DISH EVENTS PACKET

1. Fall 2013 Event Packet

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 & Smoked Trout 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
Meatballs on Toast
$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
Meatballs on Toast
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 & Smoked Trout
Deviled Eggs
smoked paprika, frisee, pecorino tartufo
$17 per person

4. Prix Fixe
Menu’s
Cedar Springs 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. Wycliff 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
creamy orzo pasta, cherry mustard, crisp turnip tops
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 & Smoked Trout 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
Lemon Sole Schnitzel
caper dijon brown butter, togarashi, 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.