Café Pacific

Name: Café Pacific
Address: 24 Highland Park Vill., 75205, TX, 75205
Telephone: 214-526-1170

24 Highland Park Vill., Dallas, TX 75205, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 11:00AM-2:00PM •

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Details

Cuisine: Seafood
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SUNDAY BRUNCH

BAR SPECIALS

CAFÉ PACIFIC BLOODY MARY

Finished with A Jumbo Shrimp

SUNDAY MIMOSA

with Fresh Litchi Sorbet

ENTREES

EGGS BENEDICT

OMELETTE

HUEVOS RANCHEROS

LUNCH

STARTERS

CALAMARI

Crispy fried in Cajun flour and served with zesty cocktail or tartar sauce

CEVICHE

Shrimp, lobster and scallops marinated in fresh lime tomatoes and cilantro

CAFÉ PACIFICO® STYLE CRAB CAKES

On Fresh Greens with Remolaude or Cocktail Sauce

WEDGE SALAD

Iceburg lettuce, tomatoes, and tossed with smoked applewood bacon and blue cheese dressing

MIXED GREEN SALAD

With feta cheese, calamata olives, toasted pecans and sherry vinaigrette

NEW ENGLAND CLAM CHOWDER

A house specialty

CAESAR SALAD

Crisp romaine lettuce, garlic crostini and our caesar dressing

SOUP DU JOUR

Our chef's daily creation

ENTREES

PECAN CRUSTED SALMON

Served with buttermilk whipped potatoes, fresh asparagus and tarragon butter sauce

SOLE ALMONDINE

Almond Crusted Atlantic Sole served with red bliss potatoes, seasonal vegetables & lemon butter

ROASTED CORN SNAPPER

On Jasmine rice with diced avocado, cherry tomatoes and a light corn sauce

CRISPY BAY SHRIMP AND SCALLOPS

over steamed jasmine rice, asparagus and a spicy citrus sauce

CAFÉ PACIFICO® STYLE CRAB CAKES

San Francisco style crab cakes with fresh Blue crab and fresh herbs served on jasmine rice with seasonal vegetables and zesty cocktail or tartar sauces

SHORT SMOKED SALMON

With shoestring potatoes, sesame seared spinach and Pommery aioli

8 OZ. BEEF TENDERLOIN FILET

Served with French green beans, steak fries and an Ancho BBQ sauce

GRILLED VEGETABLE PLATE

A selection of marinated, grilled and roasted vegetables. Served with a spicy tomato basil sauce

SEAFOOD CREPES

With lobster sauce and asparagus tips

TOMATO SAFFRON BUCCATINI

with caramelized onions, asparagus, clams, shrimp, scallops and sea bass

THREE ONION CRUSTED SEA BASS

With sweet corn risotto and ancho cream sauce

FRUITS DE MER PLATTER

Served on ice with cocktail, mignonette, and soy dipping sauces | RAW OYSTERS

SALADS AND SANDWICHES

ORIENTAL CHICKEN SALAD

Soy and sake marinated chicken breast tossed with crisp rice noodles, iceberg lettuce, toasted almonds, fresh cilantro and creamy ginger dressing

CAFÉ PACIFIC CHOPPED SALAD

Fresh chopped romaine lettuce tossed with crisp bacon, smoked turkey, avocado, celery, blue cheese, and an apple cider vinaigrette

CHEF’S CHOPPED SALAD

Choice of Smoked Turkey or Bay Shrimp Tossed with tomato, egg, red bell pepper, kalamata olives, crisp bacon, avocado and romaine and iceberg lettuce tossed in a red wine & black pepper vinaigrette

SOUTHWESTERN SHRIMP SALAD

Chilled shrimp tossed with spicy Sonoma Jack cheese, crispy tortilla strips, avocado, tomatoes and Ranch dressing

WILTED SPINACH SALAD

Topped with chilled teriyaki glazed chicken, cashews and sesame vinaigrette, served with spicy mango salsa on the side

GRILLED HAMBURGER

One half pound of freshly ground beef served on a sesame seed bun with French fries

SIMPLE GRILLS

SALMON

JUMBO SHRIMP

RED SNAPPER

CHICKEN BREAST

DINNER MENU

APPETIZERS

FRUITS DE MER PLATTER

Served on Ice With Cocktail, Mignonette, and Soy Dipping Sauce | Raw Oysters

CEVICHE

Shrimp, Lobster and Scallops Marinated in Fresh Lime Juice and Tossed with Tomatoes and Cilantro

CALAMARI

Crispy Fried with Cocktail or Tartar Sauce

CAFÉ PACIFICO® STYLE CRAB CAKES

On Fresh Greens with Remolaude or Cocktail Sauce

PRINCE EDWARD ISLAND MUSSELS

In a Hot and Sour Tomato Broth with Jasmine Rice and Wonton Strips

BBQ SPICE ATLANTIC SEA SCALLOPS

With Warm Spinach-Blue Cheese Salad and Lemon Butter Sauce

SMOKED SALMON

Thinly Sliced and Garnished with Capers, Red Onions and Dill

STARTERS AND SALADS

SOUP DU JOUR

CLAM CHOWDER NEW ENGLAND STYLE

CAESAR SALAD

Crisp Romaine Lettuce, Garlic Crostini and Our Caesar Dressing

WEDGE SALAD

Iceberg Lettuce, Tomatoes, Smoked Applewood Bacon and Blue Cheese Dressing

MIXED GREEN SALAD

Topped with Pecans, Feta Cheese, Cherry Tomatoes, Carrots and Olives Served with Your Choice of Sherry Vinaigrette or Pommery Mustard Vinaigrette

SPECIALTIES

SEARED ATLANTIC SCALLOPS

With Citrus-Sweet Chile Glaze, Shiitake Mushrooms, Spinach and Jasmine Rice

LOBSTER TAIL TRIO

With White Truffle Risotto, Fresh Asparagus and Drawn Butter

PECAN TEMPURA JUMBO SHRIMP

With Vegetable Lo Mein Noodles, and a Mandarin Orange Sweet & Sour

THREE ONION CRUSTED SEA BASS

With Sweet Corn Risotto and Ancho Cream Sauce

ROASTED CORN SNAPPER

On Jasmine Rice with Avocado, Cherry Tomatoes and a Light Corn Sauce

SHORT SMOKED SALMON

With Shoestring Potatoes, Sesame Scented Spinach and Pommery Aioli

SOLE ALMONDINE

Almond Crusted Atlantic Sole served with Red Bliss Potatoes, Seasonal Vegetables & Lemon Butter Sauce

RACK OF LAMB

Oven Roasted Colorado Lamb with Caramelized Onion Whipped Potatoes and a Cabernet Demi Glace

PRIME NEW YORK STRIP

Prime Beef with French Fries and French Green Beans. Choice of Cognac Sauce or Béarnaise Sauce

PEPPER STEAK

Cracked Black Pepper Crusted Filet Mignon with Match Stick Potatoes, Turned Vegetables and Cognac Sauce

VEAL OSCAR

With Fresh Asparagus, Crab Meat and Béarnaise Sauce

HERB GRILLED PORK TENDERLOIN MEDALLIONS

Served with a Savory Seven Grain Bread Pudding and a Granny Smith Apple Cider Reduction

GARLIC AND ROSEMARY PAN ROASTED CHICKEN

With Red Bliss Potatoes, Seasonal Baby Vegetables and Morel Mushroom Port Wine Jus

GRILLED VEGETABLE PLATE

A Selection of Marinated, Grilled and Roasted Vegetables. Served with a Spicy Tomato Basil Sauce

SIMPLE GRILLS

SALMON

JUMBO SHRIMP

RED SNAPPER

LAMB CHOPS

FILET MIGNON

MID DAY BAR MENU

APPETIZERS

FRUITS DE MER PLATTER

Served on Ice With Cocktail, Mignonette, and Soy Dipping Sauce | Raw Oysters

CEVICHE

Shrimp, Lobster and Scallops Marinated in Fresh Lime Juice and Tossed with Tomatoes and Cilantro

CALAMARI

Crispy Fried with Cocktail or Tartar Sauce

CAFÉ PACIFICO® STYLE CRAB CAKES

On Fresh Greens with Remolaude or Cocktail Sauce

PRINCE EDWARD ISLAND MUSSELS

In a Hot and Sour Tomato Broth with Jasmine Rice and Wonton Strips

BBQ SPICE ATLANTIC SEA SCALLOPS

With Warm Spinach-Blue Cheese Salad and Lemon Butter Sauce

SMOKED SALMON

Thinly Sliced and Garnished with Capers, Red Onions and Dill

STARTERS AND SALADS

SOUP DU JOUR

CLAM CHOWDER NEW ENGLAND STYLE

CAESAR SALAD

Crisp Romaine Lettuce, Garlic Crostini and Our Caesar Dressing

WEDGE SALAD

Iceberg Lettuce, Tomatoes, Smoked Applewood Bacon and Blue Cheese Dressing

MIXED GREEN SALAD

Topped with Pecans, Feta Cheese, Cherry Tomatoes, Carrots and Olives Served with Your Choice of Sherry Vinaigrette or Pommery Mustard Vinaigrette

SPECIALTIES

SEARED ATLANTIC SCALLOPS

With Citrus-Sweet Chile Glaze, Shiitake Mushrooms, Spinach and Jasmine Rice

LOBSTER TAIL TRIO

With White Truffle Risotto, Fresh Asparagus and Drawn Butter

PECAN TEMPURA JUMBO SHRIMP

With Vegetable Lo Mein Noodles, and a Mandarin Orange Sweet & Sour

THREE ONION CRUSTED SEA BASS

With Sweet Corn Risotto and Ancho Cream Sauce

ROASTED CORN SNAPPER

On Jasmine Rice with Avocado, Cherry Tomatoes and a Light Corn Sauce

SHORT SMOKED SALMON

With Shoestring Potatoes, Sesame Scented Spinach and Pommery Aioli

SOLE ALMONDINE

Almond Crusted Atlantic Sole served with Red Bliss Potatoes, Seasonal Vegetables & Lemon Butter Sauce

RACK OF LAMB

Oven Roasted Colorado Lamb with Caramelized Onion Whipped Potatoes and a Cabernet Demi Glace

PRIME NEW YORK STRIP

Prime Beef with French Fries and French Green Beans. Choice of Cognac Sauce or Béarnaise Sauce

PEPPER STEAK

Cracked Black Pepper Crusted Filet Mignon with Match Stick Potatoes, Turned Vegetables and Cognac Sauce

VEAL OSCAR

With Fresh Asparagus, Crab Meat and Béarnaise Sauce

HERB GRILLED PORK TENDERLOIN MEDALLIONS

Served with a Savory Seven Grain Bread Pudding and a Granny Smith Apple Cider Reduction

GARLIC AND ROSEMARY PAN ROASTED CHICKEN

With Red Bliss Potatoes, Seasonal Baby Vegetables and Morel Mushroom Port Wine Jus

GRILLED VEGETABLE PLATE

A Selection of Marinated, Grilled and Roasted Vegetables. Served with a Spicy Tomato Basil Sauce

SIMPLE GRILLS

SALMON

JUMBO SHRIMP

RED SNAPPER

LAMB CHOPS

FILET MIGNON

DESSERT MENU

DESSERTS

CRÈME BRULEE

A Rich Custard with a Crisp Sugar Glaze and Cookies

KEY LIME TART

Served with Raspberry Sauce

BANANAS FOSTER BREAD PUDDING

Served Warm in a Spiced Rum Sauce

SORBET

The Chef’s Seasonal Choice with Coconut Shortbread Cookies

FRESH SEASONAL FRUIT

Served In a Crisp Almond Cookie Cup with Raspberry and Caramel

WARM APPLE CRISP

Topped with Caramel and Vanilla Bean Ice Cream

PECAN BALL

Vanilla Ice Cream, Rolled in Toasted Pecans, with Fudge Sauce