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Generous selection of starters and main courses to highlight flavorful à la carte menu

DALLAS, TX. March 9, 2018 – A three-course menu featuring some of Fearing’s most beloved brunch, holiday and dessert selections will be presented in honor of Easter Sunday, this April 1. The à la carte menu will tempt with an included choice of starter and main course, and with the ultimate springtime dessert. Easter Brunch is priced at $125 USD for adults and $35 USD for children 12 years of age and under, exclusive of tax, beverage and gratuity.

Reservations are recommended for this popular annual tradition, which showcases seasonal favorites as well as Fearing’s famous Bold Flavors, No Borders cuisine.

WHAT:                  Easter Sunday Brunch at Fearing’s Restaurant

WHEN:                 Sunday, April 1, 2018, 10:30 a.m. to 3:00 p.m.
$125 USD for adults, $35 USD for children 12 and under

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



STARTER (select one)
Smoked Brisket, Caramelized Onion and Cheddar Quiche with Carolina BBQ and House-Made Bread and Butter Pickles

Poached Colossal Shrimp and Heirloom Tomato ‘Napoleon’ with Basil Blossoms and Easter Egg Radishes

Chicken-Fried Lockhart Quail on Sweet Potato Waffle with Smoked Chile/Pecan Maple Syrup and Southern Chow Chow

Cornmeal-Crusted Trout with Poached Farm Egg on Jalapeño Grits, and Sauce Choron

(select one)
Seared Georges Bank Diver Scallops with ‘Peas and Carrots’, Crispy Guanciale, Pea Falafel and Rhubarb Marmalade

Blackened Gulf Red Snapper and Gulf Prawns, Jambalaya with Spicy Elk Sausage, Lump Crab, Crawfish, Delta Hush Puppies and Crystal/Lime Butter

Mesquite-Grilled Australian Lamb Chops Al Pastor on Molé Rojo with Braised Lamb & Oaxaca Queso Empanadas, Smoked Spring Onions and Pineapple Chimichurri

A Bar N Wagyu Beef Short Ribs on Scalloped Potatoes with Three Bean Almon’Dean’ and Wild Mushroom/Red Wine Demi


Carrot Cake with Caramelized Pineapple, Vanilla Bean Cream Cheese Frosting, Lime Curd and Salted Macadamia Nut Crunch