Restaurant Week 2022 at Table 13 Addison

RESERVE YOUR TABLE

DFW Restaurant Week 2022
Aug. 4 – Sept. 3

THREE-COURSE DINNER MENU

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-COURSE SIGNATURE EXPERIENCE DINNER MENU

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-COURSE LUNCH MENU

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

12 + 1 =

Please, no substitutions. Thank you!