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    Lunch

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    eatlocalmenus
    The document is a lunch menu from August 2008 for a restaurant. It lists appetizers, soups, salads, flatbreads and pizzas, sandwiches, pasta, main courses and desserts. A 20% gratuity is added for parties of 8 or more. The executive chef is Tim Byres and the menu is subject to change based on availability.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Lunch

    Uploaded by

    eatlocalmenus
    47 views2 pages
    The document is a lunch menu from August 2008 for a restaurant. It lists appetizers, soups, salads, flatbreads and pizzas, sandwiches, pasta, main courses and desserts. A 20% gratuity is added for parties of 8 or more. The executive chef is Tim Byres and the menu is subject to change based on availability.

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    The document is a lunch menu from August 2008 for a restaurant. It lists appetizers, soups, salads, flatbreads and pizzas, sandwiches, pasta, main courses and desserts. A 20% gratuity is added for parties of 8 or more. The executive chef is Tim Byres and the menu is subject to change based on availability.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    47 views2 pages

    Lunch

    Uploaded by

    eatlocalmenus
    The document is a lunch menu from August 2008 for a restaurant. It lists appetizers, soups, salads, flatbreads and pizzas, sandwiches, pasta, main courses and desserts. A 20% gratuity is added for parties of 8 or more. The executive chef is Tim Byres and the menu is subject to change based on availability.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    L u n ch

    Lunch menu effective August, 2008. Please note that our menu is subject to change based on
    availability.
    Call 214.580.7000 for more information.

    Tim Byres
    Executive Chef

    20% Gratuity added to parties 8 or more.

    APPETIZERS, SOUPS, SMALL SALADS


    Salmon Veracruzano with Green Olives and Capers 9
    Ecuadorian Shrimp with Orange and Popcorn 10
    Sea Bass with Avocados and Tomatillos 12
    Tasting of all Three 28
    Today's Selection of Oysters: ½ dozen or 1 dozen market price
    Today's Selection of Assorted Chilled Shellfish market price
    Stephan's Original Southwestern Caesar Salad with Jalapeño Polenta Croutons 7
    Iceberg Wedge with Blue Cheese and Apple-Smoked Bacon 8
    Garden Greens with Really Good Olive Oil and Deep Ellum Fresh Goat’s Cheese 7
    Poblano-Asiago Soup with Golden Tomato Foam 9
    Shrimp Cocktail with Yellow Tomatoes and Avocadoes 12

    LARGE SALADS
    Stephan’s Caesar with Jalapeño Polenta Croutons, Parmesan “Chicharron” and
    12
    Rotisserie Chicken
    with Grilled Shrimp 14
    Coriander Grilled Beef Tenderloin with Garden Greens, Caramelized Apples,
    Spiced Pecans 12
    and Picon Blue
    SP’s Chopped “Chef’s Salad” 12
    Orange Poached Lobster Salad with Roasted Fennel and Vanilla market price

    FLAT BREADS AND PIZZAS


    12
    Smoked Tomato, Goat Cheese and Shrimp
    Mascarpone, Figs and Serrano 12
    Pulled Pork with Caramelized Onions and Balsamico 10
    Pesto Marinated Rotisserie Chicken with Parmigiano Reggiano 10
    SANDWICHES
    All Sandwiches served with Housemade Pickles and a choice of Pommes Frites or Onion Rings except for the
    Harrisa Chicken Pita

    Harrisa Chicken and Bulgar Wheat Pita served with Three Dips:
    Baba Ganouj, Portobello Goat Cheese Hummus and 11
    Cucumber Yogurt with Mint
    Smoked Barbecued Beef Brisket on Pain Au Lait with Horseradish Crema 10
    Hickory Grilled Hamburger 10
    with Cheese 12
    Lobster Salad Club with Smoked “Duck Bacon” and Meyer Lemon Mayo market price

    PASTA
    market price
    Special Pasta of the Day
    Goat Cheese-Beet Tortellini with Roasted Peppers and Ricotta Salata 12
    Kabocha Squash Gnocchi with Baby Artichokes, Cippolinni Onions,
    12
    Meyer Lemon Oil, Jamon Serrano and Parmigiano Reggiano

    MAIN COURSES
    Wood-Fired Market Fish market price
    Smoked Beef Tenderloin Enchiladas with Adobo and Avocado-Tomatillo Salsa 12
    Seared Salmon on Yukon Gold-Horseradish Mashed Potatoes
    12
    with Sorrel Sauce
    Spit-Roasted Natural Chicken with Fava Bean Puree, Broccolini
    13
    and Preserved Lemon
    Yellowfin Tuna “Nicoise” 14
    Coffee-Cured Flat Iron Steak with Chipotle Mashed Potatoes and Molasses-
    15
    Balsamic Demi
    Hickory-Smoked Beef Tenderloin
    18
    with Fingerling Potato Confit and Chimichurri
    Stephan’s Foie Gras Stuffed Chopped Steak with Madeira Aioli, Grilled Tomatoes
    18
    and Waffle Fries

    DESSERTS
    Warm Spanish Mitica Chocolate Cake
    8
    with Gianduja Chocolate Foam and Abuelita Ice Cream
    Peanut Butter Heaven and Hell Cake with Chocolate Stuffed Raspberries 8
    Pistachio Crusted Lemon Curd
    8
    with Chicha-Blackberries and Fennel Pollen-Kalamansi Ice Cream
    White Chocolate-Passion Fruit Tres Leches
    8
    with Pisco-Orange Ice Cream
    “Coffee and Doughnuts” 8
    Today’s Selection of Ice Cream or Sorbet
    8
    with Fresh Baked Cookies

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