Chefs’ Menu



Bonnell’s Restaurant Group

Pumpkin Tamale – Pheasant Confit, Pumpkin Puree,
Chile Oil, Micro Cilantro
Craft & Vine Taproom and Eatery
Lomi Lomi Salmon Poke


Great Scott

Smoked Pork Belly with Carrot-Ginger Puree,
Spicy Kimchi, Sweet Soy Glaze


Hilton Arlington/R Bar & Grill

Asian Lamb Lollipops with a Napa Cabbage and Bok Choy Slaw


Hurst Conference Center

Crisp Wrapped Shrimp on Sesame Seaweed Salad & Sweet Chili Dip


il Calabrese Ristorante and Bar

Orecchiette alla Calabrese – Homemade ear-shaped pasta
with sweet sausage, broccolini, Calabrian peppers, olive oil,
garlic, fresh basil and a touch of marinara sauce


J. R.’s Steak & Grill

Butter Poached Lobster over Chive and Sweet Cream Grits


Loveria Caffé

Cappelletti Cacio e Pepe – Handmade pasta filled
with Parmigiano and Pecorino cheese cream,
with Parmigiano chips and Modena Balsamic drops


Next Bistro

Lobster & Shrimp Pot Stickers in Lobster Bisque Sauce


Nona Tata

Homemade Pasta with Classic Béchamel and Ham


Peace, Love & Little Donuts of Southlake

Gourmet Hand-dipped Mint Chocolate & Raspberry Lemonade Donuts


Savor Culinary Services

Green Curry with Thai Pumpkin and Baby Eggplant
Huckleberry & Thai Basil Spa Water


Sweet Memories Cakes & Catering

Beef Tenderloin Skewer over a Bed of Apricot Saffron Rice
with a Stuffed Apricot and Habanero Cream


Tastefully Yours

Zuppli Risotto infused with Tomato Vodka Basil CrèmePulled Pork and Habanero Mac and Cheese Casserole
Mini Pots de Crème, Chef Andrew’s House-Made Toffee


The Classic at Roanoke

House-Smoked Salmon with Capers, Red Onion
and Horseradish Cream


Trio New American Cuisine

Korean-Style Barbacoa Street Tacos with Pineapple Kimchi Slaw


Trophy Club Country Club

Caramelized Pear on a Red Pepper Grit Cake with Pan Seared
Foie Gras, Topped with Texas Blue Quail Egg

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