chef-gorji-fine-dining-dallas

Canary By Gorji Fine Dining Menu

Enjoy Prime Steaks & Creative Seafood. Great For Small Groups and Business Dinners in Dallas.

• The table is yours—no rush—no double seating
• Fine Dining without distracting televisions
• Small, with only 7-tables—they can’t accommodate young children
• Dallas’ first and only tip-free restaurant

Great For Small Groups and Business Meetings

“For over a decade, Canary By Gorji has been Addison’s best restaurant…”
Eater—13 Essential Addison Restaurants

Dinner Menu

Tue-Thur  5 – 9:30 pm  |  Fri-Sat 5 – 10:30 pm

:: :: APPETIZERS

Butter Fried Fresh Anchovies  I  with tabbouleh & spicy remoulade 18

Roasted Garlic & Bulgarian Feta  I  served with grilled pita 11

Braised Escargot in Pomodoro  I  with mushrooms, fresh basil & gorgonzola dolce and touch of cayenne 15

Sauteed Duck Breast & Red Plums   I  with honey & white wine sauce on a bed of cauliflower puree 20

Lamb Tongue Crostini  |  with diced tomatoes, Israeli pickles, anchovies, green onions & sumac 15

Warm Dolmas I  in pomodoro with hummus, tzatziki, tabbouleh & grilled pita 23

Baby Eggplant Stuffed with Gorgonzola Dolce  |  served withmild or spicy tomato sauce  14


:: :: SALADS

Smoked Wild Caught Salmon  I  with arugula, diced egg, red onions, tomatoes, parmesan & lime vinaigrette 18

Campari Tomato, Persian Cucumber & Goat Cheese  I  with red onion and balsamic vinaigrette 16

San Danielle Proscuitto  I  yogurt & gorgonzola dressing with grilled jalapeno over iceberg lettuce 14

Traditionally Prepared Caesar Dressing & Kale  I  with fresh egg yolk, Spanish white marinated anchovies 13


:: :: ENTREES

All entrees include Chef Gorji’s signature grilled vegetables.

Prime Beef Tenderloin  8 oz  Or   Prime Beef Ribeye  14 oz         
all natural with no hormones or antibiotics  |  served with gorgonzola garlic mashed potatoes 59  

Gnocchi with gorgonzola creme OR pomegranate creme instead of mashed potatoes 12

Add butter seared Shrimp to any steak  14

Colorado Lamb T-Bone & Texas Quail   |  grilled and served with tabbouleh and tzatziki 53

New Zealand Venison Tenderloin I   gnocchi gorgonzola  53

Sauteéd Diced Prime Beef  & Pomegranate Creme  |  over basmati rice  39

Pulled Rabbit Paella  I  spanish chorizo, mussels & shrimp, mushrooms & red onion  with saffron white wine rice 46

Poached Rainbow Trout In Yogurt Sauce  |  with kalamata olives, basil, sumac & crispy elephant garlic  44

Butter Seared Texas Shrimp  |  gnocchi, butter & sage  39

Farm Raised Breadcrumbed Catfish Pan-Seared in Olive Oil I  artichoke salad & grilled chilled avocado  39

 


Wine List

RED

Indaba Mossaic 2016 (Cape Floral Kingdom, South Africa) sustainably grown, subtle spice notes, soft, gentle tannins bordeaux blend : 74% Cabernet Sauvignon, 7% Merlot, 7% Malbec, 12% Petit Verdot.

Allegrini Valpolicella Classico 2015 (Veneto, Italy)
made primarily from Corvina and Rondinella, aroma of black cherries & low tannins

Quinta Do Crasto 2014 (Douro, Portugal) indigenous grapes: tinta roriz, tinta barroca, touriga naçional and touriga franca great balance of voluptuous berries with medium body and soft finish

Ouled Thaleb, Syrah 2012 (Near Casa Blanca, Morrocco) spicy black fruit balanced by moderate acidity and supple tannins

Altitudes IXSIR 2011 – (Batroun District, Lebanon) 35% Cabernet Sauvignon, 26% Caladoc, 22% Syrah, 17% Tempranillo
Delicate and complex bouquet with soft and silky after taste.

Garbo Red, 2014 (Catalonia, Spain) 70% Merlot, 30% Tempranillo, fruit forward, morello cherries, great intensity

Peju, Merlot 2013 (Napa Valley, California) 84% Merlot, 13% Petit Verdot, 3% Cabernet Sauvignon, layers of cocoa, blackberry & cranberry, wonderful tannin structure, long & smooth finish

Quinta de Malho 2011 (Douro, Portugal) 45% Touriga Nacional, 40% Touriga Franca, 10% Sousao, 5% Rufete, rich, dense, ripe fruits

Kavaklidere, Bogazkere Prestige 2010 (Diyarbakir, Turkey) 100% Bogaskere, dry with figs and earthy notes

Psagot Cabernet Franc 2014 ( Israel)  deep dark hue, full bodied

Penfolds Bin 389 Cabernet & Shiraz 2014 (South Australia) great structure & body from cabernet, shiraz gives suppleness and intensity

Poggiotondo Brunello di Montalcino 2011  (Tuscany, Italy) 100% Sangiovese cherry, leather, tobacco, medium acidity and medium body

Merriman, Estate Pinot Noir 2012 (Yamhill-Carlton, Oregon) palette pleasing, dark fruit and spices, only 300 cases produced

Saltari Amarone 2013 (Veneto, Italy)  50% Corvina, 30% Corvinone, 15% Rondinella, 5% Cab Sauvignon
shimmering ruby red, spicy aroma with hint of raisins and cherries, well balanced, elegant and supple tannins

WHITE

Ouled Thaleb 2014 (Near Casa Blanca, Morrocco) 60% Faranah, 40% Clairette – floral, aromatic, fresh and grassy

Chateau Bonnet 2015 (Bordeaux, France) 50% Sauvignon Blanc, 40% Semillon, 10% Muscadelle – crisp, clean. citrus, ripe grape

Angora, Sultana de Denizli 2014 (Turkey) 100% Sultana, body structure between a Chardonnay & Pinot Grigio, champagne nose

Albariño Abadia de San Campio 2013 (Rías Baixas, Spain) unoaked with floral and peach characters, long finish

Brushy Creek Trebbiano 2015 (Texas High Plains) well balanced acidity, hints of minerality, orange & melon with clean finish

Sauvion Sancerre 2014 (Loire, France) 100% Sauvignon Blanc, aromas of citrus and tropical fruit. On the palate, it is medium bodied with excellent acidity and a long finish.

Bouchard Aîné & Fils Pouilly-Fuissé 2013 (Beaune, France) elegant, rich & luscious with hint of hazlenuts and grilled almond

Tulip White Franc 2014 (Golan Heights, Israel) 65% Cabernet Franc, 35% Sauvignon Blanc
straw color, semi dry, aromas of guava & grapefruitpleasant acidity

Hervé Azo Chablis 2014 (Burgundy, France) 100% Charnnonay,  dry, light and crisp

Jean-Marc Morey, Chassagne-Montrachet 1er Cru “Les Caillerets” 2009 (Burgundy, France)   5

Ferrari Brut, Sparkling (Italy) crisp and refreshing

 

Call For Reservations – 972-503-7080