D in n e r

Dinner menu effective August, 2008. Please note that items are 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.

$7.00 Charge for all split Main Courses

* Stephan’s Signature Dishes

CEVICHES
Honduran Tuna with Coconut and Ginger 10
Sea Bass with Avocados and Tomatillos 12
Ecuadorian Shrimp with Orange and Popcorn 10
Kampachi with Agave Nectar and Guanabana 12
Sea Scallops Amarillo with Golden Tomatoes and Aji Mirasol 12
Bronzini with Fennel and Vanilla 10
Salmon Veracruzano with Green Olives and Capers 9
Lobster with Mango and Basil 19
Tasting of any Three 28
Tasting of any Six 55
Tasting of all Eight 75
($ 4 Supplement for Lobster)
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APPETIZERS
Today's Selection of Oysters: ½ dozen or 1 dozen market price
Today's Selection of Assorted Chilled Shellfish market price
Masa Tempura Soft Shell Crab with Guajillo-Tomatillo Puree and Pickled Vegetable 16
Salad
* Tamale Tart with Roast Garlic Custard, Peekytoe Crab and Smoked Tomato 14
Sauce
Seared Foie Gras with Vanilla-Mascarpone Polenta Cake, Crisp Jamon Serrano 19
and Wood Roasted Pedro Ximenez Figs
Seared Sea Scallops with Black Bean Cake and Heirloom Tomato Salsa 15
Summer Tomato-Radish Salad with Blackberry Vinaigrette and Pistachio-Warm 15
Goat Cheese Croquette
Banana Empanada with Cardamom Scented Spit Roasted Suckling Pig 12
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SOUPS AND SALADS
* Stephan's Original Southwestern Caesar Salad 10
with Jalapeno Polenta Croutons and Parmigiano Reggiano "Chicharron"
Farmstead Cheese Salad with, Jamon Serrano, Lavender-Infused Watermelon and Walnut 14
Brittle
Garden Greens with Really Good Olive Oil, 8
Balsamic and Spanish Sherry Vinegars, and Fleur de Sel
Poblano-Asiago Soup with Golden Tomato Foam 12
Iced Gazpachos 10
Amarillo with Golden Tomatoes and Saffron
Blanco with Almond and Frozen Grapes
Rojo with Smoked Tomatoes and Beets
Verde with Tomatillos and Honeydews

MAIN COURSES
Wood-Fired Whole Market Fish with Vanilla-Roasted Fennel market price
and Warm Couscous-Pine Nut Salad
Seared Red Snapper with Aji-Creamed Corn and Crab Ceviche 28
Sea Bass with Fava Bean-Summer Pea Salad, Tamal Criollo and Warm Apple 38
Smoked Bacon Vinaigrette
Wild King Salmon with Stewed Tomato Fumet, Mussels and Barbecued Baby Corn 34
Spit-Roasted Natural Chicken with Paneer-Peruvian Potato Salad and Young 27
Coconut Madras Curry
* Bone-In Cowboy Ribeye with Red Chile Onion Rings 43
and Pinto-Wild Mushroom Ragout
Beef Tenderloin with Sweet Potato Chilaquiles and Pineapple Mole 36
Coriander-Cured Rack of Lamb 35
with Ecuadorian Potato Cake
and Ranier Cherry Mojo
TB’s “Reconstructed” Barbecued Beef Short Rib with Horseradish-Potato Gratin 32
and Curried Artichokes
Coffee Masala-Rubbed Strip Steak with Mustard-Dill Potatoes, 35
Fritter Fried Okra and Golden Raisin Chutney
Texas Hill Country Wild Boar Chops with Red Lentil Tacu Tacu, House-Made Boar 38
Sausage
and Pickled Peaches

DESSERTS
Selection of Artisan Cheeses 15
with Pecan-Raisin-Apricot Bread, Honeycomb and Medjool Dates
Global Chocolate: 10
Spanish Mitica Flourless Chocolate Cake with Sharffenberger Cocoa Nib
Organic Shokenag German Chocolate Pot au Crème
African Alpaco Chocolate Mousse with Haitian Rum
French Gianduja Chocolate Espuma
Mexican Abuelita Chocolate Ice Cream
Stephan's Heaven and Hell Cake™ 10
"Coffee and Doughnuts" 8
Frozen Guanabana Soufflé stuffed with Passion Fruit Curd 9
on Vanilla Bean Panna Cotta with Prickly Pear Ravioli
Rhubarb and Marcona Almond Rice Pudding Bastilla 8
with Strawberry Bubble Pearl and Mandarinquat Ice Cream
Lemon Lemon Lemon: 9
Pistachio Crusted Lemon Curd with Blackberry Meringue
Meyer Lemon Pound Cake with Fennel Pollen and Kalamansi Ice Cream
Chicha-Berry Compote with Micro Mint- Lemon Salad and Fizzy Lemon
Choclo Poached Seckle Pear
with Honey Crystal Parfait, Crushed Apple Toast, Don PX
and Candied Corn