Mediterranean Cuisine I Canary By GorjI Addison/Dallas I Restaurant

These featured offerings and prix fixe menus will change every few weeks. They will often feature ingredients I find in local markets and specialty stores on my daily shopping trips. This will allow me to offer you some of these items that are only available in the markets for a very short time.

Past Featured offerings and Prix Fix Menus

March, 2013

Shrimp, mussels, scallops, baby octopus, salmon and cod in puttanesca with toasted barbari.

February, 2013

Seared Alaskan Cod topped with Texas Rio Grande grapefruit sprinkled with horseradish root over snow peas, mushrooms, shallots and red cabbage

January, 2013

Texas Quail Breast with white wine, honey and barberries over Kale

Sauteed Arctic Char with broccoli, cauliflower, caper and red bell pepper

December 14, 2012

First Course
Duck Heart & Campari Tomatoes

Second Course
Pacific Wild Caught Salmon Anar

Third Course
Persimmon Stuffed with Four Berry Sorbet

November 27, 2012

First Course
Braised Baby Octopus

Second Course
Scaloppine of Veal & Shrimp

Third Course
Persimmon & Sorbet

November 9, 2012

First Course
Poached Salmon Creme in a Portabella Mushroom Cup

Second Course
Grilled Pork Chop
with butter beans, oyster mushrooms & miniature potatoes

Third Course
Cafe Glace
topped with dark chocolate& Muscat Canelli 2010 Fall Creek VIneyards

October 3, 2012

First Course
Melon, Prosciutto & Grilled Jalapenos with goat cheese

Second Course
Grilled Wild Boar Chop
Served with lentils & yogurt with grilled vegetables

Third Course
Dark Chocolate Teardrop & Berries with custard & Orange Moscato

September 21, 2012

First Course
Monterey Bay Sardines with Tabbouleh

Second Course
Grilled Scaloppine of Veal & Butter-Seared Shrimp with Gnocchi Gorgonzola

Third Course
Vanilla Ice Cream & Berries with Texas Portejas Fortified Wine

September 7, 2012

First Course
Braised Baby Octopus in Butter & Garlic

Second Course
Grilled Scaloppine of Veal & Poached Shrimp in Puttanesca

Third Course
Vanilla Ice Cream & Berries

August 1, 2012 - National Catfish Month

First Course
Pomodoro and Buffalo Mozzarella Pizza

Second Course
Pan-Seared Catfish with Grilled Chilled Avocado and Artichoke Salad

Third Course
Blue Bell Ice Cream and Peaches

July 24, 2012 - GO TEXAN Restaurant Roup

First Course
Pan Fried Texas Quail Legs with Pomegranate Reduction
8 Ball Zucchini and Texas Shrimp in Puttanesca

Second Course
Wild Boar and Pork Tenderloin with Texas Bleu Gnocchi

Third Course
Blue Bell Ice Cream and Peaches

Benefiting the North Texas Food Bank

July 13, 2012

First Course
Fresh Dark Red Cherries with Baby Argula & Spinach

Second Course
Seafood Melange

Third Course
Cafe Glace
Double shot of Expresso, vanilla ice cream, whipped cream, topped with dark chocolate

July 6, 2012

First Course
Fresh Figs with Baby Argula & Spinach

Second Course
Cioppino

Third Course
Dark Chocolate Teardrop Filled with Vanilla Custard & Fresh Berries

June 13, 2012

First Course
J.T Lemley's (Canton, TX) 8 Ball Zucchini Squash

Second Course
Grilled Pork Tenderloin With Pappardelle Aglio e Olio

Third Course
Four Berry Sorbet

May 8, 2012

First Course
Red Bartlett Pears & Arugula with toasted Almonds

Second Course
Pan Seared Striped Bass with dill & fava provencal

Third Course
Jordan Valley Medjool dates with Turkish kefir & pomegranate reduction

April 2, 2012

First Course
Veal Bacon and Mache Rosette dressed with olive oil and lemon juice

Second Course
Squid Ink Gnocchi & Pan Seared Shrimp with grilled vegetables

Third Course
Texas Rio Star Grapefruit & Ice Cream with Texas Homestead Portejas fortified wine

February 21, 2012

First Course
Sauteed Filet of Chicken Thigh with San Daniele prosciutto, fresh spinach & Valdeon sauce

Second Course
Pan Seared Catfish covered lightly with housemade bread crumbs with tabbouleh, grilled chilled avocado

Third Course
Chocolate Liqueur Cake with fresh berries

February 6, 2012

First Course
Texas Quail Breast
with white wine, honey, barberries & spinach

Second Course
Pan Seared Australian Barramundi & Shrimp on bed of puttanesca

Third Course
IIce Cream Topped with Pomegranate, white wine reduction

January 10, 2012

First Course
Fresh Monterey Bay Sardines
over Tabbouleh

Second Course
Pork Tenderloin
with Peruvian purple potatoes, gorgonzola creme, mushrooms & red onion

Third Course
Dark Chocolate Teardrop
with Vanilla custard & fresh berries

December 12, 2011

First Course
Mussels Steamed in Puttanesca Broth

Second Course
Grilled Scaloppine of Veal with Sour Cherry Risotto

Third Course
Cafe Glacewith
espresso, ice cream & chocolate

November 11, 2011

First Course
Panzanella Salad

Second Course
Butter Seared Branzino with Artichokes & Shrimp
Mediterranean Sea Bass (Whole Fish)with barberries, shallots, mushrooms & chablis sauce

Third Course
Persimmon & Four Berry Sorbet

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

October 25, 2011

First Course
Hot House Tomatoes & Baby Cucumbers

Second Course
Beef Anar and Gnocchi
prime beef tenderloin tips pan-seared with red onion & mushroom in a pomegranate creme

Third Course
Chocolate Liqueur Cake
topped with fresh berries

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

October, 2011

First Course
Frisee & Housemade Sausage
with gorgonzola creme

Second Course
Cold Water Lobster, Shrimp, Clams & Mussels Fra Diavlo

Third Course
Four Berry Sorbet
topped with fresh pears & raspberries

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

September, 2011

First Course
Bartlett Pears & Baby Spinach
with pomegranate Vinaigrette and roasted pistachios

Second Course
Butter Seared Scallops
with garbanzo provencal & grilled vegetables

Third Course
Tiramisu
with seasonal berrie

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

August 30, 2011

First Course
Gorji's Skillet Pizza
as seen on Good Day Dallas - FOX 4 - Aug. 25th

Second Course
6 oz. Boneless Veal Chop
with white wine sauce, gnocchi & grilled vegetables

Third Course
Armenian Nazook Pastry
with kiwi, seasonal berries & custard

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

May 24 - June 4, 2011

First Course
Fava Beans & Campari Tomato Salad
with dill & artichokes
(Individually $8)

Second Course
Grilled Scaloppine of Veal & Shrimp
with gnocchi gorgonzola
(Individually $24)

Third Course
Cafe Glace
with shot of espresso, ice cream and dark chocolate
(Individually $8)

April 19 - April 30, 2011

First Course
Hot House Tomatoes & Baby Cucumbers
with red onion, kalamata olives, piquante pepper & feta
(Individually $9)

Second Course
Sour Cherry Mahi Mahi
with shallots & white wine sauce
(Individually $27)

Third Course
Chocolate Liqueur Cake
(Individually $9)

April 5 - April 16, 2011

First Course
Greek Salad
(Individually $9)

Second Course
Grilled Lamb T-Bone & Quail
(Individually $29)

Third Course
Armenian Nazook Gata Pastry
(Individually $9)

March 22 - April 2, 2011

First Course
Pacific Salmon Croquette
(Individually $10)

Second Course
Grilled Bone-In Pork Chop
(Individually $24)

Third Course
Selected Cheeses & Fruit
(Individually $12)

March 8 - March 19, 2011

First Course
Lamb Tenderloin
(Individually $12)

Second Course
Butter Seared Shrimp & Wild Caught Pacific Salmon
(Individually $26)

Third Course
Four Berry Sorbet
(Individually $8)

February 21 - March 5, 2011

First Course
Veal Ribs
(Individually $12)

Second Course
Pan Seared Rainbow Trout
(Individually $26)

Third Course
Cafe Glace
(Individually $8)

February 8 - February 19, 2011

First Course
Arugula, Tomatoes & Buffalo Mozzarella
(Individually $9)

Second Course
Cioppino
(Individually $26)

Third Course
Texas Orange Moscato & Dark Chocolate Tear Drop with Custard
(Individually $8)

January 25 - February 5, 2011

First Course
Lamb Lettuce & Black Cherries
(Individually $8)

Second Course
Halibut with Barberries & Figs
(Individually $28)

Third Course
90% Dark Chocolate Teardrop & Custard
(Individually $9)

January 11 - January 22, 2011

First Course
Whole Prawns with gnocchi, butter & sage
(Individually $12)

Second Course
Grilled Veal Ribeye with pomegranate reduction
(Individually $32)

Third Course
Persimmon stuffed with four berry sorbet
(Individually $8)

November 30 - December 11, 2010

First Course
Deep Fried Baby Indian Eggplant with gorgonzola pomodoro sauce
(Individually $9)

Second Course
Pan Seared Swordfish Loin with shallots, barberries, Turkish figs & white wine
(Individually $28)

Third Course
Dark Chocolate Tear Drop filled with custard creme & toasted almonds
(Individually $9)

November 9 - November 20, 2010

First Course
Frisee and Oyster Mushrooms with Valdeon Vinaigrette
(Individually $9)

Second Course
Grilled Veal Chop & Pan Seared Shrimp with gnocchi puttanesca
(Individually $29)

Third Course
Vanilla Ice Cream with Gorji's housemade pomegranate puree
(Individually $8)

October 26 - November 6, 2010

First Course
Pita Pizza
with wild boar, quail breast, oyster mushrooms & mozzarella
(Individually $9)

Second Course
Pan Seared Cod
with white wine lemon caper sauce
(Individually $26)

Third Course
Cafe Glace
with espresso, ice cream, whipped creme and 90% dark cholcolate
(Individually $8)

October 5 - October 16, 2010

First Course
Duck Giblets Ragu over mashed potatoes
(Individually $9)

Second Course
Buffalo Tenderloin & Oyster Mushrooms with pomegranate creme sauce
(Individually $34)

Third Course
Vanilla Ice Cream with Figs & Pistachios
(Individually $7)

September 14 - September 25, 2010

First Course
Baby Spinach Salad & Fresh Berries with pomegranate champagne vinaigrette & toasted pistachios
(Individually $8)

Second Course
Pan Seared Black Cod with sour cherry, shallot, white wine sauce
(Individually $29)

Third Course
Cafe Glace shot of espresso, ice cream, whipped creme and dark chocolate
(Individually $7)

August 31 - September 11, 2010

First Course
Seedless Watermelon with Bulgarian Feta and fennel chives
(Individually $8)

Second Course
Grilled Beef Cutlet & Butter Seared Scallops with gnocchi & gorgonzola creme sauce
(Individually $29)

Third Course
Four Berry Sorbet & Fresh Pomegranates
(Individually $7)

August 3 - August 14, 2010

First Course
Deep Fried Miniature Eggplant with ricotta and pomodoro
(Individually $9)

Second Course
Grilled Scaloppine of Veal with gnocchi and pistachio pesto
(Individually $28)

Third Course
Four Berry Sorbet Champagne Float
(Individually $8)

July 13 - July 24, 2010

First Course
Fresh Peach Salad with field greens, fennel and fresh pomegranates
(Individually $9)

Second Course
Pan-Seared Rainbow Trout Topped with Shrimp and unripe grape Provençal sauce
(Individually $28)

Third Course
Sesame Barazeh Cookie Ice Cream Sandwich with melted dark chocolate
(Individually $8)

June 22 - July 3, 2010

First Course
Baby Spinach & Fresh Fig Salad with pistachios and pomegranate champagne vinaigrette
(Individually $9)

Second Course
Prime 12oz New York Steak with gorgonzola garlic mashed potatoes & grilled vegetables
(Individually $30)

Third Course
Chocolate Liqueur Cake & Fresh Raspberries
(Individually $8)

June 1 - June 12, 2010

First Course
Grilled Chilled Avocado Stuffed with Poached Shrimp in slightly spicy pomodoro, basil & kalamata olives
(Individually $10)

Second Course
Prime Pork Chop with fava beans & artichokes
(Individually $28)

Third Course
Four Berry Sorbet
(Individually $7)

May 18 - May 29, 2010

First Course
Salmon Creme poached salmon with spinach & gorgonzola creme in filo pastry
(Individually $10)

Second Course
Colorado Lamb T-Bone & Quail with tabbouleh and tzatziki
(Individually $28)

Third Course
Vanilla Ice Cream & House-made Pomegranate Puree with fresh pomegranate seeds and barazeh cookie
(Individually $8)

May 4 - May 15, 2010

First Course
Pan Seared Pacific Sardines over Tabbouleh
(Individually $10)

Second Course
Baby Spinach & Fresh Berries with pomegranate champagne vinaigrette, parmesan & pistachios
(Individually $8)

Third Course
Grilled Longhorn Cutlet with gnocchi and gorgonzola creme
(Individually $25)

April 20 - May 1, 2010

First Course
Duck Breast served with Braised Plums in white wine & honey with Mache rosettes
(Individually $12)

Second Course
Pan Seared Rainbow Trout with keffir, kalamata olive, basil sauce, Peruvian potatoes and snap peas
(Individually $27)

Third Course
Belgian Dark Chocolate Cup with fresh berries and sour cherries in port
(Individually $8)

April 6 - 17, 2010

First Course
Greek Seafood Pizza with shrimp, scallops, mussels and white anchovies
(Individually $9)

Second Course
Colorado Lamb T-Bone with Elephant Garlic yogurt and fingerling potatoes
(Individually $28)

Third Course
Armenian Nazook Gata Pastry with kiwiberry, raspberries and clotted cream vanilla custard
(Individually $8)

March 23 - March 27, 2010

First Course
Artichoke Hearts Stuffed with Housemade Sausage in Valdeon creme sauce
(Individually $9)

Second Course
Pan Seared Halibut with white wine sour cherry sauce and vegetables
(Individually $29)

Third Course
Vanilla Ice Cream with pistachios & figs
(Individually $7)

March 16 - March 20, 2010

First Course
Grilled Sliced Prime Ribeye over Black Eyed Peas simmered in white wine
(Individually $15)

Second Course
Butter Seared Large Shrimp & Baby Scallops with Pappardelle pasta & Gorgonzola creme sauce with vegetables
(Individually $24)

Third Course
Chocolate Liqueur Cake with Raspberry puree
(Individually $7)

March 9 - March 13, 2010

First Course
Grilled Chilled Avocado & Poached Shrimp with slightly spicy pomodoro

Second Course
Veal Scaloppine & Artichoke Hearts with barberries, mushrooms and white wine sauce

Third Course
Cafe Glace shot of espresso, ice cream, whipped creme and dark chocolate

March 2 - March 6, 2010

First Course
Pan Seared Quail Legs with Pomegranate glaze & Mache Rosette

Second Course
Grilled Atlantic Salmon over grilled and poached vegetables in Valdeon creme and phyllo pastry

Third Course
Four Berry Sorbet & Champagne Float

February 23 - February 27, 2010

First Course
Pan Seared Portuguese Sardines with Tabouleh

Second Course
6 oz. Buffalo Tenderloin with Butternut Squash Ragu

Third Course
Vanilla Ice Cream & Fresh Pomegranate Puree with fresh pomegranate seeds and barazeh cookie

Third Course IIce Cream Topped with Pomegranate, white wine reduction

Third Course Dark Chocolate Teardrop with Vanilla custard & fresh berries

Third Course Cafe Glacewith espresso, ice cream & chocolate

Third Course Persimmon & Four Berry Sorbet

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

Third Course Four Berry Sorbet topped with fresh pears & raspberries

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

Third Course Tiramisu with seasonal berrie

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

Third Course Armenian Nazook Pastry with kiwi, seasonal berries & custard

20% benefits the fight against breast cancer by Laidley's Ladies & Gentlemen for Komen Race for the Cure

Third Course
IIce Cream Topped with Pomegranate, white wine reduction

Third Course
Dark Chocolate Teardrop
with Vanilla custard & fresh berries

Third Course
Cafe Glacewith
espresso, ice cream & chocolate

Third Course
Persimmon & Four Berry Sorbet

Third Course
Four Berry Sorbet
topped with fresh pears & raspberries

Third Course
Tiramisu
with seasonal berrie

Third Course
Armenian Nazook Pastry
with kiwi, seasonal berries & custard