Come in and enjoy an amazing dinner experience for just $49 or lunch for $19, benefiting North Texas Food Bank and Lena Pope. Open Sundays throughout Restaurant Week. Make your reservations now.
DFW Restaurant Week
Restaurant Week Aug. 6 – Sept. 5
Serving Dinner 7 days a week 5pm to 9pm
Serving Lunch Monday – Friday 11am to 4pm
3 COURSE DINNER MENU
Three Courses $49/person – Wine Pairings available. Ask server for details.
OPTIONAL FEDEX OFFICE FOURTH COURSE*
*Not included. Optional course FREE with Fed Ex coupon or $8 without coupon.
Meatball Au Poivre – Pepper crusted prime beef meatballs, creamy peppercorn demi,
roasted garlic mashed potatoes
Center Cut Wedge Salad – Bleu cheese crumbles, tomato, egg, house pancetta, pickled red onions, Smokey Roquefort dressing
Kale Salad – Baby kale, heirloom tomatoes, bleu cheese crumbles, chopped pecans,
Table 13 House Salad – Our signature blend of field greens, red onions, heirloom tomatoes, cucumber, carrots, zesty herb vinaigrette
Tenderloin Crostini –With bleu cheese and a balsamic reduction
Surf and Turf – 6oz. filet with two grilled U-12 jumbo shrimp with roasted garlic mashed potatoes
Grilled Red Snapper – With lemon risotto and mango salsa
Steak Diane – Seared tenderloin, shallots, mushrooms, and cognac cream sauce over roasted garlic mashed potatoes
Sea Bass – Potato and herb crusted, truffle risotto, asparagus and lemon butter
Crème Brûlée – Rich custard topped with caramelized sugar and fresh berries
Dark Chocolate Torte – Served with fresh berries and whipped cream
SIDES TO SHARE (feeds 2)
Garlic Herb Mushrooms 10 Creamed Spinach 10
Mac and Cheese 10 Lobster Mac and Cheese 19
Green Beans Amandine 10 Grilled Asparagus with Hollandaise 11
Garlic Mashed Potatoes with Roasted Beef Gravy 9 Roasted Beef Gravy 3
Seasonal Roasted Vegetables 10
Twice Baked Duchess Potatoes with pancetta wheels 12
Au Poivre 5 Béarnaise 5 Truffle Demi 5 Hollandaise 5 Mushroom Demi 5
Any steak can be served au Poivre style 5 | Oscar style 12
Two courses PLUS a complimentary dessert $19/person – Wine Pairings available.
Petite Table 13 House Salad – Our signature blend of field greens, red onions,
heirloom tomatoes, zesty herb vinaigrette
Petite Caesar Salad – Whole leaf hearts of romaine, roasted garlic Caesar dressing, anchovy, shaved parmesan
Tomato Soup – With grilled cheese crostini | substitute Lobster Bisque 2
Ahi Salad – Seared ahi tuna, mixed greens, cherry tomatoes, pickled onions, cucumbers,
carrots, spicy Asian dressing
Pecan Crusted Salmon – With sauteed spinach, mushroom risotto and lemon
French Dip Sandwich – Roast beef and au jus, with hand cut fries
Bone-in Hand Cut Pork Chop – 14oz bone-in pork chop with braised red cabbage and
COMPLIMENTARY DESSERT COURSE
Chef’s select dessert.
SIDES TO SHARE (feeds 2)
Grilled Asparagus with Hollandaise 6 Creamed Spinach 6 Garlic Herb Mushrooms 6 Hand Cut Potato Chips 5 Hand Cut Fries 5 Seasonal Roasted Vegetables 5
Mac and Cheese 7 Lobster Mac and Cheese 16 Garlic Mashed Potatoes with Roasted Beef Gravy 7 Green Beans Amandine 6 Roasted Beef Gravy 3
Twice Baked Duchess Potatoes with pancetta wheels 10
Please, no substitutions. Thank you!