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Fall 2013 Event Packet
Passed Hors
D’oeuvres

cold hors d’oeuvres

hot hors d’oeuvres

Ahi Tuna Pica

Grilled Lamb Meatball Lollipops

currants, habanero pepper, soy sauce,
toasted almonds, crisp asian pastry

almond hummus, oil cured tomatoes

$40 per 12 pieces

Black Truffle & Grilled Salmon
Deviled Eggs
smoked paprika, frisee, pecorino tartufo
$26 per 12 pieces

Sweet Tomato, Mozzarella & Roasted
Red Onion Brochettes

$35 per 12 pieces

Mini Crab Cakes
red pepper aioli
$40 per 12 pieces

Beef Sliders
white cheddar, 27 sauce
$40 per 12 pieces

dressed with balsamic vinaigrette

Lemongrass Chicken Satay

$26 per 12 pieces

marinated in thai vinaigrette

Prosciutto on Crustinis

$30 per 12 pieces

topped with fennel, parmesan & oranges

Texas Meatballs

$30 per 12 pieces

stroganoff sauce, texas toast, shiitake
mushrooms, ancho chili

White Cheddar Pimiento Cheese
brioche toast points, truffled mushrooms
$26 per 12 pieces

$40 per 12 pieces

Carolina Pulled Pork Tacos
luna’s tortillas, mixed melon slaw,
point reyes bleu cheese
$30 per 12 pieces
Maple Package

Reception
Packages*
*minimum of 25 guests

Preston Package

Hummus
served with grilled flat breads & crustinis

Fried Baby Artichoke Hearts
parmesan-herb aioli

Pan Roasted Shishito Peppers
red miso, sesame, reggiano

Salt & Pepper Calamari
corn wheels, sweet peppers, buffalo
butter

Sweet Tomato, Mozzarella & Roasted Red
Onion Brochettes
dressed with balsamic vinaigrette

Lemongrass Chicken Satay
marinated in thai vinaigrette

Margherita Flatbread
spicy san marzano tomatoes,
fresh mozzarella, snipped basil, garlic oil

$11 per person

Texas Meatballs
stroganoff sauce, texas toast, shiitake
mushrooms, ancho chili
Prosciutto on Crustinis
topped with fennel, parmesan & oranges

$15 per person

McKinney Package
Fruit & Cheese Display
sliced seasonal fruit & assortment of
domestic cheeses; served with lavash &
crustini
Anti Pasta Platter
assortment of Italian cold cuts, marinated
artichokes, olives, roasted bell peppers
Chilled Grilled Vegetables
grilled seasonal vegetables, bleu cheese
& ranch dressings

$13 per person

Turtle Creek Package
Imperial Crab Dip
all lump texas crab meat, endive spears,
house made lavash
White Cheddar Pimiento Cheese
brioche toast points, truffled mushrooms
Grilled Lamb Meatball Lollipops
almond hummus, oil cured tomatoes
Beef Sliders
white cheddar, 27 sauce
Black Truffle & Grilled Salmon
Deviled Eggs
smoked paprika, frisee, pecorino tartufo

$17 per person
Prix Fixe
Menu’s

Wycliff Menu
first course
Clean Green Salad
butter lettuce, chicory, frisee, white balsamic, aged cheddar, shaved onion, green apple

second course
(choose three)

BBQ Braised Short Ribs
buttery mashed potatoes, fried onions

Chipotle-Lime Glazed Free Range Chicken
simple flatbread, bean sprouts, avocado, tzaziki sauce

Oven Roasted Atlantic Salmon
smooth sweet potato puree, avocado-lump crab relish, jalapeno beurre blanc, fried brussles

Grilled Cauliflower Steak
cipollini onions, baby kale, calabrese peppers, black radish, golden raisin brown butter

third course
(choose one)

salted caramel pudding
crumble topping, soft whipped vanilla cream

limoncello marinated strawberries
champagne sorbet

$45 per person
(plus tax & gratuity)
Cedar Springs Menu
first course
Bleu Cheese, Bacon & Tomato Salad
chopped iceberg & bibb lettuce, cured tomatoes, boiled egg, white anchovies,
balsamic caramelized onions

second course
(choose three)

Bourbon Marinated Pork Chop
apples, bacon, pearl onions, arugula, mashed potatoes

Chipotle-Lime Glazed Free Range Chicken
simple flatbread, bean sprouts, avocado, tzaziki sauce

Bacon Wrapped Gulf Shrimp
cherry mustard, creamy orzo pasta, charred okra

Grilled Cauliflower Steak
cipollini onions, baby kale, calabrese peppers, black radish, golden raisin brown butter

third course
(choose one)

salted caramel pudding
crumble topping, soft whipped vanilla cream

nutella chocolate bar
chocolate dipped brownie with mascarpone mousse, sea salt caramel,
chocolate accents, ice cream

$55 per person
(plus tax & gratuity)
Knight Menu
first course
(choose one)

Black Truffle & Grilled Salmon Deviled Eggs
smoked paprika, frisee, pecorino tartufo

Pan Roasted Shishito Peppers
red miso, sesame, reggiano

second course
Romaine Hearts
caesar dressing, parmesan, croutons

third course
(choose three)

Grilled Beef Tenderloin
bleu cheese crust, thumbelina carrots, smashed red potatoes

Chipotle-Lime Glazed Free Range Chicken
simple flatbread, bean sprouts, avocado, tzaziki sauce

Herb-Crusted Lemon Sole
smooth carrot puree, english peas, brown butter, escarole

Pressed Tofu
roasted spaghetti-squash, tomato sugo, crisp turnip-tops, orange zest

fourth course
(choose one)

marbled bread pudding
banana bread & brownie, espresso anglaise, candied almond, ice cream

nutella chocolate bar
chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents,
ice cream

$70 per person
(plus tax & gratuity)
Oak Lawn Menu
first course
Grilled Lamb Meatball Lollipops
smooth almond hummus, oil cured tomatoes

Salt & Pepper Calamari
corn wheels, sweet peppers, buffalo butter

second course
lobster bacon chowder
potato dumplings, calabrese oil, lardons

third course
(choose four)

180z Ribeye alla Fiorentina
grilled & sliced, balsamic glaze, cheese crusted whipped potatoes

Chipotle-Lime Glazed Free Range Chicken
simple flatbread, bean sprouts, avocado, tzaziki sauce

Bourbon Marinated Pork Chop
apples, bacon, pearl onions, arugula, mashed potatoes

Jumbo Diver Sea Scallops
sweet corn, bacon, poached egg, pearl couscous

Mushroom Bolognese
house made pasta rags, sherried garlic, grana padano

third course
(choose one)

marbled bread pudding
banana bread & brownie, espresso anglaise, candied almond,

nutella chocolate bar

ice cream

chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents,
ice cream

$85 per person
(plus tax & gratuity)
Room
Capacities

Patio
DISH features a spacious climate controlled patio with golden wood
tones throughout the patio, mixed with the soft leather texture of the
banquette upholstery, allows guests to sip and socialize as well as
dine alfresco; in a perfect elegant setting. The focal point of the patio
is the 360-degree bar that opens to showcase the interior, allowing
an uninterrupted view of all the action.
Capacity: 100 reception, 60 seated

Upper Deck
The upper deck is an elevated dining area featuring large sculpted
wall panels washed with LED lights and a sliding glass door with
semi-sheer curtains that can be drawn closed; providing the touch of
exclusion for your special evening. This space offers an ideal setting
for private events but can also act as a stage for live entertainment.
Capacity: 50 reception, 40 seated

Restaurant Buy-Out
The 5,500 sq. ft restaurant features a climate controlled patio and
several dining areas with distinctive design elements including a
360-degree bar with retractable floor-to-ceiling glass walls that open
to both indoor and outdoor patrons, an open stainless steel kitchen,
one-of-a-kind polycarbonate chainmail drapery and LED coves that
wash color across large sculpted wall panels.
Capacity: 400 reception, 250 seated
Contact Constance Crouch for room minimums and information on reserving a space
constance@dish-dallas.com ~ pocket: 214.522.DISH (3474) ~ cell: 214.762.6655
Executive Chef
Garreth Dickey
Traveling the world with his father as a young boy, sampling cuisines from exotic
locales including Thailand, Africa and South America, Garreth Dickey sparked an
early love of food. At the age of 16, Dickey began his culinary career as a
dishwasher. He quickly learned his way around the kitchen, with aspirations of
moving up the ranks and being part of the team.
Garreth began his professional career as a sous chef for acclaimed chef Bruce
Auden at Restaurant Biga in San Antonio. He was lured to Dallas when Stephen
Pyles opened Star Canyon, where he served as sous chef. Dickey joined the team
at the Green Room as sous chef before taking on the executive chef position at
Jerobaum. He was then tapped to reinvigorate breakfast at Hotel ZaZa’s
Dragonfly. Dickey also spent time in the kitchens of The Porch and Hibiscus as
executive chef.
As executive chef at DISH, Garreth is responsible for creating weekly specials for
the seasonal American menu. He is dedicated to sourcing local seasonal
ingredients whenever possible to support the local farming community.
In his free time, he enjoys spending time with his daughter Isabella, collecting
classic cookbooks and restoring old International Scouts.

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Dish event packet 10.3.13

  • 2. Passed Hors D’oeuvres cold hors d’oeuvres hot hors d’oeuvres Ahi Tuna Pica Grilled Lamb Meatball Lollipops currants, habanero pepper, soy sauce, toasted almonds, crisp asian pastry almond hummus, oil cured tomatoes $40 per 12 pieces Black Truffle & Grilled Salmon Deviled Eggs smoked paprika, frisee, pecorino tartufo $26 per 12 pieces Sweet Tomato, Mozzarella & Roasted Red Onion Brochettes $35 per 12 pieces Mini Crab Cakes red pepper aioli $40 per 12 pieces Beef Sliders white cheddar, 27 sauce $40 per 12 pieces dressed with balsamic vinaigrette Lemongrass Chicken Satay $26 per 12 pieces marinated in thai vinaigrette Prosciutto on Crustinis $30 per 12 pieces topped with fennel, parmesan & oranges Texas Meatballs $30 per 12 pieces stroganoff sauce, texas toast, shiitake mushrooms, ancho chili White Cheddar Pimiento Cheese brioche toast points, truffled mushrooms $26 per 12 pieces $40 per 12 pieces Carolina Pulled Pork Tacos luna’s tortillas, mixed melon slaw, point reyes bleu cheese $30 per 12 pieces
  • 3. Maple Package Reception Packages* *minimum of 25 guests Preston Package Hummus served with grilled flat breads & crustinis Fried Baby Artichoke Hearts parmesan-herb aioli Pan Roasted Shishito Peppers red miso, sesame, reggiano Salt & Pepper Calamari corn wheels, sweet peppers, buffalo butter Sweet Tomato, Mozzarella & Roasted Red Onion Brochettes dressed with balsamic vinaigrette Lemongrass Chicken Satay marinated in thai vinaigrette Margherita Flatbread spicy san marzano tomatoes, fresh mozzarella, snipped basil, garlic oil $11 per person Texas Meatballs stroganoff sauce, texas toast, shiitake mushrooms, ancho chili Prosciutto on Crustinis topped with fennel, parmesan & oranges $15 per person McKinney Package Fruit & Cheese Display sliced seasonal fruit & assortment of domestic cheeses; served with lavash & crustini Anti Pasta Platter assortment of Italian cold cuts, marinated artichokes, olives, roasted bell peppers Chilled Grilled Vegetables grilled seasonal vegetables, bleu cheese & ranch dressings $13 per person Turtle Creek Package Imperial Crab Dip all lump texas crab meat, endive spears, house made lavash White Cheddar Pimiento Cheese brioche toast points, truffled mushrooms Grilled Lamb Meatball Lollipops almond hummus, oil cured tomatoes Beef Sliders white cheddar, 27 sauce Black Truffle & Grilled Salmon Deviled Eggs smoked paprika, frisee, pecorino tartufo $17 per person
  • 4. Prix Fixe Menu’s Wycliff Menu first course Clean Green Salad butter lettuce, chicory, frisee, white balsamic, aged cheddar, shaved onion, green apple second course (choose three) BBQ Braised Short Ribs buttery mashed potatoes, fried onions Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce Oven Roasted Atlantic Salmon smooth sweet potato puree, avocado-lump crab relish, jalapeno beurre blanc, fried brussles Grilled Cauliflower Steak cipollini onions, baby kale, calabrese peppers, black radish, golden raisin brown butter third course (choose one) salted caramel pudding crumble topping, soft whipped vanilla cream limoncello marinated strawberries champagne sorbet $45 per person (plus tax & gratuity)
  • 5. Cedar Springs Menu first course Bleu Cheese, Bacon & Tomato Salad chopped iceberg & bibb lettuce, cured tomatoes, boiled egg, white anchovies, balsamic caramelized onions second course (choose three) Bourbon Marinated Pork Chop apples, bacon, pearl onions, arugula, mashed potatoes Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce Bacon Wrapped Gulf Shrimp cherry mustard, creamy orzo pasta, charred okra Grilled Cauliflower Steak cipollini onions, baby kale, calabrese peppers, black radish, golden raisin brown butter third course (choose one) salted caramel pudding crumble topping, soft whipped vanilla cream nutella chocolate bar chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents, ice cream $55 per person (plus tax & gratuity)
  • 6. Knight Menu first course (choose one) Black Truffle & Grilled Salmon Deviled Eggs smoked paprika, frisee, pecorino tartufo Pan Roasted Shishito Peppers red miso, sesame, reggiano second course Romaine Hearts caesar dressing, parmesan, croutons third course (choose three) Grilled Beef Tenderloin bleu cheese crust, thumbelina carrots, smashed red potatoes Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce Herb-Crusted Lemon Sole smooth carrot puree, english peas, brown butter, escarole Pressed Tofu roasted spaghetti-squash, tomato sugo, crisp turnip-tops, orange zest fourth course (choose one) marbled bread pudding banana bread & brownie, espresso anglaise, candied almond, ice cream nutella chocolate bar chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents, ice cream $70 per person (plus tax & gratuity)
  • 7. Oak Lawn Menu first course Grilled Lamb Meatball Lollipops smooth almond hummus, oil cured tomatoes Salt & Pepper Calamari corn wheels, sweet peppers, buffalo butter second course lobster bacon chowder potato dumplings, calabrese oil, lardons third course (choose four) 180z Ribeye alla Fiorentina grilled & sliced, balsamic glaze, cheese crusted whipped potatoes Chipotle-Lime Glazed Free Range Chicken simple flatbread, bean sprouts, avocado, tzaziki sauce Bourbon Marinated Pork Chop apples, bacon, pearl onions, arugula, mashed potatoes Jumbo Diver Sea Scallops sweet corn, bacon, poached egg, pearl couscous Mushroom Bolognese house made pasta rags, sherried garlic, grana padano third course (choose one) marbled bread pudding banana bread & brownie, espresso anglaise, candied almond, nutella chocolate bar ice cream chocolate dipped brownie with mascarpone mousse, sea salt caramel, chocolate accents, ice cream $85 per person (plus tax & gratuity)
  • 8. Room Capacities Patio DISH features a spacious climate controlled patio with golden wood tones throughout the patio, mixed with the soft leather texture of the banquette upholstery, allows guests to sip and socialize as well as dine alfresco; in a perfect elegant setting. The focal point of the patio is the 360-degree bar that opens to showcase the interior, allowing an uninterrupted view of all the action. Capacity: 100 reception, 60 seated Upper Deck The upper deck is an elevated dining area featuring large sculpted wall panels washed with LED lights and a sliding glass door with semi-sheer curtains that can be drawn closed; providing the touch of exclusion for your special evening. This space offers an ideal setting for private events but can also act as a stage for live entertainment. Capacity: 50 reception, 40 seated Restaurant Buy-Out The 5,500 sq. ft restaurant features a climate controlled patio and several dining areas with distinctive design elements including a 360-degree bar with retractable floor-to-ceiling glass walls that open to both indoor and outdoor patrons, an open stainless steel kitchen, one-of-a-kind polycarbonate chainmail drapery and LED coves that wash color across large sculpted wall panels. Capacity: 400 reception, 250 seated Contact Constance Crouch for room minimums and information on reserving a space constance@dish-dallas.com ~ pocket: 214.522.DISH (3474) ~ cell: 214.762.6655
  • 9. Executive Chef Garreth Dickey Traveling the world with his father as a young boy, sampling cuisines from exotic locales including Thailand, Africa and South America, Garreth Dickey sparked an early love of food. At the age of 16, Dickey began his culinary career as a dishwasher. He quickly learned his way around the kitchen, with aspirations of moving up the ranks and being part of the team. Garreth began his professional career as a sous chef for acclaimed chef Bruce Auden at Restaurant Biga in San Antonio. He was lured to Dallas when Stephen Pyles opened Star Canyon, where he served as sous chef. Dickey joined the team at the Green Room as sous chef before taking on the executive chef position at Jerobaum. He was then tapped to reinvigorate breakfast at Hotel ZaZa’s Dragonfly. Dickey also spent time in the kitchens of The Porch and Hibiscus as executive chef. As executive chef at DISH, Garreth is responsible for creating weekly specials for the seasonal American menu. He is dedicated to sourcing local seasonal ingredients whenever possible to support the local farming community. In his free time, he enjoys spending time with his daughter Isabella, collecting classic cookbooks and restoring old International Scouts.