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,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

26 month prosciutto : 17

figs, fig jam, garden arugula & fig leaf oil

beef pastrami : 16

pumpernickel toast, kraut & peppers

marinated eggplant : 14

sunflower seed gremolata & tahini

mortadella & melon : 15

spicy tomato vinaigrette, ravigote & herbs

pickles & crudite : 13

black garlic aioli & fermented turnip gomashio

raw

a selection of oysters : M/P

aged hot sauce, lemon & brined scarlett turnip mignonette

dry aged beef tartare : 17

potato chips & tons of horseradish

yellowtail crudo : 18

buttermilk, serrano & brined green tomato

salad & soup

almond gazpacho : 14

pan con tomate & cured anchovy

greens, seeds & herbs : 12

mustard vinaigrette

embered beets : 14

tahini dressing, burnt onion & mustard greens

homewood caesar : 13

young lettuce, endive, pecorino sardo & garlic croutons

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

yellow corn canestri : 18/32

smoked sweet corn, charred patron peppers & pancetta

hot sauce tagliatelle : 19/33

blue crab, burnt onion & chives

fattisu : 18/32

ricotta, smoked purple cherokee tomatoes & sweet pepper sofrito

ricotta gnocchi : 18/32

lemon boy tomatoes, lime basil & nduja

entrees

roasted cartermere farms half chicken : 28

creamer peas, chanterelles & pan fried jimmy nardello peppers

marin county king salmon cooked over embers : 35

heirloom fingerlings, okra & hearth bacon

wood roasted tilefish : 40

cucumbers, dill, a sauce of yogurt & hot paprika

embered pork loin & kimchee terrine : 35

farro verde, corn pudding & green tomato chutney

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

glazed onions, potato pave & bordelaise

sides

pomme puree : 8

ember roasted mushrooms : 10

wilted farm greens with tons of garlic : 7

sweets & cheeses

tiramisu affogato : 9

mascarpone ice cream, almond biscotti & espresso

fior di latte gelato : 10

figs, honey mousseline & benne seed sabayon

butterscotch peaches : 10

brown butter financier & basil ice cream

blueberry bread pudding : 10

bourbon caramel, pecans & buttermilk ice cream

ice cream sandwich : 10

dark chocolate, lemon & salted vanilla

selection of cheeses we currently love : 21

toast & jam