Dallas Restaurant Week Menu at YO Steakhouse

Dallas Restaurant Week Menu at YO Steakhouse

Celebrate DFW Restaurant Week At Y.O. Ranch Steakhouse


First Course


Georges Bank Scallops –wrapped in prosciutto, grilled with Texas hill country peach salsa

Mcpherson ‘Les Copain’s’, Rose, Texas, 2015


Blue Point Oysters – Prickly pear, agave nectar mignonette

Lagar de Cervera, Albarino, Rias Biaxas, Spain, 2013


Louie’s Venison Roll Ups – Bacon wrapped venison, jalapeno, and smoked mozzarella- grilled and brushed with molasses Dijon

Location’s E, Red Blend, Spain, NV


Antelope Carpaccio – Nilgai South Texas antelope loin sliced thin and served raw- Baby arugula with smoked maple Dijon Vinaigrette, parmesan and focaccia toast points.

Llano, ‘Mont Sec’, Sauvignon Blanc, Texas, 2014


Y.O. House Salad – Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Kung Fu Girl Riesling, Washington, 2014



Main Course

Smoked Prime Rib

Garlic and fresh herb rubbed 44 Farms Black Angus prime rib with natural jus and horseradish

Consentino, ‘The Zin”, Red Zinfindel, Lodi, CA, 2014


Hawaiian Walu

Shrimp and Bacon Hash with lemon caper butter

Mer soliel ‘Reserve’, Chardonnay, Santa Lucia highlands, CA 2013


Roasted Duck

Half roasted duck Gran Marnier molasses ginger demi-glace with bourbon spiked sweet potatoes

Colome Estate, Malbec, Argentina, 2013



Fresh fig port reduction, Wild mushroom bread pudding

Canoe Ridge ‘The Expedition’, Merlot, Walla Walla, WA, 2013



 Filet 6oz

Served with mashed potatoes

Charles Krug, Cabernet sauvignon, Napa Valley, CA 2013



Pineapple Carpaccio

Vanilla basil syrup, prickly pear celery root sorbet

Gruet Brut, New Mexico, NV


Chocolate Torte

Flourless Chocolate Cake spike with Chambord and with Raspberry Coulis

Dow’s “10 Year”, Tawny, Port, Portugal, NV



$35 Special Restaurant Week Menu

$15 upgrade for the wine pairing program