Professional Documents
Culture Documents
2013 - Fall
2013 - Fall
2013 - Fall
Cotuit Oysters
Satsuma Gelee, Black Pepper Rosemary Bubbles // 3ea.
Big // Plates
Duroc Loin Chop
Smoked Cashew Puree, Pickled Red Cabbage Rye - Pork Jus, Pickled Mustard Seeds // 15 // 27
Arctic Char
Roasted Eggplant Emulsion, Compressed Apple Green Curry, Spiced Yogurt
// 28
Littleneck Clam
Calabrese Peppers, Spanish Chorizo Roasted Potatoes, Tomato Broth
// 13
Chargrilled Octopus
Marble Potato Confit, Manzanilla Olives, Watercress Pickled Onions, Smoked Tomato Vinaigrette
// 25
Sea Urchin
Yuzu Kosho, Taro Root, Ginger, Bosc Pear Birds Eye Chile
// 13
// 28
// 28
Small // Plates
Boston Bibb
Buttermilk, Dill, Shafts Blue Cheese Charred Radicchio, Pear Butter // 10
Romaine Hearts
Marinated Medjool Dates, Pine Nuts, Ricotta Salata Roasted Lemon - Anchovy Dressing
// 9
To Share
Roasted Pumpkin - Lime Marshmallows Spiced Pecans
// 8
// 15
Brussels Sprouts - Kimchi Bacon, Mint, Scallion Crispy Potatoes - Bonito Aioli, Scallion, Chile
// 8 // 8
// 13
Sweets
// 10 White Chocolate Macaroon, Sweet Potato Ice Cream Toasted Cashew
Sunchoke Veloute
Pickled Golden Chantrelles, Dill Pollen Maine Lobster
// 8
// 8
Callebaut Chocolate Ho Ho
Graham Cracker Crumble, Toasted Marshmallow Ice Cream
// 8
Owner/Operator : Jonn Baudoin Executive Chef : Omar Flores Fall Menu 11.13.13
www.driftwood-dallas.com
There may be small bones in some fresh fish. We are not responsible for an individuals allergic reaction to our food or ingredients used in food items. The consumption of raw or undercooked seafood, meats or eggs may increase your risk of food-borne illness, especially if you have a medical condition or weakened immune system. We use Peanut Oil. Split Charge : Crudo / Small Plate $2, Big Plate $4