Carte Blanche
Sparkling Jasmine Silver Tip Tea
Apple Coconut Soup / Tempura Cardoon, Goat Cheese, Lemon Gel / Elk Tartare, Smoked Oyster Puree
Toro Tartare, Caviar, Chives
Longjing Green Tea
Kristal Caviar, Scallop, Seaweed Broth
Second Flush Sikkim
Foie Gras Mousse, Kumquat Jam, Pineapple, Cultured Butter Croissant
Ethiopian Koserret
Grilled Eel, Lemongrass Poppyseed Gastrique, Sweet Potato Puree
Swordfish, Crispy Shrimp Mousseline, Salsify, Trout Roe, Citrus Beurre Blanc, Wasabi Oil
Taiwanese Sunset Oolong
Wild Boar Belly, Venison Sausage, Collard Greens, Barton Mills Oaxacan Grits, Cornbread Crumble
Clothbound Cheddar Fondue, Comeback Creek Squash, Pretzel Croutons, Truffle
Yogurt Granita, Compressed Cucumber, Herbs
Wild Rooibos
Roasted Quail, Quail Jus, Duck Farce, Beets, Dukkah Spice
Texas Elk, Onion Puree, Trumpet Mushrooms, Black Truffle Bordelaise, Foie Gras
Cherry Sorbet, Sake Sabayon
Litchi Noir
Chocolate Cremeux, Hazelnuts, Orange, Carmelia Mousse
Ricotta Donuts, Rooibos Honey, Candied Pecans
Macadamia Nut Cookie, Passionfruit Chocolate, Caramel
To suggest it is difficult opening a Tasting Menu Restaurant will not surprise anyone but doing so during a pandemic takes confidence possessed by few, and with this in mind it is hard to overstate exactly how important Dallas’ Carte Blanche is both locally and as relates to “Fine Dining” as a whole.
Begun as a series of pop-up Dinners before debuting the brick-and-mortar space in June 2021, high ceilings and exposed beams reminiscent of the spaces in New England where Amy and Casey La Rue cooked prior to settling in the Lone Star State, it was 6:00pm that two diners were seated on the verge of a kitchen gleaming with steel and white.
Already visited at Breakfast, Amy’s Pastries setting the bar high for Casey’s $175 12-course menu pre-purchased via Tock, it is with lights focused on custom-made tables that the Lower Greenville space becomes more intimate with service to match.
Refined but far from stuffy, the sort of place where either jacket and tie or jeans with a sweater are equally acceptable, it was after selecting Beverages that dinner began promptly, Canapes touching each part of the palate followed by a proper Amuse of Tuna and Caviar that pairs well to Sparkling Wine or carbonated Silver Tip Tea.
Indeed offering “Tea Pairings” with each course, a bargain for exclusive varieties that match courses equally well as a duo of Wine Pairings, those willing to pay an $85 supplement continue their experience by way of a whole ounce of Sturgeon Caviar atop gently heated Scallops swimming in Butter and Seaweed.
Never meant to be taken lightly, seasonality the focus and many Ingredients locally sourced, chilled Sikkim proves a brilliant match to creamy Liver intended to be slathered on faultless Viennoiserie while bold Ethiopian Koserret stands up well to carefully Grilled Eel with crisp Skin painted in Lemongrass Gastrique.
Moving next to Swordfish, firm flesh accompanied by acid, salt and earth, Taiwanese Oolong signals the arrival of Collard Greens and Grits served in rarefied air alongside Wild Boar Belly and Venison Sausage with smoldering wood beneath.
Still stunned by the “Texas BBQ,” as Chef La Rue called it, winter at Carte Blanche continued by way of velvet Cheddar Fondue perfumed by Truffles before throttling back a bit, tangy Ice and Cucumbers carefully cleansing the palate in preparation for “Entrees” – with as s.
“Everything is Bigger in Texas” indeed, half a Quail stuffed with Duck Sausage reminiscing of Casey’s time at Joel Robuchon in an appropriately rustic way, the night’s final savory eschews Wagyu in favor of locally-raised Elk served rare and lean with a slice of Foie and faultless Bordelaise.
Skipping Carte Blanche’s Cheese Plate, a supplement in addition to portion-sizes that won’t leave anyone hungry, elegant Sake Sabayon atop housemade Sorbet offers easy transition to dueling Desserts, a quenelle of Carmelia Mousse nesting on thick Chocolate and delicate Ricotta Donuts each delicious to the final bite and complimented well by warm Chinese Tea infused with Litchi.
Nothing short of a “destination” Restaurant, and the only one that also houses a world-class Bakery by day, Amy and Casey La Rue have created something opinionated, smart, precise and delicious at Carte Blanche – the sort of Restaurant whose success thus far speaks volumes about the passion of those involved and the sort of diners who travel for experiences like these.
www.carteblanchedallas.com

