On Christmas Eve, Fearing’s Restaurant in Dallas will celebrate the 2015 holiday season with a special Christmas Eve Dinner to feature three courses of seasonal favorites along with the restaurant’s cherished take-home cookies for Santa.
For those wishing to enjoy Fearing’s lunch on that special day. Christmas Eve festivities will also include à la carte lunch service between 1130 a.m. and 3:30 p.m. on December 24. The restaurant is closed to the public on December 25.
WHAT: Christmas Eve Lunch and Christmas Eve Dinner at Fearing’s Restaurant
WHEN: Thursday, December 24, 2015
A La Carte Lunch: 11:30 a.m. to 3:30 p.m.
Three-Course Holiday Dinner: 5:00 p.m. to 8:30 p.m.
WHERE: Fearing’s Restaurant
2121 McKinney Avenue, Dallas, Texas 75201
PRICE: Dinner: $100 for adults, $30 for children 12 and under. Excludes beverage, tax and gratuity
RESERVE: 214-922-4848
CHRISTMAS EVE DINNER MENU
FIRST COURSE
Butternut Squash Bisque with Crispy Pheasant Tenders, Candied Pecans and Bourbon Eggnog Cream
Chicken-Fried Lockhart Quail on Sweet Potato Spoonbread, Persimmon Chutney and Mistletoe Salad with Cranberry Brown Butter Vinaigrette
Pan-Browned Georges Banks Sea Scallops over Black Truffle Gnocchi with Brussels Sprout Leaves, La Quercia Farms Prosciutto and Red Currant Gastrique
Colossal Shrimp Campeche “Cocktail” on Horseradish Sauce with Heirloom Carrot Escabeche and Avocado Salad
SECOND COURSE
Pan-Seared Gulf Flounder on South Texas Oyster Dressing with Roasted Parsnips, Gunbarrel Turnip Greens and Garlic Butter Sauce
Nil Gai Antelope Osso Bucco on White Bean Cassoulet with Jalapeño/Elk Sausage, Duck Confit, Roasted Root Vegetables and Sweet Pepper/Foie Gras Aioli
Mustard-Crusted Rack of Lamb on Horseradish Scalloped Potatoes with Green Bean/Wild Mushroom Sauté and French Fried Onions
A Bar N Ranch Bone-In Rib Eye with Caramelized Cipollini Onion Jus, Aged White Cheddar/Broccoli Casserole and Flash Fried Marble Potatoes
DESSERT TRIO
Hot Chocolate Shooter with Marshmallow Fluff and Chocolate Crumble
Gingerbread Cake with Lemon Glaze and Dried Fruit Chutney
Eggnog Crème Brûlée with Spiked Bourbon Sauce
