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For media inquiries, please contact:

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

DALLAS, Texas– March 1, 2016 – A three-course menu of Dean Fearing’s Bold Flavors, No Borders cuisine will be offered for Sunday Brunch, this Easter, March 27 – with main course highlights to include A Bar N Ranch Wagyu Beef Filet, Pan-Seared Georges Bank Sea Scallops, Mesquite-Grilled Lamb Chops and Barbecue-Spiced Gulf Red Snapper.

Holiday desserts will add to experience, with temptations to include Strawberry and Blueberry Pie with Lemon Crème Fraîche, Chocolate Peanut Butter Tart with Peanut Butter Brittle, and the restaurant’s Banana Coconut Pudding with Vanilla Cream and Mango Sauce’

The seasonal holiday menu includes a choice of starter, main dish and dessert and is priced at $110 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, March 27, 2016, 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

Texas Cheddar/Caramelized Onion Quiche with Chopped Smoked Brisket and Voodoo Pepper Salad

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

Chicken Fried Lockhart Quail on Cornmeal Sorghum Waffle with Maple Bacon Gastrique and House-Made Bread and Butter Pickles

Dean’s Huevos Rancheros with 145˚ Egg, Short Rib Guiso, Refried Campfire Beans, and Aji Amarillo Hollandaise over Crispy Corn Tortilla

Main Course
Pan-Seared Georges Bank Sea Scallops on Roasted Squash/Bacon Fritter, Green Garlic Pesto and Pickled Okra Chow Chow

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

D1-Glazed Lamb Chops Grilled over Live Mesquite on Creamed Bleu Cheese Spinach with Smoked Lamb Belly and Kennebec Frites with Herb Aioli

A Bar N Ranch Wagyu Beef Filet, Mustard Seed Demi, Horseradish Au Gratin Potatoes and Green Bean/Wild Mushroom Sauté with French Fried Onions

Dessert
Strawberry and Blueberry Pie with Lemon Crème Fraîche

Chocolate Peanut Butter Tart with Peanut Butter Brittle

Banana Coconut Pudding with Vanilla Cream and Mango Sauce