Restaurant Week 2022 at Table 13 Addison
RESERVE YOUR TABLE
DFW Restaurant Week 2022
Aug. 4 – Sept. 3
Three-Course Dinner ($49)
with optional ‘Fourth Course’
Four-Course Signature Experience ($99)
Two-Course Lunch Menu ($24)
Served Mon–Fri 11am-4pm
Three courses, $49/person. Wine Pairings available, ask server for details.
First Course
Arugula Salad
Arugula, shaved fennel, mandarin oranges, shaved parmesan, citrus vinaigrette
Caesar Salad
Whole leaf hearts of romaine, filets of anchovy, roasted garlic Caesar, shaved parmesan
Tomato Soup
With grilled cheese croutons
Smoked Salmon Flatbread
Smoke cured salmon with dill cream cheese, fried capers, pickled onions and topped with roe
*Recommended Wine Pairing- Cloisonne Sauvignon Blanc or Elouan Pinot Noir
Second Course
Steak Frites
Marinated and slow cooked tri-tip sliced and served over a bed of house cut fries, topped with a bleu cheese sauce and crumbled bleu cheese
Asian 5 Spice Tenderloin
Tenderloin tips sautéed with Asian spices and served over egg fried rice with grilled baby bok choy
Island Redfish
Blackened Redfish topped with avocado relish, served with sweet plantains
Cola Cured 28oz Pork Chop
Grilled and topped with chipotle peach chutney and served with edamame and corn hash
*Recommended Wine Pairing – Jordan Chardonnay or Margerum M5 Red Blend
Third Course
NY Style Cheesecake
Chocolate Mousse
Strawberries Romanoff
*Recommended Paired with Saldo by Prisoner
Optional FedEx Fourth Course *
*Not included. Optional course FREE with Fed Ex coupon or $10 without coupon.
Beef Croustade
Thinly sliced prime rib atop toasted baguette with creamy horseradish sauce
*Recommended Pairing Dirty 13 Martini or Daddy Old Fashioned
Featured Cocktail
The Dirty 13
Voga Organic vodka, olive juice, bleu cheese stuffed olives $13
Four courses, $99/person. Wine Pairings included.
First Course
CHARCUTERIE
A variety of meats, cheeses and fruit
Seafood Ceviche
Tequila cured scallops, salmon & shrimp with fresh limes, oranges and fresno chilis
Smoked Salmon Flatbread
Smoke cured salmon with dill cream cheese, fried capers, pickled onions and topped with roe
*Paired with Paul Chevalier Sparkling
Second Course
Caesar Salad
Whole leaf hearts of romaine, filets of anchovy, roasted garlic Caesar, shaved parmesan
Wedge Salad
Iceberg lettuce with bleu cheese crumbles, heirloom tomato, boiled egg, house pancetta, pickled red onions and Smokey Roquefort dressing
Lobster Bisque
Delicious and rich with chopped lobster
*Paired with Peju Sauvignon Blanc
Third Course
Surf and Turf
6oz Tenderloin paired with a 5oz cold water lobster tail served with fresh julienne veggies
Cajun Marinated Ribeye
Served with garlic whipped mashers
Island Redfish
Blackened Redfish topped with avocado relish, served with sweet plantains
Sea Bass
Herb crusted, wild mushroom risotto, lemon caper beurre blanc
*Paired with choice of Jordan RRV Chardonnay or J Lohr Cabernet
Fourth Course
NY Style Cheesecake
Chocolate Mousse
Strawberries Romanoff
*Paired with Saldo by Prisoner
Two courses $24/person – Wine Pairings available.
First Course
Steak Frites
Marinated and slow cooked tri-tip sliced and served over a bed of house cut fries, topped with a bleu cheese sauce and crumbled bleu cheese
Asian 5 Spice Tenderloin
Tenderloin tips sautéed with Asian spices and served over egg fried rice with grilled baby bok choy
Island Redfish
Blackened Redfish topped with avocado relish, served with sweet plantains
Cola Cured Pork Chop
Grilled and topped with chipotle peach chutney and served with edamame and corn hash
Second Course
NY Style Cheesecake
Chocolate Mousse
Strawberries Romanoff
Glass of Paul Chevalier Sparkling
Featured Cocktail
The Dirty 13
Voga Organic vodka, olive juice, bleu cheese stuffed olives $13
Contact Us
Please, no substitutions. Thank you!