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Pan-Seared Sea Scallops, A Bar N Ranch Wagyu Short Ribs and Chicken-Fried Lockhart Quail to Highlight Menu Selections

DALLAS, TX. February 28, 2017 – A three-course menu featuring some of Fearing’s most flavorful brunch, holiday and dessert selections will be presented in honor of Easter Sunday, this April 16. The special menu will include a choice of starter, main dish and dessert and will be priced at $110 USD for adults and $30 USD for children 12 years of age and under, exclusive of tax, beverage and gratuity.

Reservations are recommended for this popular annual tradition, which is highlighted by several seasonal favorites as well as Fearing’s own Bold Flavors, No Borders cuisine.

WHAT:                  Easter Sunday Brunch at Fearing’s Restaurant

WHEN:                  Sunday, April 16, 2017, 11:00 a.m. to 3 p.m.
                             
$110 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

EASTER BRUNCH A LA CARTE MENU

Starter
Smoked Brisket, Caramelized Onion and Cheddar Quiche with Carolina BBQ and House-Made Bread and Butter Pickles

Colossal Shrimp “Wedge” on Comeback Dressing and Deviled Egg with Jonah Crab

Chicken-Fried Lockhart Quail on Cornmeal Sorghum Waffle with Maple Bacon Gastrique and Blackberry Chutney

Crispy Fish Tacos with Firecracker Slaw, Red Chili Aioli and Charred Tomato Spanish Rice

Main Course
Pan-Seared Georges Bank Sea Scallops and Alaskan King Crab Leg on Ancient Grain/Parmesan ‘Risotto’ with Popped Sorghum and Caramel Corn Butter

BBQ-Spiced Gulf Red Snapper and Sweet Corn/Black Eyed Pea Succotash on Fried Green Tomatoes with Smoked Poblano Tartar Sauce and Red Onion Marmalade

Apricot/Mustard-Glazed Heritage Farms Berkshire Pork Chop on Brazos Valley Jalapeño Cheese Grits with Crispy Brussels Sprout Leaves Salad

A Bar N Ranch Wagyu Short Rib “Guiso Style” on Dean’s Huevos Rancheros with 145˚ Egg, Refried Campfire Beans and  Aji Amarillo Hollandaise

Dessert Trio
Chocolate Peanut Butter Pie with Mallow Fluff
Carrot Cake with Cream Cheese Icing and Pineapple Sauce
Strawberry Angel Food Cake Trifle with Vanilla Custard