Dragonfly at Dallas’ Hotel ZaZa launches fall dinner menu

by PegNews wire

Executive Chef Grant Morgan and Dragonfly at Hotel ZaZa welcome the change of season with the launch of the fall dinner menu. Capturing the warm flavors of autumn, each new dish reflects the local, seasonal produce of Dallas and approaching cooling temperatures.

"My inspiration comes from many places, both from my travels in Colorado and memories of my favorite comfort foods," said Chef Morgan. "The new menu reflects the warmth the dishes bring in the cold months. Dragonfly guests appreciate the nuances of well-prepared, creative dishes. This autumn's menu meets that need."

The autumn menu blends unique combinations of seafood, wild game, and a special focus on premium steaks.

In Texas, steaks are more than just another "meal" -- they are a "must." Dragonfly's Prime Steakhouse Fare offers a selection of the finest cuts of prime beef, including a 12 oz. New York Strip, 18 oz. Porterhouse and 16 oz. Bone-In Rib Eye. Diners have their choice of delectable, chef-inspired sauces to accompany the succulent steaks: a savory Garlic & Herb Butter, rich Red Wine Jus, East-Asian inspired Shitake Demi, the red wine and butter Beurre Rouge, or Chimichurri for a Southwestern flare.

Far from your average appetizers, Starters prepare your taste buds for the fall entrees that follow. The Grilled Texas Quail with salsa verde and queso fresco, a crumbly Mexican-style feta; and the Lamb Chop Lollipops, served on the bone with horseradish dipping sauce are perfect for the table. Other delicious highlights include ZaZa's signature Deconstructed Ahi Roll with Ahi tar tar, avocado, crab ceviche and sushi rice, or Crispy Calamari Salad with Asian greens and sweet chili vinaigrette.

Dragonfly's fall entrees now offer Seared Sea Scallops with butternut squash, baby beets, apple cider reduction, and wilted swiss chard; Braised Bison Short Rib with garlic whipped potatoes, wild mushrooms, and herb gremolata; and Pan Roasted Duck Breast with black pepper gnocchi, foie gras braised red cabbage, and port wine reduction. Chef Morgan will keep ZaZa's signature dishes, including city favorite, Ginger Beef Tenderloin with sesame mashed potatoes, wasabi slather, grilled broccolini, and shiitake demi.

For vegetarians or those looking for a lighter dish, Forest Mushroom Strudel features Dallas goat cheese and black truffle. This fall, Dragonfly also offers an updated selection of salads, including the ZaZa Mesclun Salad with sweet tomatoes and toasted garlic-herb vinaigrette; and Asian Chicken Salad with marinated chicken breast, roasted shiitake mushrooms, crispy wontons, and pickled ginger vinaigrette.

The restaurant's Eat, Drink and Be Merry -- Three Course Chef's Tasting with Wine Pairing -- features the chef's personally selected combinations. It is a must for guests in love with food and in search of a culinary adventure.

Chef Morgan continues to select only the best ingredients to create delicious dishes and an unforgettable dining experience. For more information or to make a reservation, please call 214-550-9500 or visit the website.

Source: Dragonfly