2010 KRLD RESTAURANT WEEKS

August 16th through September 5th
(Preview August 13th-15th)

--CENTRAL MARKET SPECIALTY COURSE-- (certificate required or add $5.00)

Two U-12 Wild Caught Jumbo Shrimp
Topped with spicy cocktail and remoulade sauce.

--SOUP OR SALAD--

Steve’s Caesar Salad
Romaine lettuce, croutons, Caesar dressing & anchovies.
Kris Pinot Grigio, Italy

Wedge Salad
Iceberg lettuce, tomatoes, bacon & spicy vinaigrette with maytag bleu cheese crumbles.
Dr. Pauly, Noble House Riesling, Germany

Baby Spinach Salad
Topped with toasted pecans, tangerines, onions, bleu cheese crumbles & hot bacon dressing.
Pichot Vouvray Loire, France

Blue Crab & Roasted Corn Chowder
Velvety stew of sweet crab, roasted corn and cream.
Gruet Blanc de Noirs

--ENTREES--
All Entrees served with roasted garlic Parmesan mashed potatoes & grilled asparagus.

Filet Mignon
6 oz. Filet Mignon seasoned and broiled to perfection.
Los Vascos, Cabernet Sauvignon, Chile

Grilled Atlantic Salmon or Pan Seared Sea Bass
8 oz. fish filet topped with crabmeat & béarnaise sauce.
Southern Right, Sauvignon Blanc, South Africa

Roasted Prime Rib of Beef
12 oz. hand carved & served with Au jus and creamy Horseradish sauce.
Terrazas, Malbec, Argentina

Two Jumbo Crab Cakes
One topped with tartar sauce & the other with spicy mustard sauce.
Firesteed, Pinot Gris, Oregon

Free-Range Australian Double Lamb Chops
Two 3 oz. chops with a buttery pistachio-mustard sauce.
MacMurray, Pinot Noir, Sonoma

6 oz. Lobster Tail
Australian lobster tail served with hot drawn butter.
Rustenberg, Chardonnay, South Africa

--DESSERT-- (choice of one)

Chocolate Raspberry Cheesecake
Key Lime Pie
Caramel Buttercream Chocolate Cake

$35 per Person * $50 per Person with Wine Pairings
(tax and gratuity not included)
$7 from each meal will be donated to the NORTH TEXAS FOOD BANK.

Reservations accepted beginning Monday, July 12th. Call us at (972) 596-7100