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DALLAS, Texas – March 8, 2015 – A three-course menu of Dean Fearing’s Bold Flavors, No Borders cuisine will be offered for Sunday Brunch, this Easter, April 5 – with highlights to include Chicken-Fried Lockhart Quail, Georges Bank Sea Scallops and the restaurant’s newly-introduced A Bar N Ranch Wagyu Beef from nearby Celina, Texas.

The holiday menu includes a choice of starter, main dish and dessert and is priced at $95 for adults and $30 for children 12 years of age and under, exclusive of tax, beverage and gratuity. Reservations are recommended.

WHAT:   Easter Sunday Brunch at Fearing’s Restaurant
WHEN:   Sunday, April 5, 2015, 11:00 a.m. to 3 p.m.
$95 for adults, $30 for children 12 and under
WHERE:   Fearing’s Restaurant
The Ritz-Carlton, Dallas
2121 McKinney Avenue
Dallas, TX 75201
Easter Brunch Reservations: (214) 922-4848
Texas Cheddar/Caramelized Onion Quiche with Chopped Smoked Brisket and Pickled Vegetable Salad

Chicken-Fried Lockhart Quail on Sweet Gem Lettuce with Maple Bacon, Point Reyes Blue Cheese, Grilled Corn and Roasted Tomato Vinaigrette

Jonah Crab Salad with Meyer Lemon Aioli on Heirloom Tomatoes and Roasted Green Garlic Oil

Panettone Bread Pudding with Bourbon Apples, Brown Sugar Pecans and Black Forest Ham Steak

Main Course
Skillet-Seared Georges Bank Sea Scallops on Potato Purée with Braised Short Rib/Wild Mushroom Stew
and Tobacco Shallots

Pan-Roasted Nova Scotia Halibut with Spring Vegetable Sauté on Smoked Almond Romesco with Wild Ramps and Saffron Aioli

Wood-Grilled Australian Lamb Chops with Rosemary Gnocchi, Roasted Heirloom Carrots, Carnival Cauliflower and Pattypan Squash on Charred Tomato Sauce

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

Carrot Cream Cheese Ice Cream Cake with Vanilla Bean Pineapple
Chocolate Peanut Butter Cupcakes with Bacon Caramel Corn
Lemon Blueberry Parfait with Poppy Seed Cream and Toasted Meringue