beurre blanc, Mediterranean couscous, oil cured olives and preserved lemon; Maine Diver Scallops with strawberries, cherry tomatoes, balsamic and parmesan toast; 8 oz. American Kobe Strip with sweet chili ginger, shrimp fried rice and broccoli rabe; or Australian Grass Fed 8 oz. Filet Tenderloin Oscar with grilled asparagus, yukon gold mashers and béarnaise.

Chef Morgan has created four desserts to choose from: Chocolate Fondue for Two with strawberries, pineapple, kiwi, yellow cake and raspberries; Ambrosia Chocolate Silk Pudding with dark rum bananas and chunky Skippy® peanut butter; Pacific Northwest Huckleberry Cobbler with vanilla bean gelato and sugar biscuit; or Beignet à Deux with lemon confection and bourbon anglaise.