DALLAS, TEXAS. November 30, 2016 – Fearing’s Restaurant will celebrate the December holiday season with its popular annual Christmas Eve Dinner, followed by two gala New Year’s Eve events and New Year’s Day brunch set for January 1, 2017.
For those wishing to enjoy their Christmas Eve lunch at the restaurant, December 24 festivities will include holiday-inspired à la carte dining between 11:30 a.m. and 3:30 p.m., and then Fearing’s traditional three-course Christmas Eve dinner complete with fresh-baked cookies to take home to Santa. The restaurant will be closed to the public on December 25.
On December 31, diners can ring in 2017 with Fearing’s three- or four-course New Year’s Eve dinner – always a highlight of the dining year in Uptown. Following the evening’s second seating, live music will be presented by famed saxophonist Johnny Reno and his band -- along with a special performance by Chef Dean Fearing. A midnight balloon drop will cap off this very special celebration.
Fearing’s will also present a special edition of its weekly Brunch on Sunday, January 1, offering a prix fixe $55 brunch menu including a New Year’s Day dessert trio. The event will feature the opportunity to purchase Bloody Mary and Mimosa beverages for those who may be in post-celebration need.
WHAT: CHRISTMAS EVE LUNCH AND CHRISTMAS EVE DINNER AT FEARING’S
WHEN: Saturday, December 24, 2016
A La Carte Lunch: 11:30 a.m. to 3:30 p.m.
Three-Course Holiday Dinner: 5:00 p.m. to 8:30 p.m.
PRICE: Three-Course Celebration Menu, $95
Four-Course Celebration Menu with Champagne Toast, $195
Pricing excludes tax, gratuity and beverage, other than the second-seating Champagne toast.
RESERVE: 214-922-4848. Excludes tax, gratuity and beverage, other than the second seating Champagne toast.
CHRISTMAS EVE DINNER MENU
FIRST COURSE SELECTIONS
Cognac Lobster Bisque with Eggnog Cream and Lobster/Corn Fritter
Texas Wagyu Beef Carpaccio with Grana Padano Cheese, Pickled Golden Beets, Crispy Capers and Lardo Candle
Ginger Snap-Crusted Foie Gras on Persimmon Brioche Pudding and Brandy Quince Compote
Pan-Browned Nantucket Bay Scallops over Brussels Sprout Leaves and Virginia Ham with Cranberry Brown Butter and Oregon Truffles
SECOND COURSE SELECTIONS
Pan-Seared Turbot on Meyer Lemon Potato Purée with Green Bean/Salsify Medley and Brandied Maine Lobster Fondue
Mesquite-Grilled Coriander Lamb Chops over Truffled Celeriac Purée with Smoked Leg of Lamb Cassoulet and Shallot Crème Fraîche
Crown Roast of A bar N Wagyu Ribeye on Creamed Spinach with Chanterelle Mushrooms and Brandy/Bone Marrow Sauce
South Texas Nilgai Antelope with Cranberry Gastrique on Celery Root/Pear Purée, Crispy Brussels Sprout Leaves with House-Made Rigatoni in Chestnut Cream and Lemon Ricotta
Mint Chocolate Chip Ice Cream Cake with Chocolate Glaze and Peppermint Bark
Gingerbread Cake with Lemon Sauce and Dried Fruit Chutney
Eggnog Crème Brûlée with Spiked Cranberry Orange Sauce
NEW YEAR’S EVE DINNER MENU
FIRST COURSE (second seating only)
Bacon-Wrapped Quail Ballantine with Foie Gras/Truffle Farce on Quince Marmalade, House-Smoked Salmon Tartare with Dill Potatoes, Crème Fraîche and Caviar
SECOND COURSE SELECTIONS
Pan-Browned Nantucket Bay Scallops over Porcini Texas Rice “Risotto” with Oregon White Truffles
Pan-Seared Hudson Valley Foie Gras with Caramelized Honeycrisp Apple/Chestnut Tarte Tatin, Herb Salad and Champagne Vinaigrette
Texas Wagyu Beef Tartare with Toasted House-Made Bread, Soft Poached Egg and Hand-Scraped Black Truffles
Hand-Foraged Porcini Mushroom Carpaccio with Baby Swiss Chard Salad, Warm Bacon Vinaigrette and Shaved Parmesan
THIRD COURSE SELECTIONS
Dover Sole with Meyer Lemon Beurre Noisette and Lobster “Thermidor” with Potato Galette and Shallot Haricots Verts
Lamb Osso Buco on Pecorino Polenta with Roasted Cipollini Onions, Sautéed Asparagus and Heirloom Carrots
Fearing’s Beef “Wellington” with Pâté de Foie Gras and Royal Trumpet Mushroom Duxelle, Creamed Spinach and Sauce Perigueux
California Squab en Croûte with Brioche on Celery Root Purée with Calcified Root Vegetables and Red Currant Gastrique
Supplemental – Add $30 Hand-Scraped White Alba Truffle to Any Dish: $30
Double Chocolate Cake with Chocolate-Covered Strawberry and Cookie Crunch
Mimosa Shooter with Orange Champagne Sorbet
Apple Almond Tart with Blackberry Jam and Salted Almonds