Chef Chris Svalesen introduces new menu at Tucker

by Teresa Gubbins

DALLAS — Chef Chris Svalesen, who joined the staff at Tucker a few weeks ago, has unveiled a new menu that combines the restaurant's old-school classicism with his proclivity for seafood dishes.

New appetizers include: oysters rockefeller, Maine lobster bisque, ravioli of cold water lobster, and tartare of yellowfin tuna with cucumber, rose ginger, and avocado-wasabi cream. These build on classical items such as chilled green pea soup, chicken and cognac pate, and confit of duck.

Fishy entrees include jumbo sea scallops, pan-roasted sea bass, and mussels Meuniere, joining meaty dishes such as lamb, roasted chicken, braised short ribs, and salmon en croute.

Side dishes include garlic mashed potatoes, sauteed spinach in olive oil and garlic, and intriguing-sounding pumpkin gnocchi.

There are also wood-fired pizzas with toppings such as proscuitto with fig and a vegetarian pizza that has roasated garlic, artichoke hearts, sun-dried tomatoes, portabella mushrooms, onions, and Kalamata olives. Sounds good.