Homewood Dallas | Food

Homewood Dallas. A fresh new concept from Matthew Mccallister

Homewood, Dallas, Dallas Restaurants. Oak Lawn, Dallas Design District

50528

page-template-default,page,page-id-50528,theme-homewood,woocommerce-no-js,ajax_fade,page_not_loaded,,select-theme-ver-1.0,smooth_scroll,fade_push_text_right,wpb-js-composer js-comp-ver-5.4.7,vc_responsive

We are passionate about working with local farms and ranches and celebrating the ingredients grown in the Southwest. We focus on simple preparations and use multiple forms of preservation to build the most flavor potential out of every dish. We want ingredients to shine so the menu changes with the seasons to showcase the best ingredients of the moment. Our two main applications of cooking are over embers or slowly roasting and they play a part in the majority of the whole menu.

starters

parker house rolls : 7

parmesan mornay & chicken drippings

chicken liver mousse : 16

brioche toast, pickled peppers & hazelnut

pickles & crudite : 13

black garlic aioli & fermented turnip gomashio

sugar pie pumpkin tempura : 14

BBQ rosewood ranch waygu short rib : 20

savoy cabbage, fermented mustards & radish

raw

a selection of oysters : M/P

aged hot sauce, lemon & brined scarlett turnip mignonette

dry aged beef tartare : 17

embered shallot aioli, puffed rice & radish sprout

spanish mackerel : 18

satsuma, crispy leeks, cucamelon & radish

salad & soup

parmesan soup : 12

country ham, leeks & croutons

greens, seeds & herbs : 12

mustard vinaigrette

embered beets : 14

tahini dressing, burnt onion & mustard greens

castelfranco radicchio : 13

satsuma tangerine & texas olive oil

homewood caesar : 13

young lettuce, pecorino sardo & garlic croutons

royal corona beans : 14

puntarelle dressed in parsley & garlic

apple, persimmon & pear : 13

horseradish yogurt, hazelnut & spicy greens

Everything on this menu is made in house and from scratch! We pride ourselves in sourcing responsibly and providing the best ingredients available.

pasta

rustic semolina torchio : 17/31

bolognese & parmesan

agnolotti of potato & pecorino : 28/50

white truffle & beurre monte

squid ink chitarra : 19/33

octopus ragu & crispy chickpeas

coppa di testa cestini : 18/32

brussel sprouts, smoked paprika & charred onion broth

ricotta gnocchi : 18/32

sweet potato, sage, smoked bacon & pecan miso

entrees

roasted cartermere farms half chicken : 28

delicata squash, bone marrow & thyme jus

wood roasted aquna murray cod : 40

grilled hakurei turnips, meyer lemon kosho & bagna cauda

mt. lassen trout : 33

chickpeas, broccoli di cecco & brassica pesto

heritage pork presse and morcilla sausage : 38

black trumpet mushroom ragu, celery root & apple

center cut a-bar-n ranch wagyu ribeye : M/P

glazed onions, potato pave & bordelaise

sides

pomme puree : 8

ember roasted mushrooms : 10

coal roasted romano beans : 8

wilted farm greens with tons of garlic : 7

sweets & cheeses

warm rice pudding : 10

herbed apples, brown butter & crispy oats

smoked almond caramel bar : 10

dark chocolate & coffee toffee ice cream

creamy goat cheese parfait : 10

lemon curd & gingersnaps

brown butter sage squash cake : 10

maple pecan ice cream & poached quince

baba au rhum : 10

warm drinking chocolate & malt cream

selection of cheeses we currently love : 21

toast & jam