Toussaint Brasserie Introduces Fall Dishes and Drinks to Dinner Menu

Toussaint Brasserie, the approachably chic French-inspired restaurant and bar in the Renaissance Saint Elm Dallas Downtown Hotel has added fall dishes and drinks to the dinner menu for the cooler season. 

The restaurant offers ingredient-driven, decadent dishes with the fall menu items highlighting seasonal ingredients throughout. Executive Chef Shaun Hinson says of the seasonal menu, “We wanted to incorporate ingredients that really embrace the cooler weather and seasonality here for Dallas. Our new cocktails are intentionally paired to round out the full new menu dining experience.”

Entrees include the Chicken & Truffle Pot Pie – carrot, celery, onion, cream with a puff pastry crust; Smoked Tomato & Wild Mushroom Risotto topped with shaved parmesan; Seared Black Grouper – cannellini beans, artichoke, tomato, saffron broth, herbs; and the Crispy Fish Po’Boy – double battered black grouper, remoulade, pickled cabbage, avocado on a brioche bun served with frites. A limited-time soup and salad is also available including the Puree of Carrot Soup and the Baby Kale Salad with bacon lardons, goat cheese, tomato, pumpkin seeds, carrot coulis, parmesan and vinaigrette. 

To pair with the fall menu items, new cocktails incorporating seasonal ingredients include the Knit Sweater – Rittenhouse 100 Rye, Averna, Amaro Nonino, clove syrup, orange bitters; Cider Car – Calvados, apple cider, Cointreau, lemon; and the Chai Rum Flip – dark rum, chai syrup, egg, torched cinnamon.

Dinner is offered at Toussaint 7 days a week. To make a reservation at Toussaint Brasserie go to

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