Fearing’s Restaurant will offer a flavorful new three-course menu for this year’s Mother’s Day Brunch, highlighted by breakfast and lunch favorites, the cuisine of Chef Dean Fearing and a special gift for mothers from The Ritz-Carlton Spa.
Presented from 11 a.m. to 3 p.m. on Sunday, May 8, the menu will feature main course choices of several restaurant favorites, including Pan-Seared Georges Banks Sea Scallops Carbonara, West Texas Mopped Filet Mignon and Petite Lobster Omelet, Roasted Nova Scotia Halibut, and Wood-Grilled Moroccan Spiced Lamb Chops. The menu’s Dessert Trio will include a combination of Dark Chocolate Cake with Warm Chocolate Glaze, Lemon Buttermilk Pie with Blueberry Jam and Strawberry Sorbet with Fresh Fruit and Champagne Sabayon.
Mothers attending the Fearing’s brunch will also receive a special Eucalyptus Shower Mist gift from The Ritz-Carlton Spa, and for those interested in replicating the restaurant’s signature flavors, autographed copies of Chef Fearing’s Texas Food Bible will be available for purchase throughout the brunch. For reservations, please visit OpenTable.com or call Fearing’s Restaurant at 214-922-4848.
WHAT: Mother’s Day Brunch at Fearing’s Restaurant
WHEN: Sunday, May 8, 2016, 11:00 a.m. to 3:00 p.m.
PRICE: $115 for adults, $30 for children 12 years of age and under, excluding beverage, tax and gratuity. Includes Ritz-Carlton Spa gift for all mothers.
WHERE: Fearing’s Restaurant
The Ritz-Carlton, Dallas. 2121 McKinney Avenue, Dallas, Texas 75201
RESERVE: (214) 922-4848
MENU:
Starter (select one)
Cornmeal-Crusted Rainbow Trout Benedict, 145° Egg with Smoked Trout Roe and Meyer Lemon Hollandaise
Poached Jumbo Prawn “Campeche” and Grilled Chile Lime Calamari with Fried Guacamole, Queso Fresco and Tamale Crisp
Chicken-Fried Quail and Blue Cheese/Collard Green Quiche with Red Eye Gravy and Bread/Butter Pickles
French Toast Bread Pudding with Griddled House Cured Bacon, Strawberry-Rhubarb Jam and Bourbon Maple Syrup
Main Course (select one)
Pan-Seared Georges Banks Sea Scallops Carbonara, House-Made Linguini with English Peas, Pancetta and Pecorino
Roasted Nova Scotia Halibut on Texas Grapefruit Curd with Salt-Baked Sunchokes, Grilled Ramps and Balsamic Air
West Texas Mopped Filet Mignon and Petite Lobster Omelet, Confit Marble Potatoes with Herbed Crème Fraîche and White/Green Asparagus Sauté
Wood-Grilled Moroccan Spiced Lamb Chops and Braised Shank-Marcona Almond Pastilla on Saffron Hummus with Harissa-Roasted Heirloom Carrots and Tomato Chutney
Dessert Trio
Dark Chocolate Cake with Warm Chocolate Glaze
Lemon Buttermilk Pie with Blueberry Jam
Strawberry Sorbet with Fresh Fruit and Champagne Sabayon
