Dallas Fish Market presents Valentine's Dinner

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Dallas Fish Market Valentine's 2017 Dinner
Photo courtesy of Dallas Fish Market

The menu that Dallas Fish Market Executive Chef Richard Triptow has designed for Valentine’s 2017 celebrations includes combinations of flavors with fine catches from global waters, and ingredients often credited for heightening the romance around the table.

From oysters with spruce ash, to spicy dishes with luxurious artistry, to edible flowers, there is a “dash of aphrodisiac” throughout the Dallas Fish Market Valentine’s menu this year. Chef Triptow’s menu celebrates Valentine’s 2017 with three courses, available prix fixe, with wine and sake pairings also available prix fixe:

First Course (choice of one)

  • Oysters 63 / 63°C oysters, chowder sauce, spruce ash with Le Grande Courtage Brut Rosé NV sparkling, France
  • Beet Root & Goat Cheese / truffle honey, watercress, alyssum flower with 2013 Elysis Rosé d’Anjou, France  
  • Grilled Caesar / white anchovies, croutons, crisp quinoa with 2015 Masi Masianco Pinot Grigio, Veneto-Italy                                                     
  • Yellowfin Tuna Tartare / avocado, wasabi citrus soy, crispy shallots with Shirakabe Gura Tokubetsu Junmai Sake, California          
  • Creamy Cauliflower Soup / roasted cauliflower, pine nuts, sunflower seed oil with 2014 August Kesseler Kabinett, Rheingau-Germany
  • Salmon Marinade / pickled cauliflower, daikon, tomato, yuzu’s jelly with 2014 Oyster Bay Sauvignon Blanc, Marlborough-Australia                                              

Second Course (choice of one)

  • Ginger- Miso White Soy Swordfish / Basmati rice, cashew, green apple nage with 2014 Acacia Chardonnay, Carneros             
  • Norwegian  Salmon / mustard tofu cream, sauce beurre blanc, citron brussels sprouts with 2014 Li Veli Verdeca IGT, Valle d’Itria, Puglia-Italy
  • Texas Redfish  / golden raisin caponata, garlic purée, merlot/ black-olive emulsion with 2013 Pascale Matrot Bourgogne Blanc, Burgundy-France
  • Blackened Flat Iron / udon noodles, shiitake, serrano, sesame- soy emulsion with 2014 Goldschmidt ‘Crazy Creek’ Cabernet Sauvignon, Alexander Valley                                     
  • East Coast Scallops / brown-butter dashi, vanilla parsnip, parsley oil, trout pearls with 2012 Château de la Ragotière Muscadet, Loire Valley-France
  • Roasted Duck Breast / French green lentils, citrus cardamon glaze with 2014 Nielsen by Byron Pinot Noir, Santa Barbara County                                                

Third Course (choice of one)

  • Chocolate Cake / peanut butter mousse, cashew brittle with Taylor Fine Ruby Port, Portugal      
  • Strawberries & Cream / vanilla panna cotta, strawberry compote, olive oil cake croutons  with 2012 Petite Giraud, Sauternes, France  
  • Corn Pudding / spiced kataifi, white chocolate pop-corn, citrus sorbet with 2011 Dulcis, Veneto-Italy

Event Details



Dallas Fish Market
1501 Main St.
Dallas, TX 75201


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