• Thu
    29
    Jan
    2015
    5:30 pmBonnell'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
    5:00 pmBonnell'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

  • Tue
    24
    Feb
    2015
    11:00 amBonnell's Restaurant

    For the safety of our staff and patrons, Bonnell's will be closed for lunch service on Tuesday, February 24th, but will reopen for dinner at 5:30pm. Stay safe and warm out there!

  • Thu
    23
    Apr
    2015
    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 special four-course menu to be paired with some of Egelhoff's finest wines. You won't want to miss this event! 
     
    Date: Thursday, April 23rd, 2015
    Price: $105 per person; price does not include gratuity or tax
    Reservations Required: Please call 817.738.5489 

     

    Appetizer
    Wild Gulf Shrimp Campechana Cocktail with Avocado
    Paired with Bonnell’s Chardonnay

    Salad
    Pecan-Smoked Duck over Peppery Local Greens with Whipped Brie and Toasted Pecans
    Paired with Walton Cabernet Sauvignon

    Entree
    Rosemary Infused Buffalo Tenderloin with Mardi Gras Grits and Bacon-Laced Braised Greens
    Paired with Bonnell’s Cabernet Sauvignon and Egelhoff Reserve Cabernet

    Dessert
    Roasted Chocolate Crème Brulee
    Paired with Walton California Port

  • Tue
    11
    Aug
    2015
    Sat
    22
    Aug
    2015
    Bonnell's Restaurant

    Bonnell's is pleased to participate in DFW Restaurant Week 2015! Between August 11th and 22nd, enjoy a delicious two-course prix fixe lunch ($20) or three-course prix fixe dinner ($45) while supporting Lena Pope! Twenty percent of each meal purchased will be donated to the charity.

    LUNCH MENU

    First Course (Choice of)
    Roasted Tomato and Jalapeno Soup
    Crème Fraiche

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

    Elk Mini Tacos
    Green Chile Cheese Grits, Pico de Gallo, Queso Fresco

    Second Course (Choice of)
    All served on Fresh Challah Bun with Side Salad of the Day

    Smoked Buffalo Sandwich
    Horseradish Cream, Lettuce, Tomato

    Smoked Chicken Salad Sandwich
    Herbed Mayo, Pecans, Lettuce, Tomato

    Spicy Grilled Chicken Sandwich
    Herbed Mayo, Arugula, Tomato, Pepperjack Cheese

    Bonnell’s Burger
    Pepperjack Cheese, Guacamole, Pico de Gallo

    DINNER MENU

    First Course

    White Gazpacho
    Toasted Almonds, Truffle Oil

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

    Heirloom Tomatoes
    Toasted Mozzarella, Coarse Sea Salt, Basil Pesto, Balsamic Reduction

    Second Course
    Six Ounce Beef Filet
    Jalapeno Creamed Corn Grits, Heirloom Tomatoes,
    Bleu Cheese Brown Butter, Demi-Glace

    Grilled Quail
    Served on Sweet Corn Grit Cake
    Fennel-Apple Slaw, and Barbeque Sauce

    Third Course
    Texas Peach Cobbler
    House-made Vanilla Ice Cream,
    Jalapeno-White Chocolate Biscuits

  • Sat
    21
    Nov
    2015
    12:00 pmBonnell'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 20th and picked up at Bonnell's Restaurant no later than 9:00pm on Wednesday, November 25th

    Please contact Chelsie Zachman Synatschk to place your order today!
    817.231.8827 or chelsie@bonnellstexas.com

    Thanksgiving 2015

     

  • Thu
    31
    Dec
    2015
    5:00pm - 11:59pm

    Say goodbye to 2015 with a fabulous meal at Bonnell's Restaurant. Reservations are required and seating is limited, so book your table today by calling 817.738.5489!

    MENU OF THE EVENING
    $90 per person plus tax and gratuity

    Starter
    Sampling of Our Finest Appetizers
    Crispy Fried Quail Leg, Elk and Green Chile Cheese Grit Mini Taco,
    Oyster Texasfeller, Duck Sausage, and Braised Pork Belly

    Entrée
    Pecan-Smoked Beef Tenderloin and
Butter-Poached Shrimp
    Roasted Sweet Potato, Maple-Bacon Glazed Green Beans, Demi

    Dessert
    Carrot Cake
    Candied Carrots and Parsnips, Spiced Walnuts, Cream Cheese Frosting

    Paired with a Glass of Sparkling 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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