Savings at the Grand Hyatt DFW

Thursday, November 19, 2009

Sneak Peek: Grand Met Winter Dinner Menu


Temperatures are dropping outside, but it is just heating up in the Grand Met kitchen.  Executive Chef Jean-Claude Plihon and his staff have spiced up the dinner menu for the winter months.

The full menu is here. Below are just a few of the exciting additions.

Hot Appetizers/Soup:
Burgundy Braised Veal Cheeks
Celery root mash, wild mushrooms

Truffle White Bean Soup
Double smoked bacon, roasted chestnuts, truffle oil, micro seedlings

Chilled Appetizers/Salads:
Roasted Organic Baby Beet Salad
Gorgonzola, candied walnuts, white balsamic vinaigrette

Poached Maine Lobster Salad
Shaved fennel, avocado, blood orange, tobiko aioli, black sea salt

Entrees:
Asian Seafood 'Hot Pot'
Shrimp, scallop, Manila clams, P.E.I. mussels, Asian vegetables, Thai aromatics

Oven Roasted Colorado Rack of Lamb
Sweet potato mash, grilled artichoke, tart cherry jus

Grand Met's dinner hours:
5:30 - 10:30 PM

Reservations:
Call - 972-973-1244
Or visit - OpenTable.com

As always, Grand Met patrons receive complimentary valet parking and an airport exit pass.


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