Dish event packet.3
- 1. Fall 2013 Event Packet
- 2. Passed Hors D’oeuvres cold hors d’oeuvres hot hors d’oeuvres Ahi Tuna Pica Grilled Lamb Meatball Lollipops currants, habanero pepper, soy sauce, toasted almonds, crisp asian pastry almond hummus, oil cured tomatoes $40 per 12 pieces Black Truffle & Smoked Trout Deviled Eggs smoked paprika, frisee, pecorino tartufo $26 per 12 pieces Sweet Tomato, Mozzarella & Roasted Red Onion Brochettes $35 per 12 pieces Mini Crab Cakes red pepper aioli $40 per 12 pieces Beef Sliders white cheddar, 27 sauce $40 per 12 pieces dressed with balsamic vinaigrette Lemongrass Chicken Satay $26 per 12 pieces marinated in thai vinaigrette Prosciutto on Crustinis $30 per 12 pieces topped with fennel, parmesan & oranges Meatballs on Toast $30 per 12 pieces stroganoff sauce, texas toast, shiitake mushrooms, ancho chili White Cheddar Pimiento Cheese brioche toast points, truffled mushrooms $26 per 12 pieces $40 per 12 pieces Carolina Pulled Pork Tacos luna’s tortillas, mixed melon slaw, point reyes bleu cheese $30 per 12 pieces
- 3. Maple Package Reception Packages* *minimum of 25 guests Preston Package Hummus served with grilled flat breads & crustinis Fried Baby Artichoke Hearts parmesan-herb aioli Pan Roasted Shishito Peppers red miso, sesame, reggiano Salt & Pepper Calamari corn wheels, sweet peppers, buffalo butter Sweet Tomato, Mozzarella & Roasted Red Onion Brochettes dressed with balsamic vinaigrette Lemongrass Chicken Satay marinated in thai vinaigrette Margherita Flatbread spicy san marzano tomatoes, fresh mozzarella, snipped basil, garlic oil $11 per person Meatballs on Toast stroganoff sauce, texas toast, shiitake mushrooms, ancho chili Prosciutto on Crustinis topped with fennel, parmesan & oranges $15 per person McKinney Package Fruit & Cheese Display sliced seasonal fruit & assortment of domestic cheeses; served with lavash & crustini Anti Pasta Platter assortment of Italian cold cuts, marinated artichokes, olives, roasted bell peppers Chilled Grilled Vegetables grilled seasonal vegetables, bleu cheese & ranch dressings $13 per person Turtle Creek Package Imperial Crab Dip all lump texas crab meat, endive spears, house made lavash White Cheddar Pimiento Cheese brioche toast points, truffled mushrooms Grilled Lamb Meatball Lollipops almond hummus, oil cured tomatoes Beef Sliders white cheddar, 27 sauce Black Truffle & Smoked Trout Deviled Eggs smoked paprika, frisee, pecorino tartufo $17 per person
- 4. Prix Fixe Menu’s Cedar Springs Menu first course Clean Green Salad butter lettuce, chicory, frisee, white balsamic, aged cheddar, shaved onion, green apple second course (choose three) BBQ Braised Short Ribs buttery mashed potatoes, fried onions Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce Oven Roasted Atlantic Salmon smooth sweet potato puree, avocado-lump crab relish, jalapeno beurre blanc, fried brussles Grilled Cauliflower Steak cipollini onions, baby kale, calabrese peppers, black radish, golden raisin brown butter third course (choose one) salted caramel pudding crumble topping, soft whipped vanilla cream limoncello marinated strawberries champagne sorbet $45 per person (plus tax & gratuity)
- 5. Wycliff Menu first course Bleu Cheese, Bacon & Tomato Salad chopped iceberg & bibb lettuce, cured tomatoes, boiled egg, white anchovies, balsamic caramelized onions second course (choose three) Bourbon Marinated Pork Chop apples, bacon, pearl onions, arugula, mashed potatoes Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce Bacon Wrapped Gulf Shrimp creamy orzo pasta, cherry mustard, crisp turnip tops Grilled Cauliflower Steak cipollini onions, baby kale, calabrese peppers, black radish, golden raisin brown butter third course (choose one) salted caramel pudding crumble topping, soft whipped vanilla cream nutella chocolate bar chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents, ice cream $55 per person (plus tax & gratuity)
- 6. Knight Menu first course (choose one) Black Truffle & Smoked Trout Deviled Eggs smoked paprika, frisee, pecorino tartufo Pan Roasted Shishito Peppers red miso, sesame, reggiano second course Romaine Hearts caesar dressing, parmesan, croutons third course (choose three) Grilled Beef Tenderloin bleu cheese crust, thumbelina carrots, smashed red potatoes Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce Lemon Sole Schnitzel caper dijon brown butter, togarashi, escarole Pressed Tofu roasted spaghetti squash, tomato sugo, crisp turnip tops, orange zest fourth course (choose one) marbled bread pudding banana bread & brownie, espresso anglaise, candied almond, ice cream nutella chocolate bar chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents, ice cream $70 per person (plus tax & gratuity)
- 7. Oak Lawn Menu first course Grilled Lamb Meatball Lollipops smooth almond hummus, oil cured tomatoes Salt & Pepper Calamari corn wheels, sweet peppers, buffalo butter second course lobster bacon chowder potato dumplings, calabrese oil, lardons third course (choose four) 180z Ribeye alla Fiorentina grilled & sliced, balsamic glaze, cheese crusted whipped potatoes Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce Bourbon Marinated Pork Chop apples, bacon, pearl onions, arugula, mashed potatoes Jumbo Diver Sea Scallops sweet corn, bacon, poached egg, pearl couscous Mushroom Bolognese house made pasta rags, sherried garlic, grana padano third course (choose one) marbled bread pudding banana bread & brownie, espresso anglaise, candied almond, nutella chocolate bar ice cream chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents, ice cream $85 per person (plus tax & gratuity)
- 8. Room Capacities Patio DISH features a spacious climate controlled patio with golden wood tones throughout the patio, mixed with the soft leather texture of the banquette upholstery, allows guests to sip and socialize as well as dine alfresco; in a perfect elegant setting. The focal point of the patio is the 360-degree bar that opens to showcase the interior, allowing an uninterrupted view of all the action. Capacity: 100 reception, 60 seated Upper Deck The upper deck is an elevated dining area featuring large sculpted wall panels washed with LED lights and a sliding glass door with semi-sheer curtains that can be drawn closed; providing the touch of exclusion for your special evening. This space offers an ideal setting for private events but can also act as a stage for live entertainment. Capacity: 50 reception, 40 seated Restaurant Buy-Out The 5,500 sq. ft restaurant features a climate controlled patio and several dining areas with distinctive design elements including a 360-degree bar with retractable floor-to-ceiling glass walls that open to both indoor and outdoor patrons, an open stainless steel kitchen, one-of-a-kind polycarbonate chainmail drapery and LED coves that wash color across large sculpted wall panels. Capacity: 400 reception, 250 seated Contact Constance Crouch for room minimums and information on reserving a space constance@dish-dallas.com ~ pocket: 214.522.DISH (3474) ~ cell: 214.762.6655
- 9. Executive Chef Garreth Dickey Traveling the world with his father as a young boy, sampling cuisines from exotic locales including Thailand, Africa and South America, Garreth Dickey sparked an early love of food. At the age of 16, Dickey began his culinary career as a dishwasher. He quickly learned his way around the kitchen, with aspirations of moving up the ranks and being part of the team. Garreth began his professional career as a sous chef for acclaimed chef Bruce Auden at Restaurant Biga in San Antonio. He was lured to Dallas when Stephen Pyles opened Star Canyon, where he served as sous chef. Dickey joined the team at the Green Room as sous chef before taking on the executive chef position at Jerobaum. He was then tapped to reinvigorate breakfast at Hotel ZaZa’s Dragonfly. Dickey also spent time in the kitchens of The Porch and Hibiscus as executive chef. As executive chef at DISH, Garreth is responsible for creating weekly specials for the seasonal American menu. He is dedicated to sourcing local seasonal ingredients whenever possible to support the local farming community. In his free time, he enjoys spending time with his daughter Isabella, collecting classic cookbooks and restoring old International Scouts.