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For media inquiries, please contact:

Alex Baker
Marketing Communications Manager
Alex.Baker@ritzcarlton.com

DALLAS, TX. – March 29, 2017 – This year’s Mother’s Day Brunch at Fearing’s will feature three special courses of Dean Fearing’s Bold Flavors-No Borders cuisine, along with two added spa treats for all moms in attendance.

The May 14 Mother’s Day Brunch will feature main course selections to include Pan-Seared Georges Banks Sea Scallops “Carbonara,” Fennel-Crusted Nova Scotia Halibut, West Texas Mopped Filet Mignon and Petite Lobster Omelet, and Wood-Grilled Moroccan Spiced Lamb Chops. The day’s Dessert Trio will offer a combination of Lemon Cheesecake with Blueberry Ginger Compote, Warm Chocolate Soufflé Tart with Dark Chocolate Ganache, and Nutter Butter Banana Trifle with ‘Nilla Wafers and Vanilla Cream Fizz.

In addition to the prix fixe brunch, mothers will receive a personal spa gift and a $25 gift card valid with purchase of any treatment priced from $150 USD at The Ritz-Carlton Spa, Dallas. The brunch itself will feature a choice of starter, main dish and dessert course, and will be offered at $115 for adults and $30 for children 12 years of age and under, exclusive of tax, beverage and gratuity. For Mother’s Day Brunch reservations, please visit OpenTable.com or call Fearing’s Restaurant at 214-922-4848.

WHAT:                    Mother’s Day Brunch at Fearing’s Restaurant

WHEN:                    Sunday, May 14, 2017, 11:00 a.m. to 3:00 p.m.

PRICE:                   $115 for adults, $30 for children 12 years of age and under, excluding beverage, tax and gratuity. Includes Ritz-Carlton Spa gift and savings gift card for all mothers.

WHERE:                  Fearing’s Restaurant
                                The Ritz-Carlton, Dallas
                                2121 McKinney Avenue
                                Dallas, Texas 75201

RESERVE:                (214) 922-4848

MENU:

Starter (select one)
Cornmeal-Crusted Rainbow Trout “Benedict”, 145˚ Egg with Meyer Lemon Hollandaise and Watercress Salad

Poached Jumbo Prawn “Campeche” and Chile Lime Calamari Salad with Avocado, Queso Fresco and Tamale Crisp

Chicken-Fried Quail and Killer Collard Greens with Red Eye Gravy and Bread/Butter Pickles

French Toast Bread Pudding with Griddled House Cured Bacon, Strawberry-Rhubarb Jam and Bourbon Maple Syrup

Main Course
(select one)

Pan-Seared Georges Banks Sea Scallops “Carbonara” with House Made Linguini, English Peas, Pancetta and Pecorino

Fennel-Crusted Nova Scotia Halibut on Minted Pea Purée with Orange Glazed Heirloom Carrots and Sunchoke Chips

West Texas Mopped Filet Mignon and Petite Lobster Omelet with Crispy Confit Marble Potatoes and White/Green Asparagus Sauté

Wood-Grilled Moroccan Spiced Lamb Chops on Saffron Rice with Charred Dates, Roasted Carnival Cauliflower, Cucumber and Crushed Marcona Almonds

Dessert Trio

Lemon Cheesecake with Blueberry Ginger Compote
Warm Chocolate Soufflé Tart with Dark Chocolate Ganache
Nutter Butter Banana Trifle with ‘Nilla Wafers and Vanilla Cream