SĒR Gets Serious With Chef’s Tasting Menu This Friday

van campby Andrew Chalk

When the Hilton Anatole announced that a steak house would go into the space once occupied by Nana they promised an establishment that would be an iconoclast in a town where steakhouse dining is an obsession. In its first year, Sēr has drawn rave reviews for Executive Chef Anthony Van Camp’s (that’s AVC to the cognoscenti) audacious and creative interpretation of the steak house genre and Russell Burkett’s polished wine and spirits service.   

Now, happy in their current position, the Sēr team have decided to up the ante. This Friday they begin offering a special chef’s tasting menu assembled by AVC from a combination of the current menu and custom additions. With the aid of a massive bribe to their PR peeps we were able to obtain an advance copy of their menu and reproduce it below. Better book early at 214-761-7479 it is likely to be popular.





           Potato-Olive Oil Soup  pickled chanterelles fried leeks

             FILLBOA, AlberiÑo, Rias Baixas, Galicia, Spain, 2011

          Texas quail  local peaches scallions soy-mirin caramel

              QUERCIAVALLE, Sangiovese, Chianti Classico, Tuscany, Italy, 2007

     Berkshire pork belly  grilled “squash” romesco

     SELLA & MOSCA, Cannonau, Reserva, Sardinia, Italy, 2009

Colorado rack of lamb  local feta cheese glazed piquillo peppers kalamata coulis

  BODEGAS MUGA, Reserva, Tempranillo, Rioja, Spain, 2008

Wagyu Spinalis  maytag blue cheese foie gras “bon bons” chocolate bordelaise

KRUPP BROTHERS, Merlot, Napa Valley, California, 2007

Peach Sorbet  graham crackers crumb milk foam sugar crystals

La Spinetta, “BRICCO QUAGLIA”, Moscato D’Asti, Piedmont, Italy, 2011

$90  |  $135 with wines

                                    Peach Sorbet  graham crackers crumb milk foam sugar crystals                                               

          LA SPINETTA, “Bricco Quaglia”, Moscato d’Asti, Piedmont, Italy, 2011              

                                                                                           $90  |  $135 with wines

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