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Special Edition of Sunday Brunch Also Set for New Year’s Day, Friday, January 1 

DALLAS, TEXAS -- December 14, 2015 – Fearing’s will celebrate the arrival of 2016 with three year-end dining events, including two New Year’s Eve dinners and a special Friday, January 1 edition of its popular Sunday Brunch.

Dallasites can begin their year-end festivities with a three- or four-course New Year’s Eve Dinner at Fearing’s, savoring a menu offering main course selections of Fearing’s Beef Wellington, Wisconsin Veal Chop with Hand-Scraped White Truffles, Fennel/Thyme-Crusted Double Cut Lamb Chop, and Pan-Seared North Atlantic Turbot with Maine Lobster Thermidor. Following the evening’s second dinner seating, guests can enjoy live music in the lobby as well as a midnight balloon drop.

Knowing that dining out may also be in order on New Year’s Day, Fearing’s will present a special edition of its weekly Brunch on Friday, January 1, offering a prix fixe $55 brunch menu including a New Year’s Day dessert trio. The event will also feature the optional addition of Bloody Mary and Mimosa service for those in need.


5:30 p.m. to 7 p.m. - Three-Course Celebration Menu, $95
7:30 p.m. to 10 p.m. - Four-Course Celebration Menu with Champagne Toast, $195

Fearing’s Restaurant

2121 McKinney Avenue, Dallas, TX 75201

Dinner prices exclude tax, gratuity and beverage, other than the second seating Champagne toast.


First Course Duo (second seating only)

Smoked Salmon Tartare on Warm Potato Blini with Osetra Caviar
Duck Pâté Mousse on Toasted House-Made Brioche with Quince Marmalade

Second Course Selections

Seafood Duo: Tempura King Crab Legs on Ginger Egg Noodle Salad with Roasted Maitake Mushroom and Yellowtail Crudo with Fresno Peppers, Shaved Fennel and Finger Lime Mignonette

Pan-Seared Hudson Valley Foie Gras with Caramelized Honeycrisp Apple/Chestnut Tart, Herb Salad and Champagne Vinaigrette

Yoakum Wagyu Beef Carpaccio and Lemon Butter-Poached Gulf Prawn with Texas Olive Oil, Grana Padano Cheese, Crispy Capers and Pickled Golden Beets

Roasted Pheasant/Black Truffle Roulade with Parslied Veal Sweetbreads, Parmesan Gnocchi and French Beans

Main Course Selections

Pan-Seared North Atlantic Turbot with Maine Lobster Thermidor, Dauphinoise Potatoes and Shallot Haricots Verts

Fennel/Thyme-Crusted Double-Cut Lamb Chop and Braised Lamb Blanquette with Denton Oyster Mushrooms, Heirloom Baby Carrots and English Peas

Wisconsin Veal Chop on Parmesan Tubetti Pasta with Hand-Scraped White Truffles and Prosciutto-Wrapped Pencil Asparagus

Fearing’s Beef Wellington with Pâté de Foie Gras and Royal Trumpet Mushroom Duxelle, Creamed Spinach and Sauce Périgueux

Dessert Trio

Chocolate Crêpe with Nutella Filling and Chocolate Glaze Vanilla Panna Cotta with Citrus Champagne Sauce
Banana Cream Pie with Toasted Meringue and Foster Sauce