Christmas Eve Dinner at Fearing’s

TO FEATURE A BOX OF COOKIES FOR SANTA PLUS OPTIONAL NEW SANTA’S HELPER AND FÊTE DE NOËL COCKTAILS FOR GROWN-UPS

Cocktail Recipes Below
DALLAS, TX. December 9, 2010 –Christmas Eve Dinner at Fearing’s Restaurant is scheduled to be a very special celebration, as a nostalgic three-course menu, a takeaway box of cookies just for Santa, and two new cocktail options for the big kids will be offered from 5 to 10 p.m. on December 24.

In homage to the cherished holidays of his childhood, Dean Fearing has added his family-recipe crown roast of beef to a special holiday menu, as each course presents a choice of dishes designed to bring back memories of holiday dishes and ingredients of yore. Capping off the dinner, Fearing’s will present each table with a holiday gift of “Cookies for Santa”, in hopes that the evening’s dining experience can be shared with late-night visitors from the North Pole

Fearing also will offer an optional Santa’s Helper or Fête de Noël cocktail on Christmas Eve, created as follows:

Santa’s Helper Cocktail
2 ounces Godiva Chocolate Raspberry Vodka
Half-ounce Chambord Liqueur
Shaved white chocolate & raspberries garnish

Fête de Noël Cocktail
Half-ounce Elderflower Liqueur
.5 oz pomegranate juice
1 teaspoon pear purée
5 ounces Champagne
Edible flower garnish
CHRISTMAS EVE DINNER AT FEARING’S

WHEN: Friday, December 24, 2010, 5 to 10 p.m.

WHERE: Fearing’s Restaurant
The Ritz-Carlton, Dallas 2121 McKinney Avenue Dallas, TX 75201

PRICE: $100 per adult, $35 for children 12 and under (excludes beverage, tax and gratuity)
Cocktails priced separately and limited to guests at least 21 years of age

RESERVE: 214.922.4848.
Note to Editors: Fearing’s will only be open for hotel guests on Christmas Day.

MENU FOLLOWS BELOW:

FIRST COURSE
Cognac Lobster Bisque with Chestnut Cream and Lobster/Corn Fritter

Seafood Duo: Crispy Belize White Shrimp with Brown Butter/Orange Marmalade and Lump Crab Salad with Mustard/Chive Vinaigrette on Gaufrette Potato

Roasted Texas Quail filled with Cornbread/Foie Gras Stuffing on Warm Apple/Star Anise Compote and Huckleberry/Port Glaze

Pan-Browned Nantucket Bay Scallops over Brussels Sprout Leaves and Virginia Ham with Cranberry Brown Butter and Oregon White Truffles

SECOND COURSE
Madeira Beach Red Grouper on Yukon Gold Potato Purée and Maine Lobster Fricassee with Crispy White Asparagus

Braised Rabbit Two Ways: Parmesan Crepe on Hazelnut/Celery Root Purée and Dried Tart Cherry/Courvoisier Ragout with Winter Chanterelles

Crown Roast of Prime Ribeye with Carrots Glazed in Late Harvest Riesling, Brown Butter/Sage Yorkshire Pudding and Fresh Horseradish Sauce

Smoked Canadian Pheasant on White Bean Cassoulet, Tangle of Greens with Oregon Black Truffles and Natural Jus

DESSERT
Ginger Eggnog Ice Cream Sandwich with Cranberry Orange Compote

Mint Chocolate Trifle Shooter with Mini Chocolate Tree Cookies

Spiced Cake with Sticky Toffee Sauce and Heath Praline Crunch

AND FOR SANTA…
A special box of freshly-baked cookies, perfect with milk