Dining at the Baroness is a culinary experience you will never forget. Here's why:
Executive Chef Angie Phoenix-Rogers has brought innovative, first class concepts of creatively fusing classical cuisine with new ideas to produce her version of New American Haute Cuisine. Angie challenges herself daily by seeking out and researching interesting techniques and concepts of food preparation. She also challenges herself in searching out those who can supply her with the freshest and most delectable food stuffs that enable her to offer the finest cuisine for those interested in a memorable dining experience. Her aspirations to perform and cater to those with the highest regard for perfection in the culinary arts drives her enthusiasms and desire to create her edible artwork which is framed on a plate. Angie's carrier highlights begin after receiving her bachelor's degree in Economics at Kansa State University. As an apprentice at the Hyatt Regency, Dallas, under the influential and inspirational direction of Executive Chef Herman Hiemeyer. After obtaining several medals, one of which was a Gold Metal and the best of show, she was inspired to enter the "Culinary Olympic" team for Berlin in 2000. This came shortly after taking a position with Culinaire International at the Morton H. Meyerson Symphony in downtown Dallas. Passionate about her food, Angie aspires to achieve the highest level of certification obtainable by the American Culinary Federation. So, for a truly incredible culinary experience, please be our guest. |  |
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| Restaurant Menu Appetizers Grilled Bob White Quail Stuffed with Quinoa, Grilled Granny Smith Apples, Applewood Smoked Bacon Dem-Glaze Cappelini, Smoked Salmon, Caviar, Tomato Vodka Cream, Tiny Greens Seared Maine Diver Scallop, Coconut Infused Crepe, Champagne Butter Sauce Grilled Medallion of Veal, French Foie Gras, White Truffle Spiked Butternut Squash Risotto Shrimp, Crabmeat, Salad of Costa Rica Gold Pineapple, Orange, Petite Lettuce, Avocado and Lime Vinaigrette |
Soups Tomato Consomme, Tarragon Crepes White Bean and Vegetable Soup Shrimp Bisque, Smoked Fritters Salads Organic Mixed Greens, Cucumber, Daikon Sprouts, Star Fruit, Honey Soy Vinaigrette Argula Greens, Apple Smoked Bacon, Walnuts, Bosc Pear, Warm Cider Vinaigrette Caesar Salad, Asiago Cirls, Roasted Tomato, White Anchovy Crisp Apple Frisee and Texas Bibb Lettuce, Praline Pecans, Blackberries, Creamy Smoked Gouda Dressing |
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Entrees Roasted Maple Leaf Duck Presented in a Wild Rice Risotto Dome, Confit of Stone Fruits. Tangerine Glaze Hearth Roasted Pork Tenderloin, Gold Potato Gnocchi, Ginger Garlic Sauce Pecan Crusted Breast of Chicken Filled with Spinach, Sundried Tomatoes, House Smoked Mozzarella, Kentucky Bourbon Sauce Seared Tenderloin of Beef, Grilled Portabellinni Mushrooms. Chantilly Potatoes Summerfield Farm's Rack of Lamb, Gratin of White Cheddar Potatoes, Vivid Basil Sauce Grilled Chilean Sea Bass. Cumin Dusted Pumpkin Seeds, Sauteed Spinach, Crispy Boniato, Tequila Lime Sauce Wellfleet Clams with Mussels, Julienne of Carrot, Sweet Yellow Peppers, Almond Butter Broth and Bruchetta
| Sorbet Cinnamon Merloy Sorbet Kirsche Cherry Sorbet Johan Orange Desserts Warm Dark Chocolate Cake, White Chocolate Sauce, Praline Crunch Apple Pie Souffle, Cinnamon Crumble, Apple Chip Garnish. Crème Fraiche Dome of White Chocolate Mousse, Stuffed Bing Cherries, Shortbread Cookie Kaffir Lime Tart, Mango Sheet, Pineapple Chip, Mango and Kiwi Couli |
