Q de Cheval Restaurant is located in the Intercontinental Dallas Hotel and offers a modern Texas inspired menu focusing on fresh local favorites from the region with subtle influences from France...think Texas chic! Viola!
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Guava BBQ Duck Quesadillas Crispy Bandera Quail Southwestern Tuna Tartar Gulf Crab Cake Texas Shrimp Cocktail Braised Short Rib Flautas
Duck Confit with Guava BBQ Sauce, Sour Cream and Fire Roasted Salsa
Crispy fried Calamari, Served with Cilantro Lime Dipping Sauce and Spicy Marinara
Tomato Basil Aioli
Poblano Buerre Blanc, Sweet Corn and Cider Relish
Spicy Tomato Tequila Gazpacho, Mango Habanero and Cajun Remoulade with Jumbo Shrimp
Slow Braised Beef Short Ribs Wrapped in Crispy Corn Tortillas, Creamy BBQ Sauce
Roasted Chicken, Avocado, Pico de Gallo, Fried Tortilla Strips
Hearts of Romaine, Red Chili Dressing, Organic Polenta Croutons
Baby Spinach tossed with Pomegranate Vinaigrette, Toasted Almonds, Tomatoes and Goat Cheese
Iceberg Lettuce topped with Jack Cheese, Avocado, Tomatoes, Red Onions, Smoked Bacon, Crisp Tortilla Chips, Cilantro, and BBQ Chipotle Dressing
Red Onions, Avocado, Tomatoes, Fresh Herbs tossed in a Lime Vinaigrette and topped with a Queso Fresco
Baby Greens, Blueberries, Dried Cranberries, Raisin Walnut Croutons, Feta Cheese and White Balsamic Dressing
Gristmill Farms Bacon and Smoked Gouda Grits and Green Beans
Black Bean and Corn Salsa and Cilantro Rice
With Lime Cream Sauce and Crab and Avocado Relish, Cilantro Rice
Crispy Polenta Cake, Baby Spinach, Roasted Red Pepper Coulis with Balsamic Vinegar Reduction
Jalapeno Gravy, loaded Yukon Gold Mash
Balsamic Cippollini Onions, Gristmill Farms Bleu Cheese Grits
Saffron Tomato Broth, Sea Bass, Scallops, Clams, Calamari, Mussels and Roulle Sauce, Israeli Cous-Cous
Served with Yukon Mashed Potatoes and Ancho Chili Gravy and Seasonal Vegetables
Red Wine Butter Sauce, Yukon Mash, Seasonal Vegetables
On Chipotle Mashed Sweet Potatoes, Baby Spinach
Simply grilled served with Yukon Mash and Seasonal Vegetables
Tossed with Plum Tomatoes, Fresh Basil, Garlic and Virgin Olive Oil, Fresh Mozzarella, Topped with Herb Crusted Chicken
On creamy Poblano Polenta, Green Chili’s, Dates and Orange Marmalade with a Port Wine Reduction
Raspberry, Chocolate and Passion Fruit Flavors, Dipped in Chocolate
Layers of Chocolate Cake and Almond Buttercream flavored with Almonds and Cinnamon then covered in Ganache
Moist Bundt Cake topped with Cooper Farm Peaches
Tart Shell filled with Cajeta Custard and topped with Whipped Cream and Pecan Praline
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