Five Sixty by Wolfgang Puck at Dallas’ Reunion Tower launches 5- and 7-course tasting menus

by PegNews wire

DALLAS — Five Sixty by Wolfgang Puck unveils new five-course and seven-course tasting menus which showcase the restaurant’s Asian-influenced cuisine. Guests also can find new summer menu items made with the freshest, seasonal ingredients.

The five-course menu features several of Wolfgang Puck’s classic dishes, beginning with “family style dim sum,” which includes Crispy Lobster and Shrimp Springrolls, “Chinese Style” Pork Spare Ribs, and Pork Belly Pot Stickers.

The second-course “Salt and Pepper” Calamari Salad, followed by “Hong Kong Style” King Salmon, whets the guest’s appetite for the main course, the “American Style” Kobe Beef Shortribs with Peanut Rendang and Coconut.

The night ends on a sweet note with a family style dessert of Fresh Baked Miniature Cookies and Banana Cream Pie. Five Sixty’s five-course tasting menu is $68 per person and offers optional wine pairings for an additional $28 per person.

The seven-course grand tasting menu features an array classic and signature dishes. Diners begin with an amuse bouche of Wolfgang’s signature Spicy Tuna Tartare in a Sesame-Miso Tuille Cone and family style sushi and robata including California Roll with Alaskan King Crab, Miso Marinated Black Cod Skewers and Tempura Fried String Beans.

The second and third course offer Arctic Char with Cardamom Raita and the Crisp Suckling Pig with Plum Puree, followed by “Shanghai Style” Maine Lobster and the Crispy Quail “General Tso,” before reaching the main course of Mongolian Grilled Lamb Chops with Hunan Glazed Eggplant and Chili-Mint Vinaigrette.

To complete the grand tasting, guests can enjoy a family style dessert of Baked Alaska and Chocolate Soufflé. This grand tasting seven-course menu is $97 per person, with wine pairing options available for an additional $40 per person.

For those who want to order a la carte from Five Sixty’s menu, Executive Chef Sara Johannes is featuring several new seasonal dinner items including:

Alaskan Halibut with Thai Shrimp, Keffir Lime and Pineapple Chili Sambal, “Assam” Seafood Curry with Prawns, Scallops, Lobster, and Kari Leaves; and Beef Filet “Au Poivre” with Wild Mushrooms and Caramelized Shallot Sauce.

New Sunday brunch dishes include Honey-Licorice Glazed Pork Loin with Curried Spring Succotash; Pan Roasted Chicken with Minted Couscous and Bengali Tomato Chutney; and Ten Vegetable Fried Rice

Source: Five Sixty

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