The Saint, the Italian-inspired steakhouse with an emphasis on Texas ingredients, announces new seasonal offerings to its menu just in time for fall. Chef Jacob Williamson, Culinary Director of The Saint, has pulled out all the stops to introduce new shareable dishes that are perfect for your next night out on the town.
“Our guests love dining family style at The Saint so they can experience bites from many dishes on our menu,” says Chef Williamson. “With that in mind, we’ve added dishes that are easily enjoyed by the whole table and also add a unique way to enjoy some classic shared dishes such as bread rolls, caviar service, carpaccio, crudo and more.”
Creativity meets craftsmanship with Chef Williamson’s Wagyu Tallow Candle. The handmade wagyu tallow candle is lit table-side and served with house made miniature Parker House rolls sprinkled with Maldon Salt. As the candle melts, the Parker House rolls serves as the perfect fluffy dipping vessel to coat in the melted wagyu tallow. It’s an interactive and delicious experience for the whole table to enjoy.
Additionally, The Saint is introducing a decadent Caviar Service featuring Golden Osetra Caviar accompanied by sour cream & onion gaufrettes with all the traditional accouterments.
Guests can now enjoy Prime Beef Carpaccio – prepared with Hill Country Olive Oil, Saba, Pommery Mustard; Big Eye Tuna Crudo – Gala Apple, Finger Lime Vinaigrette; Stuffed Pappardelle – Butternut Squash, Ricotta, Texas Pecans, Crispy Sage; and Pan Seared Diver Scallops, Butternut Squash Risotto, Chili Dusted Pepitas.
The Saint’s newest side dish has quickly become a favorite amongst guests at the restaurant; introducing the Table-side Bone Marrow Fries. These crispy shoestring fries are served with ketchup and charred scallion aioli with bone marrow drizzled over them table-side.
Seasonal cocktails added to the menu include Smoke Rings After Dark – WhistlePig PiggyBack Rye 6 Year, Cynar Amaro, Grand Marnier, Benedictine, Cocoa Bitters; Original Sin – Makers Mark, Amaro Nonino, Apple Spice, Lemon; and Peccatore – Mi Campo Tequila, Ancho Reyes, Lime, Guava, Agave, Squid Ink.
The Saint is open 5pm-10pm Sunday, 5pm-10pm Tuesday-Thursday, and 5pm-11pm Friday and Saturday. For more information, please visit www.thesaintdallas.com.