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

DALLAS, TEXAS. October 27, 2015 – Fearing’s Restaurant will offer an array of Bold Flavors, No Borders favorites for Thanksgiving, with this year’s entrée selections to be highlighted by Chef Dean Fearing’s Tangerine-Glazed Turkey with Tortilla Dressing, as featured in Food & Wine magazine. Added main course choices will include Mesquite-Grilled Australian Lamb Chops, Pan-Roasted Red Grouper “Oscar” and
Pepper-Crusted Beef Tenderloin.

Presented at lunch and dinner seatings, Fearing’s three-course Thanksgiving Dinner will be offered between 11:15 a.m. and 3:00 p.m. and again between 5:00 p.m. and 8:00 p.m. on Thanksgiving Day, November 26. The popular Dallas holiday event 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 26, 2015
             11:15 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
Roasted Butternut Squash/Ginger Bisque with Crispy Pheasant Tenders and Spiced Pecans

Seared Nantucket Bay Scallops on Tubetti Pasta with Confit Fennel and French Beans in Burgundy Black Truffle Cream

Mustard/Thyme-Glazed Lockhart Quail “Waldorf Salad” with Holiday Grapes, Mountain Rose Apples and Toasted Pecans

Colossal Shrimp Campeche “Cocktail” with Horseradish Sauce, Heirloom Carrot Escabeche and Avocado

SECOND COURSE
Tangerine-Glazed All Natural Turkey with Tortilla Dressing, Whipped Potatoes, Green Beans and Salsify, Jalapeño Cranberry Relish and Pecan/Chili Gravy

Mesquite-Grilled Australian Lamb Chops on Texas Style White Bean Cassoulet with Smoked Lamb Leg,
Jalapeño/Elk Sausage, Duck Confit and Sweet Pepper/Foie Gras Aioli

Pan-Roasted Red Grouper “Oscar” with Jonah Crab on Jerusalem Artichoke Purée, Root Vegetable Succotash and Red Currant Gastrique

Pepper-Crusted Beef Tenderloin on Scalloped Sweet Potato Casserole with Wild Mushrooms, Caramelized Cipollini Onions, Swiss Chard and Red Wine Sauce

DESSERT TRIO
Chocolate Cheesecake with Pecan Toffee Crunch and Chocolate Glaze

Pumpkin Gingerbread Ice Cream Cake with Toasted Meringue and Cranberry Jam

Apple Pie with Blackberry Jam and Oatmeal Crunch