Chef Dean Fearing’s signature Tangerine-Glazed Turkey with Tortilla Dressing, a specialty featured in Food & Wine Magazine, will be a highlight of this year’s Thanksgiving menu at Fearing’s Restaurant in Dallas. Offered during both midday and evening hours on November 23, Fearing’s three-course Thanksgiving Dinner will be presented between 11:00 a.m. and 3 p.m. and between 5 p.m. and 8 p.m. and is priced at $100 for adults and $35 for children 12 and under, excluding beverage, tax and gratuity. Additionally, the restaurant’s Rattlesnake Bar will offer a special drinks and bar menu all day on November 23 and 24.
WHAT: Three-Course Thanksgiving Dinner at Fearing’s
WHEN: Thursday, November 23, 2017
11:00 a.m. to 3:00 p.m. and 5:00 p.m. to 8:00 p.m.
WHERE: Fearing’s Restaurant
2121 McKinney Avenue, Dallas, Texas 75201
PRICE: $100 for adults, $35 for children 12 and under. Excludes beverage, tax and gratuity.
RESERVE: 214-922-4848
MENU
First Course
Pan-Seared Nantucket Bay Scallops on Roasted Pumpkin/Indian Corn Pozole and Poblano Crema
Bacon-Wrapped Quail Medallions on Cabbage Choucroûte, Whole Grain Mustard Sauce and Shaved Black Truffles
Roasted Butternut Squash Soup with Pheasant Confit, Hard-Spiced Crème Fraîche and Toasted Pumpkin Seeds
Poached Jumbo Prawn Cocktail with Lemon/Horseradish Curd and Colossal Crab ‘Louise’ in Chilled Gem Lettuce Cup
Second Course
Tangerine-Glazed All Natural Turkey with Tortilla Dressing, Whipped Potatoes, Green Beans and Salsify, Jalapeño Cranberry Relish and Pecan/Chili Gravy
Oven-Baked Nova Scotia Halibut on Pomme Purée with Caramelized Shallot Haricot Vert and Lemon Caper Beurre Noisette
Wood-Grilled Beef Tenderloin with Wild Mushroom Marsala Sauce on Pan-Wilted Brussels Sprout Leaves, Heirloom Carrots, Golden Beets and Roasted Chestnuts
Lamb Ossobuco on White Bean/Root Vegetable Cassoulet with Roasted Pearl Onions and Sous Vide Egg
Dessert Trio
Chocolate Pecan Pie Trifle with Bourbon Cream
Pumpkin Cheesecake Bar with Toasted Meringue and Cranberry Jam
Caramel Apple Pie with Cheddar Streusel and Blackberry Compote
