Suze Restaurant - Dallas, TX

With Italian Calabrese peppers, micro cilantro, and grilled tomato - oregano caper sherry vinaigrette and grilled pane bello.

Sauteed shallots and garlic, white wine, and thyme scented marinara.

With basil tomato, Pomodoro, Italian buffalo mozzarella, grana parmesan cheese and spinach pesto OR white pizza with, burrata, pecorino, ricotta salata, and white truffle essence.

With shaved Spanish Manchego cheese and slow cooked marinara.

Baby arugula, mozzarella and Italian Grana Parmesan.

Chilled and served with brunoise of shallots, Meyer lemon ,Texas Olive Ranch Olive oil and toasted pane bello crostini.

Baby field greens, Roma tomatoes, ricotta salata, brown sugar toasted pecans and orange- balsamic vinaigrette.

Chilled romaine lettuce, shaved grana parmesan and brown sugar toasted pecans.

Iceberg, Veldhuizen Farms Bosque blue cheese dressing, heirloom bacon, and vine-ripened tomatoes.

Chilled blueberries, butter toasted almonds, Meyer lemon—rose vinegar and apple cider vinaigrette.

Tomato, roasted cauliflower, peppers. Brussels sprouts, olive oil, and pecorino cheese.

Sauteed beech mushrooms, pan jus cream, and white truffle essence.

Veal bolognese, Oil D' Oliva and grated Spanish manchego cheese.

Chilled cucumber mint-rice noodle salad, wasabi rice wine vinaigrette, and toasted sesame seeds.

Sauteed imported red quinoa, artichokes, capers, poached tomatoes, and citrus Italian parsley beurre blanc.

Gulf shrimp etouffee, laurel scented rice, champagne beurre blanc , pickled red onion.

With creamy garlic potato puree, crispy onion, and portobello demi noir.

Rubbed Sterling Silver tenderloin with wasabi micro greens and soy gastrique.

Smoked bacon, sweet red onion and sautéed Toscano Kale.

Creamy roasted garlic polenta, pork belly –apple chutney & Cider –Dijon jus.

Madras Curry buttermilk ranch dressing.

Court bouillon poached gulf shrimp, classic cocktail sauce and lime - tomatillo avocado dipping.