• Wed
    03
    Feb
    2016
    5:30 pmBonnell's Restaurant
    Join us for an incredible evening with legendary vineyard owner and manager Jim Barbour of Barbour Vineyards as he shares his acclaimed wines paired with a delectable four-course menu by Chef Jon Bonnell.
    Date: Wednesday, February 3rd, 2016
    Location: Bonnell's Restaurant, 4259 Bryant Irvin Rd., Fort Worth, TX 76109
    Price: $175 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
    A Tribute to Mardi Gras
    Rustic Crawfish Chowder with Andouille and Grilled Corn
    Corra Tail Feathers, Rogue Valley, 2013
    Second Course
    Birds of a Feather
    Smoked Duck Ham, Pheasant Rillettes, and Squab Relleno
    Barbour Vineyards Cabernet, St. Helena, 2013
     
    Third Course
    Land and Sea
    Cold Smoked Buffalo Tenderloin with Spicy Crab Cake
    Barbour Vineyards Cabernet, St. Helena, 2012
    Barbour Vineyards Cabernet, St. Helena, 2011
     
    Fourth Course
    Cure What Ails Ya
    Artisanal Meat and Cheese Assortment
    Barbour Vineyards Cabernet, St. Helena, 2009
  • Sun
    14
    Feb
    2016
    5:30 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 5:30pm and 10:00pm. Seating is limited, so book your table today!
    Date: Sunday, February 14th, 2016
    Location: Bonnell's Restaurant, 4259 Bryant Irvin Rd., Fort Worth, TX 76109
    Price: $90 per person (price does not include tax or gratuity)
    Reservations required. Please call 817.738.5489.
    MENU OF THE EVENING
    First Course
    Organic Baby Greens
    with White Truffle Vinaigrette and Grilled Lobster Tail
    Second Course
    Grilled Beef Tenderloin and Mediterranean Sea Bass
    with Wild Mushroom Grits
    Third Course
    Warm German Chocolate Cake with Coconut Cream
     Paired with Your Choice of
    Yalumba Tawny Port or Sparkling Rosa Regale
  • Thu
    12
    May
    2016
    5:30 pmBonnell's Restaurant

    We invite you to join acclaimed California winemaker Bob Egelhoff and Chef Jon Bonnell on Thursday, May 12th for what will certainly be an remarkable evening! Meet Bob and enjoy some of his finest wines paired with a spectacular five-course menu by Chef Bonnell.

    Date: Thursday, May 12th, 2016
    Location: Bonnell's Restaurant, 4259 Bryant Irvin Road, Fort Worth, TX 76109
    Price: $115 per person; price does not include gratuity or tax

    Reservations required. Please call 817.738.5489.

    MENU OF THE EVENING

    First Course
    Sea Scallop Carpaccio with Spicy Slaw and Pink Lemon Vinaigrette
    Egelhoff Reisling, 2013

    Second Course
    Pheasant Rillettes with Pecan-Smoked Maldon Salt and Apple Chutney
    Bonnell’s Chardonnay, 2012

    Third Course
    Braised Duroc Pork Ravioli with Fresh Spring Vegetables
    Walton Cabernet Sauvignon, 2012

    Fourth Course
    Texas Wagyu Strip
    with Black Truffle Grits and Bacon-Laced Shaved Brussels Sprouts
    Egelhoff Cabernet Sauvignon, 2009
    Bonnell’s Cabernet Sauvignon, 2013

    Fifth Course
    Modern Campfire S'mores
    Walton Port, NV

  • Thu
    19
    May
    2016
    5:30 pmBonnell's Restaurant

    Chef Bonnell will host acclaimed Napa Valley vintner, Bob Foley, at Bonnell's Restaurant on Thursday, May 19th for what is sure to be an evening to remember!

    Date: Thursday, May 19th, 2016
    Location: Bonnell's Restaurant, 4259 Bryant Irvin Road, Fort Worth, TX 76109
    Price: $115 per person; price does not include gratuity or tax

    Reservations required. Call 817.738.5489.

    MENU OF THE EVENING

    First Course
    Smoked Halibut Cheeks
    Robert Foley 2012 Pinot Blanc

    Second Course
    Duck Confit Flatbread with Texas Goat Brie and Arugula
    Robert Foley 2012 Pinot Noir

    Third Course
    Texas Wagyu Strip Steak with Red Chili Crab Bernaise
    Robert Foley 2013 Kelly's Cuvee

    Fourth Course
    Texas Cheese Plate with Berries and Spiced Pecans
    Robert Foley 2013 Touriga Nacional

  • Tue
    16
    Aug
    2016
    Sat
    27
    Aug
    2016
    5:30pm-9:30pm nightlyBonnell's Restaurant

    Please join us for this year's DFW Restaurant Week event. Bonnell's will offer a special three-course menu from August 16th through August 27th with proceeds from each meal benefiting Lena Pope's work to help local children and families in need.

    Where: Bonnell's Restaurant, 4259 Bryant Irvin Rd.
    When: August 16-27, 2016, 5:30pm nightly (excluding Sundays and Mondays)
    Price: $45 per person, price does not include tax or gratuity

    First Course
    Duroc Pork Ravioli
    Rye Pasta, Pea Shoots, Summer Vegetables, Whole Grain Mustard Beurre Blanc

    Diver Scallop
    Bacon, Avocado, Spring Onion, Spicy Tomato Jam, Micro Cilantro

    Bonnell’s House Salad
    Organic Baby Greens, Jalapeno-Garlic Vinaigrette, Queso Fresco, Cherry Tomatoes

    Second Course
    Six Ounce Beef Filet
    Cold Smoked, Bacon-Jalapeño Grits, Haricot Verts, Demi-Glace

    Black Drum
    Bacon Crust, Heirloom Tomato, Arugula, Lemon Beurre Blanc

    Fire-Roasted Chile Relleno
    Grilled Vegetables, Goat Cheese, Jasmine Rice, Roasted Tomato Sauce

    Third Course
    Gigi’s Chocolate Amaretto Cake

    Margarita Key Lime Pie

  • Fri
    18
    Nov
    2016
    Bonnell's Restaurant
    Thanksgiving is just around the corner. Let Chef Bonnell make preparing your family's holiday feast a snap!

    Please contact Chelsie Synatschk to place your order today!
    817.231.8827 or chelsie@bonnellstexas.com
    *Note: All orders MUST be placed prior to 12:00pm on Friday, November 18th and picked up at Bonnell's Restaurant no later than 9:00pm on Wednesday, November 23rd
    APPETIZERS
    Grilled and Chilled Quail Legs with Spicy Buttermilk Dip                $28 per dozen
    Bacon-Wrapped and Jalapeno-Stuffed Shrimp                               $52 per dozen
    Garlic and Herb Boursin Stuffed Mushrooms                                  $24 per dozen
    Jalapeno Pickled Shrimp                                                                 $28 per pound
    Fresh Fruit and Cheese with Crackers (Serves 10-15)                   $50 per platter
    SOUPS & SALAD DRESSINGS
    Jalapeno-Garlic Vinaigrette                                                              $14 per pint
    Tangy Lemon Caesar Dressing                                                        $14 per pint
    Butternut Squash Soup                                                                    $28 per quart
    Pumpkin Soup                                                                                  $28 per quart
    Creole Gumbo                                                                                  $32 per quart
    SIDES
    Southwestern Stuffing with Green Chiles (Serves 2-3)                    $12 per order
    Roasted Green Chile Cheese Grits (Serves 2-3)                             $12 per order
    Roasted Garlic Mashed Potatoes (Serves 2-3)                                $12 per order
    Wild Mushrooms with Truffles (Serves 2)                                         $14 per order
    Baby Zucchini and Baby Carrots (Serves 2)                                    $12 per order
    Grilled Asparagus (Serves 2)                                                           $13 per order
    Green Bean Casserole (Serves 2)                                                   $12 per order
    Jalapeno Creamed Spinach (Serves 2)                                           $12 per order
    PROTEINS & SAUCES
    10 lb. Creole Smoked Turkey (Serves 8-10)                                    $55 per bird
    10 lb. Deep Fried Turkey (Serves 8-10)                                           $55 per bird
    Grilled Semi-Boneless Quail                                                            $12 per bird
    Whole Smoked Pork Tenderloin (Serves 2)                                     $25 per tenderloin
    Whole Beef Tenderloin (Serves 8-10)                                              $225 per tenderloin
    Whole Prime Rib (Serves 15-20)                                                     $300 per prime rib
    Wild Mushroom Gravy                                                                     $14 per pint
    Perfect Turkey Gravy                                                                       $14 per pint
    Jalapeno Cream Gravy                                                                    $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       

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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