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Confrérie de la Chaîne des Rôtisseurs Bailliage de Dallas

Requests the pleasure of your company at

Shinsei

Sunday, February 20th 

Two thousand-eleven

Six thirty o’clock in the evening

Dressy Casual Attire with Ribbons

$145.00 per person 

Guests encouraged!

Shinsei (pronounced shin-say) means “rebirth” or “new beginning” which is actually what owners Tracy Rathbun and Lynae Fearing had in mind when they joined their families together to become the most dynamic Culinary Duo in Dallas.  Husbands Dean Fearing, owner of Fearing’s Restaurant and Kent Rathbun, owner of Abacus, Jasper’s, Rathbun’s Blue Plate Kitchen, and Zea Woodfire Grill, were not surprised when the “girls” Tracy (Kent’s wife) and Lynae (Dean’s wife) decided to form a partnership with the families to open a hip Pan Asian Restaurant complete with a meditative Sushi Bar.  Both had a vision of opening a restaurant that was completely different from any other concept in Dallas. Catering to their local neighborhood was just as important and they wanted their restaurant to be a place where people could relax and enjoy Asian cuisine with a Texas flair.

Chef Jason Czaja is Shinsei’s rising star chef who began his career in New York at such places as Aquavit.  He was most recently with the PB&J restaurant group in Kansas 
City.  He is talented at cooking many different cuisines but is especially suited to that at Shinsei.  Since his arrival, he has been making his mark on the Dallas culinary scene and has created a number of creative menus for wine dinners and special events such as ours.  We are looking forward to an excellent evening of superb food and wine.

 

7713 Inwood Road   Dallas, Texas  75209

 

Chaine Dinner
at

Shinsei

February 20, 2011

 Reception 

Fresh Hamachi

Radish, cucumber, harissa

Scottish Salmon

Jalapeno, granny smith apple, micro cress

Kusshi Oyster

Cucmber melon mignonette, wasabi tobiko

Kiralyudvar Tokaji Furmint 2007

 

Dinner

Sweet Potato Ravioli Duck confit, wilted chard, soubis

Alvaros Palacico Les Terrasses 08 VV, Priorat

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Grilled Radicchio Salad

Frisee, orange, pine nuts, ricotta salata

Patz & Hall Chardonnay 09 Dutton

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Seared Scallop

Savoy cabbage, pancetta, buerre rouge

Le Petit Coquerel Sauvignon Blanc 09

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Roasted Lamb Loin

Cipollini onions, roasted tomatoes, oyster mushrooms, rosemary jus

Robert Craig Cabernet Sauvignon 07 Mt. Veeder

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Artisanal Cheeses

Château Clos Fourtet 00  

 

 
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