by Alex Gonzalez
Dee Lincoln Prime in The Star in Frisco has debuted a fresh new winter menu. The new winter menu features items with seasonal ingredients, including all new appetizers, entrees, and desserts.
“The inspiration for the menu comes from the colder weather and wanting to have a slight feel of comfort food,” says Chef T.J. Lengnick. “We are utilizing produce and spices that are in their peak season to create these robust seasonal dishes.”
Dee Lincoln Prime’s new winter menu consists of fresh new items incorporating in-season fruits, vegetables, herbs, and spices. Foie Gras, atop a roasted apple and fennel tart with a balsamic reduction; Burrata Salad, with wild arugula, frisée, roasted red peppers, Kalamata olives, tomatoes, crispy prosciutto and mustard seed vinaigrette.
The Cowboys Way, appropriately named after one of Dee Lincoln Prime’s cross streets, consists of a carved 35 oz dry aged prime porterhouse and a carved 22 oz wet aged Cowboy ribeye.
Healthier options include the Verlasso Salmon, with swiss chard and smoked tomato pesto; Miso Glazed Chilean Sea Bass served with roasted cauliflower, crispy sweet potato and soy-brown butter; and Big Eye Tuna, with artichoke puree, slow roasted tomatoes, crispy artichoke hearts and lemon confit.
For dessert, guests can enjoy a Peanut Butter Bar made with dark chocolate, milk chocolate, and honey-peanut butter mousse with a crispy chocolate crust.
Dee Lincoln Prime is open for dinner Monday – Saturday evenings.
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