• Thu
    29
    Jan
    2015

    Barbour Vineyards Wine Dinner

    5:30 pm
    Bonnell's Restaurant

    Join us for an incredible evening with legendary vineyard owner and manager Jim Barbour! Experience four vintages of acclaimed Barbour wines along with a delectable four-course menu by Chef Jon Bonnell. 

    Date: Thursday, January 29th, 2015
    Location: Bonnell's Restaurant, 4259 Bryant Irvin Rd., Fort Worth, TX 76109
    Price: $150 per person; price does not include gratuity or tax

    Reservations required. Please call 817.738.5489 to reserve your table today!


    MENU OF THE EVENING

    First Course
    Pecan-Smoked Shrimp Bisque
    Paired with Aubert 2011 Sonoma Coast Chardonnay

    Second Course
    Duck and Foie Gras Ravioli with Rustic Spicy Heirloom Tomato
    Paired with 
    Barbour Vineyards 2009 Cabernet Sauvignon
    and
    Barbour Vineyards 2010 Cabernet Sauvignon

    Third Course
    Seared Beef Tenderloin with Smoked Blackberry Demi Glace
    and Red Chile Dusted Diver Scallops
    Paired with 
    Barbour Vineyards 2011 Cabernet Sauvignon
    and
    Barbour Vineyards 2012 Cabernet Sauvignon

    Fourth Course
    Dessert Trio
    Milk Chocolate Cake with White Chocolate Swiss Buttercream, 
    Brownie Bliss Bar, and Ruby Port Truffles

  • Sat
    14
    Feb
    2015

    Valentine's Day 2015

    5:00 pm
    Bonnell's Restaurant

    In honor of Valentine's Day, Chef Jon Bonnell will be offering a romantic three-course prix fixe menu. Reservations are available between 5:00pm and 10:00pm. Seating is limited, so book your table today!

    Date: Saturday, February 14th, 2015
    Location: Bonnell's Restaurant, 4259 Bryant Irvin Rd., Fort Worth, TX 76109
    Price: $90 per person; price does not include gratuity or tax

    Reservations required. Please call 817.738.5489 to reserve your table.


    MENU OF THE EVENING

    First Course

    Crab Bisque with Green Chile and Corn

    Second Course

    The Perfect Marriage of Land and Sea
    Grilled Beef Tenderloin, Butter-Poached Prawns, and Stuffed Quail
    Served with Black Truffle Parmesan Grits and Haricot Verts

    Third Course

    Chef’s Dessert Trio
    Vanilla Bean Macaron with Raspberry Ganache Center;
    White, Milk, and Dark Chocolate Gianduja Candy Bar;
    and Passion Fruit Mousse

    Paired with a Glass of Sparkling Rosa Regale

If you’re interested in a particular event or would like to host an event with Bonnell’s please contact Chelsie Zachman.

Chelsie Zachman
Director of Marketing and Events
817.231.8827


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