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Dallas Chop House presents Valentine's Dinner

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Photo courtesy of Dallas Chop House

Executive Chef Richard Triptow and the Dallas Chop House culinary team will serve a three-course prix fixe dinner, with wine pairings also available à la carte. The menu features selections beyond the everyday to make the Valentine’s dinner a true celebration – creating a spirit of luxurious adventure for sharing that also makes the table experience for Valentine’s even more outstanding for the holiday.

From romantic indulgences including Dressed Oysters, Beef Carpaccio, a 10oz. Dry Aged Ribeye with blue cheese demi-glace and a lush dessert of Banana Bread Pudding with Cream Cheese Ice Cream, all paired with some of the world’s most delightful wines:

First Course (choice of one)

  • Dressed Oysters / mustard ponzu, cucumber, aji Amarillo pepper with Piper Sonoma Blanc de Blancs NV, Sonoma
  • New England Clam Chowder / little neck clams, smoked bacon, Yukon potatoes with 2014 Acacia Chardonnay, Carneros
  • Beef Carpaccio / preserved lemon, mustard oil, Iberico ham chutney, caper berries with 2015 Masi Masianco Pinot Grigio, Veneto-Italy
  • Heirloom Beets / salad of gold, red and pink beetroot, goat cheese and watercress with 2013 NxNW Rosé, Walla Walla, Washington                                 
  • Onion Tart / Paula’s goat cheese, burdock and lentil purée with 2014 Oyster Bay Sauvignon Blanc, Marlborough-Australia

Second Course (choice of one)

  • Seared Salmon / truffled savory cabbage, red wine salmis sauce with 2014 Nielsen by Byron Pinot Noir, Santa Barbara County
  • Texas Redfish / roasted chestnuts, sweet and sour pot au feu with 2014 Pascal Matrot Bourgogne Blanc, Burgundy-France
  • Duck Breast / French green lentils, port butter, citrus glaze with 2013 Alvaro Palacios "Les Terrasses" Priorat
  • Berkshire Pork Chop / five onion mélange, apple compote with 2014 Salentein ‘Portillo’ Malbec, Mendoza-Argentina Petite Filet  / vanilla parsnips, port demi-glace with 2011 Il Fauno IGT, Tuscany-Italy
  • 10oz.Dry Aged  Ribeye  / marble potatoes, golden onions, blue cheese demi-glace with 2014 Goldschmidt Crazy Creek Cabernet Sauvignon, Alexander Valley

Third Course (choice of one)

  • Dessert of Strawberries and Dried Figs / citrus Chantilly with 2011 Dulcis, Veneto-Italy                                                                                           
  • Chocolate Tart / dark chocolate ganache, hazelnut crust with Taylor Fine Ruby Port, Portugal
  • Baked Banana Bread Pudding / cheesecake ice cream with 2012 Petite Giraud, Sauternes, France

Executive Chef Richard Triptow and the Dallas Chop House culinary team will serve a three-course prix fixe dinner, with wine pairings also available à la carte. The menu features selections beyond the everyday to make the Valentine’s dinner a true celebration – creating a spirit of luxurious adventure for sharing that also makes the table experience for Valentine’s even more outstanding for the holiday.

From romantic indulgences including Dressed Oysters, Beef Carpaccio, a 10oz. Dry Aged Ribeye with blue cheese demi-glace and a lush dessert of Banana Bread Pudding with Cream Cheese Ice Cream, all paired with some of the world’s most delightful wines:

First Course (choice of one)

  • Dressed Oysters / mustard ponzu, cucumber, aji Amarillo pepper with Piper Sonoma Blanc de Blancs NV, Sonoma
  • New England Clam Chowder / little neck clams, smoked bacon, Yukon potatoes with 2014 Acacia Chardonnay, Carneros
  • Beef Carpaccio / preserved lemon, mustard oil, Iberico ham chutney, caper berries with 2015 Masi Masianco Pinot Grigio, Veneto-Italy
  • Heirloom Beets / salad of gold, red and pink beetroot, goat cheese and watercress with 2013 NxNW Rosé, Walla Walla, Washington
  • Onion Tart / Paula’s goat cheese, burdock and lentil purée with 2014 Oyster Bay Sauvignon Blanc, Marlborough-Australia

Second Course (choice of one)

  • Seared Salmon / truffled savory cabbage, red wine salmis sauce with 2014 Nielsen by Byron Pinot Noir, Santa Barbara County
  • Texas Redfish / roasted chestnuts, sweet and sour pot au feu with 2014 Pascal Matrot Bourgogne Blanc, Burgundy-France
  • Duck Breast / French green lentils, port butter, citrus glaze with 2013 Alvaro Palacios "Les Terrasses" Priorat
  • Berkshire Pork Chop / five onion mélange, apple compote with 2014 Salentein ‘Portillo’ Malbec, Mendoza-Argentina Petite Filet / vanilla parsnips, port demi-glace with 2011 Il Fauno IGT, Tuscany-Italy
  • 10oz.Dry Aged Ribeye / marble potatoes, golden onions, blue cheese demi-glace with 2014 Goldschmidt Crazy Creek Cabernet Sauvignon, Alexander Valley

Third Course (choice of one)

  • Dessert of Strawberries and Dried Figs / citrus Chantilly with 2011 Dulcis, Veneto-Italy
  • Chocolate Tart / dark chocolate ganache, hazelnut crust with Taylor Fine Ruby Port, Portugal
  • Baked Banana Bread Pudding / cheesecake ice cream with 2012 Petite Giraud, Sauternes, France

Executive Chef Richard Triptow and the Dallas Chop House culinary team will serve a three-course prix fixe dinner, with wine pairings also available à la carte. The menu features selections beyond the everyday to make the Valentine’s dinner a true celebration – creating a spirit of luxurious adventure for sharing that also makes the table experience for Valentine’s even more outstanding for the holiday.

From romantic indulgences including Dressed Oysters, Beef Carpaccio, a 10oz. Dry Aged Ribeye with blue cheese demi-glace and a lush dessert of Banana Bread Pudding with Cream Cheese Ice Cream, all paired with some of the world’s most delightful wines:

First Course (choice of one)

  • Dressed Oysters / mustard ponzu, cucumber, aji Amarillo pepper with Piper Sonoma Blanc de Blancs NV, Sonoma
  • New England Clam Chowder / little neck clams, smoked bacon, Yukon potatoes with 2014 Acacia Chardonnay, Carneros
  • Beef Carpaccio / preserved lemon, mustard oil, Iberico ham chutney, caper berries with 2015 Masi Masianco Pinot Grigio, Veneto-Italy
  • Heirloom Beets / salad of gold, red and pink beetroot, goat cheese and watercress with 2013 NxNW Rosé, Walla Walla, Washington
  • Onion Tart / Paula’s goat cheese, burdock and lentil purée with 2014 Oyster Bay Sauvignon Blanc, Marlborough-Australia

Second Course (choice of one)

  • Seared Salmon / truffled savory cabbage, red wine salmis sauce with 2014 Nielsen by Byron Pinot Noir, Santa Barbara County
  • Texas Redfish / roasted chestnuts, sweet and sour pot au feu with 2014 Pascal Matrot Bourgogne Blanc, Burgundy-France
  • Duck Breast / French green lentils, port butter, citrus glaze with 2013 Alvaro Palacios "Les Terrasses" Priorat
  • Berkshire Pork Chop / five onion mélange, apple compote with 2014 Salentein ‘Portillo’ Malbec, Mendoza-Argentina Petite Filet / vanilla parsnips, port demi-glace with 2011 Il Fauno IGT, Tuscany-Italy
  • 10oz.Dry Aged Ribeye / marble potatoes, golden onions, blue cheese demi-glace with 2014 Goldschmidt Crazy Creek Cabernet Sauvignon, Alexander Valley

Third Course (choice of one)

  • Dessert of Strawberries and Dried Figs / citrus Chantilly with 2011 Dulcis, Veneto-Italy
  • Chocolate Tart / dark chocolate ganache, hazelnut crust with Taylor Fine Ruby Port, Portugal
  • Baked Banana Bread Pudding / cheesecake ice cream with 2012 Petite Giraud, Sauternes, France

WHEN

WHERE

Dallas Chop House
1717 Main St.
Dallas, TX 75201
http://www.dallaschophouse.com/

TICKET INFO

$70
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