The Mansion Restaurant at Rosewood Mansion on Turtle Creek
Rosewood Mansion on Turtle Creek
2821 Turtle Creek Blvd.
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Dallas, TX 75219
214-559-2100 | Make Restaurant Reservations
Cuisine
Open
Breakfast & Lunch Mon.-Sat., Dinner nightly, Brunch Sun.Features
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Entertainment
- Outdoor dining
- Valet parking
- Dressy
Wine
Great Wine List* Click here for rating key
After a multi-million-dollar face lift and a reincarnated carte du jour, silver forks in the main dining room lift in high anticipation of the contemporary dishes on the ever-changing menu, now overseen by executive chef Bruno Davaillon. Starters may include Maine lobster salad, avocado, tomato confit and caviar cream and chilled East Coast oysters with diced cucumber and Tabasco gelée. A fish (pan-seared wild king salmon, horseradish apples, celery root and parsley) or meat dish (Prime filet mignon, roasted veal tournedos) may follow. For dessert, the PBJ is far from what you’d find in your third grade lunch box: Concord grape tapioca, peanut chantilly and dacquoise, and grape snow are served in a slender glass atop a chilled plate with peanut ice cream. Baskets of breads and trays of motley cheeses balance the range of flavors throughout. Many of those flavors are pulled and culled from the custom designed garden, a collaboration with local produce guru, Tom Spicer. Wine director Michael Flynn plays just as strong of a role, his selections coherently and beautifully expressed in a well of introspectively-chosen wines. Cocktails should not be overlooked; the menu minds its ps and qs with well composed drinks. The rules may have loosened (coats and ties are now excused, rather than inexcusable), but The Mansion Restaurant gracefully preserves its historic roots while embracing the future.
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After a multi-million-dollar face lift and a reincarnated carte du jour, silver forks in the main dining room lift in high anticipation of the contemporary dishes on the ever-changing menu, now overseen by executive chef Bruno Davaillon. Starters may include Maine lobster salad, avocado, tomato confit and caviar cream and chilled East Coast oysters with diced cucumber and Tabasco gelée. A fish (pan-seared wild king salmon, horseradish apples, celery root and parsley) or meat dish (Prime filet mignon, roasted veal tournedos) may follow. For dessert, the PBJ is far from what you’d find in your third grade lunch box: Concord grape tapioca, peanut chantilly and dacquoise, and grape snow are served in a slender glass atop a chilled plate with peanut ice cream. Baskets of breads and trays of motley cheeses balance the range of flavors throughout. Many of those flavors are pulled and culled from the custom designed garden, a collaboration with local produce guru, Tom Spicer. Wine director Michael Flynn plays just as strong of a role, his selections coherently and beautifully expressed in a well of introspectively-chosen wines. Cocktails should not be overlooked; the menu minds its ps and qs with well composed drinks. The rules may have loosened (coats and ties are now excused, rather than inexcusable), but The Mansion Restaurant gracefully preserves its historic roots while embracing the future.


