Monday, November 28, 2011
Dallas restaurants unroll fall menus
Aquadora, Dragonfly, Zanata, Maximo, Greenz, and Bread Winners.
DALLAS Restaurants around Dallas are introducing new fall/winter menus with things like soups and butternut squash. Some highlights:
Aquadora adds lunch service beginning Monday, from 11 a.m. to 3 p.m. Executive Chef Mike Dimas' menu will feature contemporary American cuisine with seafood influences. Starters include crab cake with lobster cream; shrimp-and-black-bean soup with avocado puree and roasted corn; goat cheese tart with Vidalia onions, spiced walnuts, and raspberry jus. Entrees range from $10 to $24 and include salmon tacos; short ribs with roasted corn mashed potatoes; butter-poached lobster Cobb salad; Texas Gulf oyster po' boy; and Berkshire pork & arugula salad with honey crisp apples, golden raisins and walnut vinaigrette.
While Dragonfly favorites like Comida remain, Executive Chef Dan Landsberg introduces new dishes such as coconut lemongrass mussels; Dr Pepper BBQ baby back ribs; warm radicchio salad; butternut squash-blue cheese grits; duck breast with duck confit, sage spatzle, and acorn squash; pork chop with sweet potato agnolatti; semi-boneless chicken-fried quail with poblano cream gravy, pancetta collards, and mini-loaded baked potato; and Diver sea scallops with butternut squash and Brussels sprouts.
Private|Social opened for lunch on November 15 with a menu that includes Thai mussels in coconut curry broth; flatbreads with Jimmy's Italian sausage or lamb and tatziki sauce; BLT with house-cured bacon and fried egg on brioche; goat cheese-stuffed lamb burger; fish tacos; Ramen noodle bowl with poached egg, nori, and pork belly; jerk chicken with squash puree and Brussels sprouts; and white fish with Thai coconut sauce, mushrooms, and jasmine rice.
Zanata Plano's fall/winter menu by executive chef Jamie Samford was launched in November and includes shaved fennel-red onion salad with spinach and olives; baked Brie with cranberry chutney, toasted walnuts, and lavosh; bruschetta with pear and gorgonzola; Shrimp & 'Shroom, with pan-seared shrimp and grilled portabella. New entrees include Atlantic salmon with Moroccan couscous and pomegranate molasses; gorgonzola gnocchi; duck breast with mushroom polenta; butternut squash pansotti with Spanish chorizo; cassoulet with duck, sausage, pork, and cannellini beans; pork osso buco with sweet potatoes, haricot verts, apple slaw, and pecan gremolata; bone-in rib eye with balsamic mushrooms, potatoes, pearl onions, pesto, and cured tomatoes; smoked chicken ravioli with Prosecco-brie fondue, Brussels sprouts, and bacon; and salmon with rosemary glaze, artichokes, baby potatoes, and petite olive salad.
Bread Winners Blue Plate Special menu has new menu options, available on the lunch and dinner menu until the end of the year. Monday is chicken & biscuits; Tuesday is Denver pork stew atop sour-cream-and-chive mashed potatoes and served with jalapeño cheddar corn bread. Wednesday is short rib Stroganoff over black pepper pappardelle; Thursday is fried chicken & waffles; Friday is fish & chips. At lunch, the specials are $9.99 and dinner they're $14.
Maximo Cocina Mexicana
Maximo Chef Amador Mora presents new items including mussels steamed in chipotle, ginger, and fish broth; steamed salmon over corn mash with jicama mango slaw; mahi mahi with guajillo chile pesto, pumpkin & pecan mash, and roasted asparagus; tacos with brisket, tongue, lamb, or tilapia; chicken simmered in mole Oaxaqueño with white rice and warm tortillas; twice-cooked boneless half chicken in corn husks; short rib with chipotle mac & cheese and asparagus.
Salady place Greenz has new fall items including beet salad with apple, candied pecans, and gorgonzola on mixed greens; apple cranberry salad with mesclun mix, apples, dried cranberries, and walnuts; artichoke steak panini with spinach and tomato on ciabatta bread; and two fall soups: ancho butternut squash, and pear & pumpkin.