Dallas Chop House Prepares for NYE

Triptow 1 Editedby Steven Doyle

As we prepare for New Years Eve, and decide upon the many celebrations that we won’t wish to miss, we know Dallas Chop House will be preparing a splendid table fir you and yours.  We are running their vast menu today, and to be honest it is a little overwhelming. But decisions need to  be made  along with reservations!

One of our favorite chefs, Richard Triptow will be creating somethings you will surely enjoy. Happy New Year.


Deviled Egg / Paddlefish Caviar  puffed rice, chive

Veuve du Vernay Brut Rosé, France

FIRST COURSE (choice of one) 

Poached Oysters + Caviar    champagne sabayon, pink ice watercress, young fennel, puff pastry crisps 

2018 Echo Bay Sauvignon Blanc, Marlborough – New Zealand 

Sunchoke Soup  nasturtium leaf purée, shallot cucumber marmalade

2018 Masi “Masianco” Pinot Grigio, Veneto – Italy

Beef Tartare     quail egg yolk, black truffle, Yukon gold potato chips

2018 Finca Nueva Rosado, Rioja – Spain   

Radicchio Salad    mozzarella, mango, basil

2018 August Kesseler Kabinett Riesling, Rheingau – Germany  

SECOND COURSE  (choice of one) 

Seared Southwest Salmon    potatoes, poblano peppers, chorizo, corn and a jalapeño butter 

2016 Complicated Pinot Noir, Sonoma Count

12 oz Dry Aged Ribeye    black-eyed peas, pecan-maple syrup, grilled asparagus, cabernet butter 

2016 Il Fourno IGT, Tuscany – Italy  

Roasted Airline Chicken Breast   whipped Yukon gold potatoes, lemon-caper and tomato butter 

2016 Stags’ Leap Chardonnay, Napa Valley 

Pork Chop     roasted Fuji apple sauce, candied pecans, blue cheese demi-glace

2016 Complicated Pinot Noir, Sonoma Coast

Filet Mignon + Butter Poached Lobster    rosemary butter potatoes, spinach lilac, vanilla-orange butter 

2016 Simi Cabernet Sauvignon, Alexander Valley

THIRD COURSE (choice of one) 

Cardamom Lemon Crème Brulée     lemon chantilly 

2016 Petite Guiraud, Sauternes – France 

Triple Chocolate Brownie  dark chocolate syrup, chocolate ice cream 

Taylor Fladgate ‘Fine Ruby,’ Douro – Portugal 

Lemon-Yogurt Panna Cotta   candied lemon slices, lemon curd, dried blueberries, almond praline

Lustau “East India” Solera Sherry, Jerez de la Frontera – Spain 

Leave a comment

Filed under Crave, Steven Doyle

Leave a Reply