Fearing's Restaurant Carta

Lunch Menu

• Dean's Tortilla Soup
  with South of the Border Flavorings
• Barbecued Shrimp Taco
  with Mango/Pickled Red Onion Salad and Smoky Citrus Vinaigrette
• Farm to Fearing's Vegetable Salad
  Farm to Fearing's Vegetable Salad with Hand Picked Generations Farms Greens, Sherry Vinaigrette and Paula's Goat Cheese/Pecan Croquettes
• Buttermilk Fried Chicken Salad
  with Wild Kale,Cooper Farms Peaches,Watermelon Radish, Shaved Heirloom Carrots and Honey Dijon Dressing
• Point Reyes Blue Cheese/Bibb Lettuce Salad
  Heirloom Tomatoes with Basil Dressing, Maple Bacon and Crispy Red Onion Rings
• Ahi Tuna Tartare and Avocado Tower
  Cucumber/Daikon Salad with Ginger/Miso Dressing over Seasoned Japanese Rice
• Soup and Sandwich
  Keller Texas Heirloom Tomato/Basil Gazpacho with Parmacotto Ham/Horseradish Cheddar Cheese Sandwich
• Caesar Salad 13 opiniones
  with Smoky Red Chili Dressing, Grilled Radicchio, Baby Romaine, Pomegranate Seeds and Grana Padano Cheese

• Orange/Toasted Garlic Glazed Bay of Fundy Salmon
  with Spinach and Cheese Enchiladas, Hatch Chile Ranchero and Carrot/Jicama Salad
• Black Hills Farm Carnita Street Tacos and Avocado Fries
  with Poblano Queso, Sweet Corn Gratin and Charred Tomato Salsa
• Pan Seared Gulf Snapper on Beluga Lentils
  with Golden Beet Salad and Chive Crème Fraiche
• Comanche Buffalo Sloppy "Dean" Sliders
  with Blue Cheese Slaw on a Pretzel Bun with Kennebec Fries and Pickled Voodoo Peppers
• Prosciutto Wrapped Shrimp
  on Brazos Valley White Cheddar Grits with Roasted Garlic Butter Sauce and Pico de Gallo
• Grilled Free Range Chicken Yakisoba
  on Stir Fried Egg Noodles with Shiitake Mushroom and Tempura Shishito Peppers
• Dr Pepper Braised Rosewood Ranch Short Ribs
  with 'Loaded' Whipped Potatoes and Crispy Tobacco Onions

Vegetarian

• Dean's Vegetarian Tortilla Soup
  with South of the Border Flavors
• Charred Corn and Jalapeño Jack Cheese Street Taco
  with Pickled Red Onion/Mango Salad and Cilantro Sauce
• Farm to Fearing's Vegetable Salad
  with Hand Picked Generation Farm Greens, Sherry Vinaigrette and Paula's Goat Cheese/Pecan Croquettes
• Wanda's House
  Argyle Greens with Golden Beets, Marfa Tomatoes, Shaved Parmesan and Cask Aged White Balsamic Dressing

• Butternut Squash Taquito
  with Yellow Tomato Pico de Gallo, Jalapeño/Spinach Enchilada with Ranchero Sauce and Mexican Corn Gratin with Baja Avocado Fries
• Aloo Gobi Vegetable Samosas
  with Coriander Chutney, Melted Eggplant Yellow Curry and Fragrant Basmati Rice
• Sweet Soy and Yuzu Glazed Tofu
  on Ginger Noodles with Stir Fried Shimeji Mushrooms, Sesame Broccolini and Heirloom Carrots
• Black Eyed Pea / Sweet Corn Succotash
  with Fried Mac & Cheese and Smoked Poblano Remoulade

Dinner Menu

• Lobster Coconut Bisque
  with Lobster Pot Sticker and Ginger Sizzling Rice
• Dean's Tortilla Soup
  with South of the Border Flavors
• Barbecued Shrimp Taco
  with Mango/Pickled Red Onion Salad and Smoky Citrus Vinaigrette
• White BBQ Glazed Lockhart Quail
  and Cider Braised Pork Belly with Crispy Iceberg "Wedge", Marfa Tomatoes, Cornbread Croutons, and "Bastard Thousand Island Dressing
• Flash Seared Hudson Valley Foie Gras
  on Griddled Potato Blini with Homemade Apple Butter and House Cured Prosciutto Bundle
• Crispy Barbecued Bluepoint Oysters
  on Jonah Crab, Applewood Smoked Bacon and Spinach 'Rockefearing'
• Texas Carpaccio
  Yoakum Wagyu Beef and Butter and Lemon Poached Gulf Prawn with Texas Olive Oil, Grana Padano Cheese, Crispy Capers and Pickled Golden Beets
• Flash Poached Tsukiji Market Hamachi
  on Ginger Noodle Salad with Spicy Ponzu Pearls and Japanese Snapper Ceviche with Avocado/Wasabi Mousse
• A Sampler of Griddled Jumbo Lump Crabcakes
  on Tomatillo/Corn Salsa, Barbecued Short Rib Enchilada with Queso Fundido and Two Bite Lobster Tacos with Avocado Relish

• Maple/Black Peppercorn Soaked Buffalo Tenderloin
  on Brazos Valley Jalapeño Grits, Tangle of Greens and Butternut Squash Taquito with Smoky Chili Aioli
• Blood Orange Glazed Bay of Fundy Salmon
  on Crispy Caramel Soy Sushi Rice Cake with Denton Oyster Mushroom Stir Fry and Pickled Napa Cabbage
• Nil Gai Antelope Sirloin with Pickled Mustard Seed Demi
  Horseradish Scalloped Potatoes and Green Bean/Wild Mushroom Sauté with French Fried Onions
• Lemon/Thyme Crusted Gulf Red Snapper
  on Black Eyed Pea/Sweet Corn Succotash with Fried Mac & Cheese and Smoked Poblano Tartar Sauce
• Pan Browned Georges Banks Sea Scallops
  with Confit Marble Potatoes, Fennel and Oven Dried Tomatoes in Bouillabaise Broth with Parsley Crusted Calamari
• A Bar N Ranch Wagyu Beef Filet
  and Chicken Fried Maine Lobster on 'Loaded' Whipped Potatoes and Soft Spinach Taco with Smoked Tomato Gravy
• Australian Lamb Tikka Masala
  on Melted Eggplant Yellow Curry, House Made Paneer, Fragrant Basmati Rice, Aloo Gobi Vegetable Samosa and Coriander Chutney
• Bone-In Rib Eye Grilled Over Live Mesquite
  with West Texas 'Mop' Sauce, Creamy Corn Bread Pudding and Crispy Asparagus

Dessert

• Double Dark Chocolate Cake
  with Honeycomb Brittle and Coffee Toffee Ice Cream
• Banana Pudding 88 opiniones
  with Homemade Vanilla Wafers, Toasted Meringue, Bananas Foster Sauce and Warm Beignets
• Peanut Butter Crunch Bar
  with Peanut Butter Caramel Sauce and Milk Chocolate Ice Cream
• Lemon Mousse
  with Olive Oil Poppy Seed Cake, Crème Fraîche Ice Cream and Fresh Citrus with Champagne Sabayon
• Frozen Carrot Cake
  with Cream Cheese Ice Cream, Caramelized Pineapple and Macadamia Crunch
• Seasonal Fried Pies
  with Vanilla Ice Cream
• Jill's Selection of Artisan Cheeses
  with Smoked Almonds, House-Made Jam and Fresh Fruit

Sunday Brunch

• Dean's Tortilla Soup
  with South of the Border Flavors
• Cos' Chili on Jalapeño Cheddar Cheese Biscuits
  with Poached Farm Fresh Egg and Poblano Hollandaise
• Sliced and Diced Fruit Plate
  with Seasonal Sorbet and Honey Yogurt Dressing
• Jaxson and Campbell Style Pancakes
  with Vermont Maple Syrup and Applewood Smoked Bacon
• Almond French Toast
  with Vanilla Bean Crème Anglaise, Tropical Fruit Pico de Gallo, Cajeta and Sugarcane Glazed Ham Steak
• Farm to Fearing's Vegetable Salad
  with Hand Picked Generations Farms Greens, Sherry Vinaigrette and Paula's Goat Cheese/Pecan Croquette
• Crispy Fish Tacos in White Corn Tortillas
  with Blue Cheese, Sriracha Chili Sauce and Mango/Pickled Red Onion Salad
• Buttermilk Fried Chicken Salad
  with Wild Kale, Cooper Farms Peaches, Watermelon Radish, Shaved Heirloom Carrots and Honey Dijon Dressing

• Carmella's Truck Stop Beef Enchilada
  Smothered with Tex-Mex Chili Gravy, Two Fried Eggs and Griddled Jalapen-o Potatoes
• Granny Fearing's 'Paper Bag Shook' Fried Chicken
  with Whipped Potatoes, All Day Green Beans and Tomato Gravy
• Oven Roasted Halibut
  with Red Pepper Glaze on Orange Cauliflower Pure e with Royal Trumpet Mushrooms, Heirloom Carrots and English Peas
• Dr Pepper Braised Short Ribs
  with 'Loaded' Whipped Potatoes and Crispy Tobacco Onions
• Mesquite Grilled Salmon
  with Texas Peach Barbecue Glaze on Lobster Creamed Corn with Fried Silver Queen Okra
• Wood Grilled Sorghum Glazed Pork Tenderloin
  on Field Pea/Sweet Corn Salad, Heirloom Tomatoes with Poblano/Pepita Pesto and Crispy 1015 Onion Rings
• Mesquite Grilled Flat Iron Steak
  and Chorizo Chilaquiles with Crispy Poached Egg, Blistered Golden Nugget Tomatoes and Mojo Sauce
• The Whole Enchilada
  Choice of Starter, Main Course and Dessert

Brunch

• Dean's Bloody Mary
• Cazadores Vampirito
• Michelada Gringa
• White Peach Sangria

• Dean's Tortilla Soup
  with South of the Border Flavors
• Comanche Buffalo Chili Pie on Fritos Corn Chips
  with Poached Egg and Poblano Hollandaise
• Sliced and Diced Fruit Plate
  with East Texas Berries, Seasonal Sorbet and Honey Yogurt Dressing
• Jaxson and Campbell Style Pancakes
  with Vermont Maple Syrup and Applewood Smoked Bacon
• Bourbon Maple Brioche French Toast
  with Texas Blackberry Compote, Vermont Butter and Smoked Ham Steak
• Farm to Fearing's Vegetable Salad
  with Hand Picked Generations Farms Greens, Sherry Vinaigrette and Paula's Goat Cheese/Pecan Croquette
• Crispy Fish Tacos in White Corn Tortillas
  with Blue Cheese, Sriracha Chili Sauce and Mango/Pickled Red Onion Salad
• Rain Drop Farms Heirloom Tomatoes
  with Burratta Mozzarella, Basil Goddess Dressing and Balsamic/Fig Granita

• Carmella's Truck Stop Beef Enchilada
  Smothered with Tex-Mex Chili Gravy, Two Fried Eggs and Griddled Jalapeño Potatoes
• Prosciutto Wrapped Shrimp
  on Brazos Valley White Cheddar Grits with Roasted Garlic Butter Sauce and Pico de Gallo
• Granny Fearing's 'Paper Bag Shook' Fried Chicken
  with Whipped Potatoes, All Day Green Beans and Tomato Gravy
• Nova Scotia Cod
  with Sweet Chile Glaze on Miso Sweet Corn/Edamame 'Succotash', Grilled Shishito Peppers and Sesame/Chive Sauce
• Dr Pepper Braised Short Ribs
  with 'Loaded' Whipped Potatoes and Crispy Tobacco Onions
• Orange/Toasted Garlic Glazed Bay of Fundy Salmon
  with Spinach and Cheese Enchiladas, Hatch Chile Ranchero Sauce and Carrot/Jicama Salad
• Deep Ellum Stout Marinated Wagyu Flank Steak
  on Warm Red Chile Potato Salad, Poached Egg and Hatch Chile Hollandaise