• Sun
    19
    Jan
    2014
    6:00 pmHurst Conference Center

    Date: Sunday, January 19th, 2014
    Time: 6pm -10pm
    Location: Hurst Conference Center, 1601 Campus Drive, Hurst, Texas
    Tickets: $75 per person, tables of 8 available

    Registration

    Join Chef Jon Bonnell and 17 other local chefs for an evening of delicious food for a great cause! The event begins with a wine and appetizer reception before each chef unveils his or her signature dish. Proceeds benefit the Mid-Cities Supporters of SafeHaven and their mission to end family violence.

     

     

  • Fri
    24
    Jan
    2014
    Sun
    26
    Jan
    2014
    Irving Convention Center

    Dates: January 24-26, 2014
    Location: Irving Convention Center at Las Colinas, 500 W Las Colinas Blvd, Irving, TX 75039
    Price: Individual ticket prices begin at $13. A three-day pass is $35.

    Cooking demos by celebrity chefs, live music, interactive contests and thousands of bold food samples will make January 24-26,2014 the zestiest weekend of the year!

    Chef Jon Bonnell will demonstrate three spicy recipes on the main stage:

    January 24 - 4pm
    January 25 - 2pm 
    January 26 - 12pm

     

  • Fri
    14
    Feb
    2014
    Bonnell's Restaurant

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

    Date: Friday, February 14, 2014
    Price: $90 per person (price does not include tax or gratuity)

    Reservations required. Please call 817.738.5489.  

    MENU OF THE EVENING

    First Course

    Sampling of Our Finest Appetizers

    Warm Lobster Bisque Shooter, Venison Tartare, Oyster Texasfeller,

     Crispy Fried Quail Leg, and Elk and Green Chile Cheese Grit Mini Taco

     

    Second Course

    The Perfect Marriage of Land and Sea

     Fresh Herb and Dijon Scented Roasted Tenderloin 

    Alongside Seared Diver Scallops Topped with Dill Beurre Blanc

    Served with Crabmeat Potatoes au Gratin and Sautéed Broccolini 

     

    Third Course

    His and Hers Chocolate Lover’s Surprise

     Molten Chocolate Lava Cake 

    with Cajeta Ice Cream and White Chocolate Snow

     and

    Dark Chocolate Mousse 

    Layered Between Two Thin Slices of Flourless White Chocolate Cake and Served with Raspberry Sauce

    Paired with a Glass of Sparkling Rosa Regale 

  • Thu
    20
    Mar
    2014
    5:30 pmBonnell's Restaurant

    Join us for a very special evening with one of our favorite California wine makers, Bob Egelhoff! Chef Jon Bonnell has created a five-course menu to be paired with some of Egelhoff's finest wines. You won't want to miss this event! 

    Date: Thursday, March 20th, 2014; Seatings begin at 5:30pm
    Price: $100 per person; price does not include gratuity or tax
    Reservations Required: Please call 817.738.5489 

    First Course
    Seafood Tartare Trio
    Paired with Egelhoff Riesling, 2011

    Second Course
    Country Style Duck Pate and Foie Gras Torchon 
    Paired with Bonnell’s Chardonnay, 2011

    Third Course
    Study of Quail
    Paired with Walton Cabernet Sauvignon, 2009

    Fourth Course
    Buffalo Tenderloin Served Alongside Giant Prawns 
    with Roasted Vegetables
    Paired with Egelhoff Cabernet Sauvignon, 2008

    Dessert
    Assorted Stuffed Cookies
    Paired with Walton by Egelhoff Tawny Port, NV

  • Tue
    12
    Aug
    2014
    Sat
    23
    Aug
    2014
    Bonnell's Restaurant

    Bonnell's Restaurant is pleased to again participate in North Texas’ hottest summer dining event, the 17th annual DFW Restaurant Week by offering a special three-course lunch menu for just $25 and a three-course dinner menu for only $45. Seating is limited so make your reservation today by calling 817.73.5489.

    The following menus will be available beginning on Tuesday, August 12th and running through Saturday, August 23rd.

    DFW RESTAURANT WEEK LUNCH MENU

    First Course
    Roasted Tomato and Jalapeno Soup
    Garnished with Lime Crème Fraiche

    Tangy Lemon Caesar Salad
    Romaine Lettuce Topped with Parmigiano-Reggiano and Southwestern Croutons

    Second Course
    Smoked Prime Rib Sandwich
    Served with Side Salad of the Day

    Blackened Chicken Pasta
    With Penne in a House-Smoked Tomato Creole Cream Sauce

    Third Course
    Sampling of Our Signature Desserts
    Chocolate Amaretto Cake, Tres Leches Crème Brûlée, and Margarita Key Lime Pie

    $25 per person; beverages, tax, and gratuity not included; 20% of sales benefit Lena Pope Home

    DFW RESTAURANT WEEK DINNER MENU

    First Course
    Bonnell’s House Salad
    Organic Baby Greens Tossed with Jalapeno and Garlic Vinaigrette
    and Topped with Queso Fresco 

    Tangy Lemon Caesar Salad
    Romaine Lettuce Topped with Parmigiano-Reggiano and Southwestern Croutons

    Second Course
    Smoked Prime Rib
    Served with Horseradish Mashed Potatoes and Au Jus Broccolini

    Grilled Quail
    Served with Grit Cakes, Spicy Slaw, and Blackberry BBQ Sauce 

    Spicy Blackened Drum
    Served with Creole Gumbo

    Third Course
    Sampling of Our Signature Desserts
    Chocolate Amaretto Cake, Tres Leches Crème Brulee, and Margarita Key Lime Pie

    $45 per person; beverages, tax, and gratuity not included; 20% of sales benefit Lena Pope Home

  • Mon
    01
    Sep
    2014
    Tue
    30
    Sep
    2014
    Bonnell's Restaurant

    Bonnell's is pleased to offer a very special four-course dinner menu benefiting the Lena Pope Home. The menu will be available during the entire month of September.

    Cost: $75 per person; beverages, tax, and gratuity not included; For each meal purchased, $5 will be donated to the Lena Pope Home

    Reservations Recommended: 817.738.5489

    First Course (Select One)
    Freshly Shucked Oysters on the Half Shell 
    with Citrus and Herb Puree

    Venison Tartare Mini Taco
    with Avocado

    Second Course (Select One)
    Seared Diver Scallop
    Over Baby Greens with Citrus-Pickled Slaw

     Smoked Duck Breast 
    Over Dandelion Greens with Pecan Brittle and Texas Blue Cheese

     Third Course
    Texas Surf & Turf
    Copper Shoals Redfish “BLT” with Goldthwaite Dorper Lamb Chops

     Fourth Course
    Pudding Trio
    Milk Chocolate Pudding with Marshmallow Cream
    Arborio Rice Pudding with Toasted Pistachios
    Old Fashioned Butterscotch Pudding with a Butter Cookie Crunch Topping

  • Thu
    27
    Nov
    2014
    Bonnell's Restaurant
    This year, let Chef Bonnell make preparing your family's holiday feast a snap!
     
    All orders MUST be placed prior to 12:00pm on Friday, November 21st and picked up at Bonnell's Restaurant no later than 9:00pm on Wednesday, November 26th
     
    Please contact Chelsie Zachman to place your order today!
    817.231.8827 or chelsie@bonnellstexas.com
     
    Appetizers
    Grilled and Chilled Quail Legs with Spicy Buttermilk Dip                                      $24 dozen
    Bacon Wrapped Shrimp stuffed with Jalapenos                                                   $42 dozen
    Jumbo Shrimp Cocktail with Remoulade & Cocktail Sauce                                 $36 dozen
    Jalapeno Pickled Shrimp                                                                                      $24 per pound
    Lamb Chop Lollipops with Rosemary Dijon                                                          $60 dozen
    Garlic and Herb Boursin Stuffed Mushrooms                                                       $24 dozen
    Fresh Fruit and Cheese Platter with Crackers (serves 10-15)                             $50 per platter
    Soups and Dressings
    Creole Gumbo                                                                                                      $32 per quart
    Butternut Squash Soup                                                                                        $28 per quart
    Roasted Tomato and Jalapeno Soup                                                                   $28 per quart
    Jalapeno and Garlic Vinaigrette                                                                           $14 per pint
    Lemon-Basil and Cactus Vinaigrette                                                                    $14 per pint
    Vegetables
    Grilled Asparagus with Roasted Red Pepper Garnish (serves 2)                        $13 per order
    Baby Zucchini and Baby Carrots (serves 2)                                                         $12 per order
    Green Bean Casserole (serves 2)                                                                        $12 per order
    Grilled Cactus (serves 2)                                                                                      $12 per order
    Jalapeno Creamed Spinach (serves 2)                                                                $12 per order
    Wild Mushrooms with Truffles (serves 2)                                                             $14 per order
    Starches
    Southwestern Cornbread Stuffing with Green Chiles (serves 2-3)                      $12 per order
    Oyster Stuffing (serves 2-3)                                                                                 $12 per order
    Roasted Green Chile Cheese Grits (serves 2-3)                                                 $12 per order
    Roasted Garlic and Cheddar Cheese Grits (serves 2-3)                                     $12 per order
    Chipotle Mashed Potatoes (serves 2-3)                                                              $12 per order
    Roasted Garlic Mashed Potatoes (serves 2-3)                                                   $12 per order
    Herb Roasted Fingerling Potatoes (serves 2-3)                                                  $12 per order
    Herb Roasted Root Vegetables (serves 2-3)                                                       $12 per order
    Proteins
    Grilled Semi Boneless Quail                                                                                $12 per bird
    10lb Creole Smoked Turkey (serves 8-10)                                                          $55 per turkey
    10lb Deep Fried Turkey (serves 8-10)                                                                 $55 per turkey
    Whole Smoked Pork Tenderloin (serves 2)                                                         $25 per tenderloin
    Whole Beef Tenderloin (serves 8-10)                                                                  $225 per tenderloin
    Whole Buffalo Tenderloin (serves 8-10)                                                              $300 per tenderloin
    Whole Prime Rib (serves 15-20)                                                                         $300 per prime rib
    Wild Mushroom Gravy                                                                                         $14 per pint
    Jalapeno Cream Gravy                                                                                        $14 per pint
    Perfect Turkey Gravy with Sage                                                                          $14 per pint
    Desserts
    Pumpkin Spice Cheesecake (serves 12-14)                                                       $38 per cake
    Caramel-Pecan Cheesecake (serves 12-14)                                                      $38 per cake
    Key Lime Pie (serves 8-10)                                                                                 $28 per pie
    Flourless Chocolate Cake (serves 8-10)                                                             $28 per cake
    Traditional Pumpkin Pie (serves 8-10)                                                                $28 per pie
    Traditional Pecan Pie (serves 8-10)                                                                    $32 per pie
    Mini Desserts (available in all of the above)                                                        $36 per dozen
    Spiced Pecans                                                                                                     $20 per pound
  • Wed
    31
    Dec
    2014
    5:00 pmBonnell's Restaurant

    Join us as we say goodbye to 2014 with a special three-course menu, created by Chef Jon Bonnell. Reservations are available between 5:00pm and 10:00pm. Seating is limited, so book your table today!

    Date: Wednesday, December 31st, 2014
    Price: $90 per person (price does not include tax or gratuity)

    Reservations are required. Please call 817.738.5489.

    MENU OF THE EVENING

    First Course
    Sampling of Our Finest Appetizers
    Crispy Fried Quail Leg, Elk and Green Chile Cheese Grit Mini Taco,
    Grilled Lobster Bite, and Lamb Chop Lollipop with Rosemary Dijon

    Second Course
    Texas Trio
    Pecan-Smoked Tenderloin, Bacon-Crusted Redfish, and Grilled Texas Quail
    Served with Mardi Gras Grits and Sautéed Broccolini

    Third Course
    Cherries Jubilee Dark Chocolate Sphere
    with Kirsch Cherries and Vanilla Bean Ice Cream

    Paired with a Glass of Sparkling Dessert Wine

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

Chelsie Zachman Synatschk
Director of Marketing and Events
817.231.8827


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