3 Course LUNCH ~ $18.95
"BEST DEAL IN TOWN"
Contact us at: 214.528.9400 or auroradallas@sbcglobal.net
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AURORA DINNER MENU
Chef Avner Samuel’s menu changes weekly but expect treats such as a lush foie gras in Banyuls jus, a deceptively simple chilled cucumber and avocado soup, and a rack of lamb with mini chops. During fresh truffle season one may find the delicacy utilized in everything from whipped egg served in the shell to a topnotch risotto. - Gayot.com
STARTER
Osetra Caviar on Chibouste of Yukon Gold Potato
green apple sorbet 26
Braised Rabbit Confit with Potato Gnocchi
roasted wild mushrooms and flat leaf parsley 18
Butter Poached King Crab on Green Garlic Leek Puree
langoustine sauce 21
Veloute of Parsnip with White Truffle Cappuccino 14
Maine Lobster and Foie Gras Cappuccino
wild mushrooms 19
Pave of Foie Gras, White Chocolate Corn Sauce, Candied Butter Nut Squash
hibiscus flour de sel 19
Bouquet of Greens with Roasted Heirloom Beets
black truffle goat cheese in phyllo 14
MAIN
Viennoise of Dover Sole with Diver Scallop on Truffle Pomme Puree
champignons de paris sauce 48
Grass Fed Beef Tenderloin with Black Truffle Pomme Pave
veal jus 46
rossini style with foie gras and black truffles 56
Pan Seared Wild Turbot on Roasted Hearts of Palm and Green Asparagus
purple potatoes 46
Piment D’ Espelete Lamb Ribs with Local Vegetables
lamb jus and basil olive oil 48
Chateaubriand for Two Carved Tableside with Truffle Potato and Vegetables
sauce béarnaise 125 for two
Pan Seared Duck Brest and Leg Confit
caramelized salsify and baby candied beets 35
CHEF AVNER TASTING MENU
Petit 6 Course Tasting 125 per guest
Grand 10 Course Tasting 175 per guest
*(prices subject to change)