by Steven Doyle
Chef Abraham Salum gives his menu at his namesake restaurant some spring cleaning with new menu items for March. The flavor spread features Dallas’ most refreshing spring ingredients such as fennel, mint, broccolini and celery, to name a few. Chef Abraham delivers a taste of his roots with the addition of a few select, Lebanese inspired dishes to broaden diner’s horizons, leading to a more cultured palate.
Menu highlights include the Crispy Pork Milanesa with avocado tomatillo salsa verde and calabacita mashed potatoes, Spinach Spaghetti Carbonara with guanciale, parmesan and roasted garlic, and Grilled Organic Salmon with Lebanese rice pilaf, grape leaf butter and sautéed broccolini with garlic and mint.
The Salum menu will be available beginning February 27 and throughout March.
Fennel Salad
Texas Redfish
Tenderloin
Lobster Tail with Oyster Mushrooms and Cabbage Leaves au Gratin
Kibbeh Nayyeh
