The Ashton Hotel - Fort Worth, TX

accompanied with slices of french baguette

served with tomato puree

honey herb mustard sauce

with horseradish aioli

layered with basil pesto, fresh tomato & locally crafted fresh mozzarella

accented by a spicy harissa sauce

garnished with capers, red onion, & cured olive tapenade

set on the half shell finished with brown butter caper sauce & toasted almonds

served with remoulade sauce

dried cranberries, goat cheese, toasted walnuts julienned granny smith apples tossed in an apple cider cranberry vinaigrette

chopped romaine hearts, garlic croutons shaved parmigiano-reggiano cheese & caesar dressing

sautéed rock shrimp, bacon, mango chutney, shredded hardboiled egg, toasted pine nuts tossed in a whole grain mustard vinaigrette

hydro bibb lettuce, apple-wood bacon, maytag bleu cheese, grape tomato drizzled with a herbed buttermilk dressing

lobster, rock shrimp, scallops seasoned with cognac, fine herbs, asparagus, parmesiano-reggiano, & topped with shaved cremini mushroom

stuffed with ricotta & herbs served with sautéed spinach, tomato basil sauce& balsamic reduction

free range chicken breast seared then crowned with tomato marmalade, sauce supreme, butternut squash and apple wood bacon italian cous cous

grilled and glazed with chipotle infused honey paired with chili dusted roast potatoes, and santé fe vegetables

with rahr beer braised onions & ashton steak butter accompanied by crispy tuscan potatoes & sautéed haricot verts

topped with braised cremini mushrooms, mashed potatoes sautéed broccolini & red wine sauce

petite lamb chops with roasted young carrots, potato fennel tower, & balsamic roasted peaches

herb encrusted and seared with preserved lemon relish, sautéed asparagus, & olive-apricot accented orzo

served with sushi rice, asian salad with chinese fermented black bean vinaigrette & beurre blanc

wild rice medley with hazelnut butternut squash topped with dried cherry orange chutney