Check Out The New Fall Fearing's Menu Starting Today

Hopefully you're reading this after lunch, unless you've got the cash and calorie budget to eat two mid-day meals, because the new fall menu items at Fearing's sound mighty tempting, if you ask Eater Dallas. And you did ask Eater Dallas, because here you are reading us. New items are cooking up as of today for lunch, dinner and brunch, and there's a lot of roasty, glazey and porky goodness, with a fair bit of global, especially Eastern, influences mixed in for good measure. If you're up for "Coriander-Crusted Lamb Chop and Honey/Pistachio Kibbeh" and "Sage Roasted Chanterelle Mushrooms," we suggest following us after the jump for the full list of Dean Fearing's new plates.

For lunch, hot off the press (release):

--Orange/Ginger Chicken on Forbidden Rice - Vegetable Stir Fry and King Crab Cake, Cucumber/Tatsoi Salad with Sesame Miso Vinaigrette

--Mesquite-Grilled Bay of Fundy Salmon with Apricot Barbecue Glaze on East Texas Field Peas, Pickled Fried Fennel and Living Watercress Salad (also new to Fearing’s brunch menu)

--Wood-Grilled Berkshire Pork Tenderloin with Red Wine/Ham Hock Glaze on Root Vegetable Sauté with Blue Ribbon Pork Belly and Malted Swiss Chard (also new to Fearing’s brunch menu)

--Griddled Georges Banks Sea Scallops on Vegetable Spaghetti with Lemon Brown Butter Sauce and Parmesan Crisp (also new to Fearing’s brunch menu)

--Cast Iron Nova Scotia Halibut with Barbecued Pork Carnitas on Griddled Sweet Corn Cake and Smoked Pecan/Shallot Green Beans

--Coriander-Crusted Lamb Chop and Honey/Pistachio Kibbeh on Melted Coconut/Eggplant Curry with Fragrant Basmati Rice, Tomato Chutney and Cucumber Raita

--Highly-Marbled Tennessee Pork Chop with Lump Crab and Texas Ricotta Raviolis, Sage Roasted Chanterelle Mushrooms, Pancetta/Tomato Butter Sauce and Fennel Misto

-- Honey/Pistachio Vegetable Kibbeh and Griddled Cauliflower on Fragrant Rice, Tomato/Ginger Chutney and Cucumber Raita (vegetarian)

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