Quantcast
eventdetail
Photo courtesy of Wild Acre Brewing Co.

Dallas Chop House will present The Monthly Cut with Wild Acre Brewing Company, featuring a four-course menu prepared by Chef Richard Triptow, with pairings from Fort Worth’s Wild Acre Brewing Co.

Menu includes:

Amuse:

  • Beef Tataki / red onion, crisp garlic, green onions, sauce

First Course:

  • Salmon Crudo / caramelized pineapple and brown sugar glaze, borage, mango-jalapeño sorbet with Texas Blonde

Second Course:

  • Frozen Iceberg Lettuce / candied bacon, honeycrisp apples, crumbled goat cheese, annatto seeds with Billy Jenkins Bock

Third Course:

  • 60-day Aged Beef / charcoal grilled, nori mustard, pickled mayoga with Super Hawk-Double IPA

Dessert Course:

  • Creamcicle / frozen honey parfait, mandarin orange fluid gel, honey-bee pollen with Moonlight Shine-Golden Ale

Dallas Chop House will present The Monthly Cut with Wild Acre Brewing Company, featuring a four-course menu prepared by Chef Richard Triptow, with pairings from Fort Worth’s Wild Acre Brewing Co.

Menu includes:

Amuse:

  • Beef Tataki / red onion, crisp garlic, green onions, sauce

First Course:

  • Salmon Crudo / caramelized pineapple and brown sugar glaze, borage, mango-jalapeño sorbet with Texas Blonde

Second Course:

  • Frozen Iceberg Lettuce / candied bacon, honeycrisp apples, crumbled goat cheese, annatto seeds with Billy Jenkins Bock

Third Course:

  • 60-day Aged Beef / charcoal grilled, nori mustard, pickled mayoga with Super Hawk-Double IPA

Dessert Course:

  • Creamcicle / frozen honey parfait, mandarin orange fluid gel, honey-bee pollen with Moonlight Shine-Golden Ale

Dallas Chop House will present The Monthly Cut with Wild Acre Brewing Company, featuring a four-course menu prepared by Chef Richard Triptow, with pairings from Fort Worth’s Wild Acre Brewing Co.

Menu includes:

Amuse:

  • Beef Tataki / red onion, crisp garlic, green onions, sauce

First Course:

  • Salmon Crudo / caramelized pineapple and brown sugar glaze, borage, mango-jalapeño sorbet with Texas Blonde

Second Course:

  • Frozen Iceberg Lettuce / candied bacon, honeycrisp apples, crumbled goat cheese, annatto seeds with Billy Jenkins Bock

Third Course:

  • 60-day Aged Beef / charcoal grilled, nori mustard, pickled mayoga with Super Hawk-Double IPA

Dessert Course:

  • Creamcicle / frozen honey parfait, mandarin orange fluid gel, honey-bee pollen with Moonlight Shine-Golden Ale

WHEN

WHERE

Dallas Chop House
1717 Main St.
Dallas, TX 75201
https://www.eventbrite.com/o/dallas-chop-house-10699998333

TICKET INFO

$55
All events are subject to change due to weather or other concerns. Please check with the venue or organization to ensure an event is taking place as scheduled.