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DALLAS, TEXAS. October 5, 2016 – Chef Dean Fearing’s signature Tangerine-Glazed Turkey with Tortilla Dressing, a twice-featured specialty in Food & Wine Magazine, will be a highlight of this year’s Thanksgiving menu at Fearing’s Restaurant in Dallas. Offered during both lunch and dinner hours on November 24, Fearing’s three-course Thanksgiving menu will be presented between 11:30 a.m. and 3 p.m. and between 5 p.m. and 8 p.m. and is priced at $100 for adults and $30 for children 12 and under, excluding beverage, tax and gratuity. Reservations are recommended.

WHAT:                 Three-Course Thanksgiving Dinner

WHEN:                 Thursday, November 24, 2016
                             11:30 a.m. to 3:00 p.m. and 5:00 p.m. to 8:00 p.m.

WHERE:               Fearing’s Restaurant
                             2121 McKinney Avenue, Dallas, Texas 75201

PRICE:                  $100 for adults, $30 for children 12 and under. Excludes beverage, tax and gratuity.

RESERVE:             214-922-4848

MENU

First Course
--Pan-Seared Georges Banks Scallops with Roasted Pumpkin/Indian Corn Pozole and Poblano Crema
--Cherry-Glazed Lockhart Quail on Ancient Grain ‘Risotto’ with Popped Sorghum and Red Mustard Salad
--Roasted Butternut Squash Soup with Confit Pheasant, Toasted Seeds and Hand-Scraped Black Truffles
--Poached Jumbo Prawn Cocktail with Marfa Tomatoes, Fall Vegetable Cornucopia and Horseradish Sauce

Second Course
--Tangerine-Glazed All Natural Turkey with Tortilla Dressing, Whipped Potatoes, Green Beans and Salsify, Jalapeño Cranberry Relish and Pecan/Chili Gravy
--Oven-Baked Lemon Sole with Truffled Spinach, Fried Chicken Mushrooms, Root Vegetable Fries and Béarnaise Sauce
--Wood-Grilled Beef Tenderloin on Brussels Sprout/Smoked Bacon Hash and Roasted Sweet Potatoes with Caramelized Shallot Fluff
--Salted Hazelnut-Crusted Double Cut Australian Lamb Chops on Creamy Parsnip Purée with Butternut Squash Spoonbread, Spiced Buttered Beets and Malted Lamb Jus

Dessert Trio
--Chocolate Bourbon Pecan Pie with Chocolate Glaze and Salted Cookie Crumble
--Pumpkin Cheesecake with Maple Whipped Cream and Candied Cranberries
--Vanilla Pudding with Sour Cherries and Pistachio Crunch