Photo courtesy of Dallas Chop House

Dallas Chop House will present a chef's tasting five-course dinner paired with wine from He Wines She Dines local winery.

Amuse:

  • Mini Jalapeno - White Cheddar Biscuit "BLT" (Bacon jam, grape tomato, cress)

First Course:

  • Yellowtail Crudo (Peach Sorbet, green apple, serrano, Yucca chips)
  • Everyday White

Second Course:

  • Salmon Lightly Heated (Brown Butter Dashi, Sea Weed Salad, Black Flower Honey)
  • Pinot Noir

Third Course:

  • Coffee Crusted Flat Iron (Black Cherry infused Beet Root, caramel froth)
  • Everyday Red

Fourth Course:

  • Slow Roasted Beef Striploin (Tellicherry Pepper Syrup, Confit Potato crisps, Blueberry Fluid Gel)
  • Cabernet

Dessert:

  • Chilled Cataloupe Soup (Raspberries and Blackberries, cubed Hibiscus gelee’ Pink ice cress)
  • Symphony

Dallas Chop House will present a chef's tasting five-course dinner paired with wine from He Wines She Dines local winery.

Amuse:

  • Mini Jalapeno - White Cheddar Biscuit "BLT" (Bacon jam, grape tomato, cress)

First Course:

  • Yellowtail Crudo (Peach Sorbet, green apple, serrano, Yucca chips)
  • Everyday White

Second Course:

  • Salmon Lightly Heated (Brown Butter Dashi, Sea Weed Salad, Black Flower Honey)
  • Pinot Noir

Third Course:

  • Coffee Crusted Flat Iron (Black Cherry infused Beet Root, caramel froth)
  • Everyday Red

Fourth Course:

  • Slow Roasted Beef Striploin (Tellicherry Pepper Syrup, Confit Potato crisps, Blueberry Fluid Gel)
  • Cabernet

Dessert:

  • Chilled Cataloupe Soup (Raspberries and Blackberries, cubed Hibiscus gelee’ Pink ice cress)
  • Symphony

Dallas Chop House will present a chef's tasting five-course dinner paired with wine from He Wines She Dines local winery.

Amuse:

  • Mini Jalapeno - White Cheddar Biscuit "BLT" (Bacon jam, grape tomato, cress)

First Course:

  • Yellowtail Crudo (Peach Sorbet, green apple, serrano, Yucca chips)
  • Everyday White

Second Course:

  • Salmon Lightly Heated (Brown Butter Dashi, Sea Weed Salad, Black Flower Honey)
  • Pinot Noir

Third Course:

  • Coffee Crusted Flat Iron (Black Cherry infused Beet Root, caramel froth)
  • Everyday Red

Fourth Course:

  • Slow Roasted Beef Striploin (Tellicherry Pepper Syrup, Confit Potato crisps, Blueberry Fluid Gel)
  • Cabernet

Dessert:

  • Chilled Cataloupe Soup (Raspberries and Blackberries, cubed Hibiscus gelee’ Pink ice cress)
  • Symphony

WHEN

WHERE

Dallas Chop House
1717 Main St.
Dallas, TX 75201
https://www.eventbrite.com/e/monthly-cut-with-he-wines-she-dines-tickets-37077336311

TICKET INFO

$60
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