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Executive Chef Anthony Figueroa has created a special menu for Del Frisco’s Double Eagle Steak House for those observing the Lenten season.
Beginning Friday, March 10, new seafood selections include: oysters ceviche with citrus, Asian pear, cilantro, serrano chile and cucumber; togarashi tuna steak with soba noodles, edamame and wakame in a charred mango glaze; monkfish “osso buco” with saffron risotto, caponata and basil oil; and swordfish steak with crab-potato cake, corn succotash and pickled red onions.
For those who haven’t given up dessert this year, enjoy chocolate truffles with sweet coconut foam and candied hazelnuts. Bon appétit!
– Tara Frier, Goodwin Group PR