Stephan Pyles Restaurant Announces Menu for Easter Brunch

Wednesday 16th, March 2016 / 14:12 Written by
Stephan Pyles Restaurant Announces Menu for Easter Brunch

Original Founding Father of Southwestern Cuisine, Stephan Pyles, Invites You to Easter Brunch


WHO: Legendary chef and an original founding father of Southwestern cuisine, Stephan Pyles invites you to last Easter Brunch that will be held at his iconic namesake restaurant.  The restaurant is closing at the end of April to prepare for their move into the new space.


The three course menu is sure to delight and gratify every appetite and palate. It starts off with a basket of fresh-baked breads and then moves into satisfying entrees’ before finished off with a sweet ending. The brunch is $60 per person and $25 for children under 12. The restaurant is now taking reservations for what will be an unforgettable meal.


WHAT: Easter Brunch at Stephan Pyles Restaurant


WHERE: Stephan Pyles Restaurant, 1807 Ross Avenue, Suite 200, Dallas, TX 75201


WHEN: Sunday, March 27, 2016, 11 AM -3 PM

RESERVATIONS: 214-580-7000, Email



Easter Brunch

 March 27th, 2016

3-Course Brunch

$60 per person, $25 (Children under 12yrs)

Basket Of Freshly Baked Breads:

Coconut Biscuits, Banana Bread, Blue Corn Muffins,

Cheddar-Jalapeño Scones & Black Pepper Scones

$10 Supplement

Apricot Raisin French Toast Bake, Candied Pecans, Bourbon Anglaise

Charred Calamari, Humita Tamal, Mole Rojo, Kalamata Olive, Pepita

Poblano Apple Velouté, Duck Confit Empanada, Horseradish Crema

Rock Shrimp Ceviche, Bloody Mary, Celery Curls, Green Olive Foam

Shiner Braised Leg of Bunny, Agave Mustard Glaze, Corn Pudding, Pickled Okra

Short Rib Benedict, House-Made Chalupas, Caramelized Onion Llapingacho, Smoked Tomato Hollandaise

Steelhead Salmon, Hoja Santa Espuma, Asparagus, Black Garlic, Meyer Lemon Compote

Chicken & Funnel Cake, Chorizo Gravy, Pickled Green Bean Salad, Piquillo Fluid Gel

Shrimp & Crispy Grits, Tasso Ham Cream, Poblano Chiles, 63 Degree Egg, Avocado

Pork Belly & Sweet Potato Chilaquiles, Salsa Verde, Over-Easy Vital Farms Eggs, Lime Crema

Hazelnut-Chocolate Tart, Passion Fruit Sorbet

Deconstructed Carrot Cake

Carrot-Parsnip Cake, Golden Raisin Coulis, Cream Cheese Mousse, Walnut Ice Cream

Olive Oil Cake, Citrus Ganache, Honey Ice Cream

Strawberries & Cream

Vanilla Custard, Angel Food Cake, Strawberry Sorbet


Executive Chef, J Chastain

General Manager, Victor Enrique Rojas



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