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Music to your mouth
SOHO is where people with taste go to eat. Our acclaimed
gourmet
chef creates some of the finest cuisine in the Metroplex. It's one reason why
SOHO received a Five-Star Diner's Choice Award. And it's why so many
out of towners call us their home away from New York.
First course
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| CALAMARI STEAK - Chinese five spice breaded, with mango- thai sauce and orange blossom honey-sesame aioli |
7
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| BLUE ISLAND MUSSELS - steamed in roasted garlic butter with tomato-basil salsa and bruschetta |
12
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| SEA SCALLOPS - pan roasted, with truffle potatoes, crisp pancetta, balsamic caramelized red cabbage and saffron jus |
8
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| SOUTH CAROLINA HARE - confit, with Vidalia onion hash, Tuaca demi and tangerine glaze |
8 |
| PORTABELLA MUSHROOM - grilled, with buffalo mozzarella salad, balsamic glaze and basil oil |
8 |
| BEEF CARPACCIO - and tatare, with kalamatta olives, feta and Dijon emulsion |
11 |
| COCKTAIL TRIO - ice cold prawns, rice crusted Pacific oysters and saffron poached diver scallop |
10/18 |
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| Second course |
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| GOAT CHEESE TART - with arugula, Parma prosciutto and champagne-grape vinaigrette |
7 |
| HOUSE SALAD - with Texas field greens, candied pistachios and strawberry-brie dressing |
6 |
| CAESAR - with crisp romaine, Parmesan croutons and black pepper-garlic dressing |
6 |
| NORWIEGAN SALMON - cold smoked, with spicy pepper greens, jasmine confetti, toasted sesame seeds and soy-wasabi jelly |
10 |
| LUMP CRAB FRITTER - with mesclun greens, Parmesan and caramelized apple dressing |
8 |
| JAPANESE AHI TUNA - tartare, with rocket lettuce, sesame zushi rice, avocado and warm spicy teriyaki vinaigrette |
10 |
| BOSC PEAR - port glazed, with pancetta, toasted walnuts, Roquefort and black mission fig vinaigrette |
8 |
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| Third course |
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| WARF STEW - scallop, ahi tuna, sea bass, snapper and mussels in a rich, spicy, tomato-clam broth, served with bruschetta |
10 |
| SOHO DREAM CREAM - roasted shallots, smoked garlic, grilled mushrooms and truffles in hot fresh cream |
7 |
| CHEF’S CHOICE - made fresh daily |
5 |
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| Fourth course |
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| DIVER SCALLOPS - broiled, with triple cream brie risotto, fennel-roma tomato confit and chive oil |
20 |
| SOUTH AMERICAN TILAPIA - grilled, with saffron-basmati pilaf and a caper-olive Vera Cruz marinara |
17 |
| CHILEAN SEA BASS - pan roasted, with Peruvian potato-Parmesan gratin, portabello-asparagus ragout and truffle butter |
27 |
| FREE RANGE CHICKEN - barbequed, with Wisconsin cheddar whipped potatoes, grilled scallions and smoked garlic pan gravy |
17
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| PRIME BEEF FILET - broiled, with truffle-chive Yukon mash, grilled asparagus, roasted onion demi and Roquefort nape |
31 |
| NEW ZEALAND LAMB - two ways: Porterhouse-feta melt with Mediterranean orzo or grilled carpaccio with tomato-basil salad |
25
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| ATLANTIC SALMON - grilled filet, with avocado-crab stack and passion fruit vinaigrette |
20
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| YELLOW TAIL SNAPPER - crab crusted, with spring onion scalloped potatoes, roasted red pepper puree and buerre blanc |
20
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| BIG EYE TUNA - sesame seared, with jasmine gnocchi, snow peas and spicy hoisin BBQ sauce |
23 |
| HUDSON VALLEY DUCK - jerk and confit, with potato-haricot vert Lyonnaisse and mango-Bacardi glaze |
22
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| TIGER PRAWNS - hot smoked, with smoked ham-Oaxaca raviolis, roasted corn salad and grilled tomatillo sauce |
19 |
| SUCKLING PORK - hickory smoked, with Fontina-black truffle ditalinni gratin, English peas and Shiraz braise |
19
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| PRIME RIBEYE - charbroiled, with chive spatzle, haricot vert, boursin gratin and pinot noir-veal reduction |
31
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| Fifth course |
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| TANGERINE CRÈME BRULEE - with orange blossom jam |
7 |
| BANANA CHEESECAKE TART - with blueberry crème anglaise |
7 |
| CHOCOLATE GENOISE - with strawberry cream |
6 |
| TIRIMISU BRIOCHE PUDDING - with Kahlua butter cream |
6 |
| GRANNY SMITH APPLE PUFF - with cinnamon syrup |
5
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| FROMAGE and FRUIT - with accompaniments |
10 |
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| Additions |
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| Grilled asparagus with tomato cream |
5 |
| Fingerling-haricot vert with buerre blanc |
5 |
| Truffle pasta with demi glace |
6 |
| Portabello ragout with truffle butter |
6
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| Potato gratin with chive oil |
6 |
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| Tapas |
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| Blackened chicken with truffle whip |
4 |
| Grilled ahi tuna with Asian gnocchi |
6
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| Portabella-mozzarella fondue |
5
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| Diver scallop with pancetta |
7
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| Calamari steak with spicy mango sauce |
4 |
| Lamb porterhouse with orzo salad |
11
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| Quail legs with teriyaki glaze |
7
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| Italian hummus with bruschetta |
5
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| Crab crusted snapper with red pepper coulis |
10
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| Smoked ham ravioli with grilled tomatillo |
7
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| Rice crusted oysters with thai sauce |
5
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| Grilled prawn with pancetta-corn salsa |
7
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| Goat cheese tart with blueberry vinaigrette |
6
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| Pepper crusted tilapia with gratin potatoes |
8
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| Smoked salmon-ahi tuna napoleon with avocado |
13 |
| Roasted lamb loin with potato lyonaise |
10
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| Grilled duck breast with kumquat jam |
9
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| Steamed mussels in tomato-basil jus |
6
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| Portabello fries with shallot demi |
7
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| Prime beef tartare with grilled bread |
9
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| Teriyaki glazed ribs with sesame oil |
7
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| Seared salmon with passion fruit |
8
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| Confit hare with berry sauce |
6
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| Pork dumplings with garlic- soy |
6
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| Petite beef filet with grilled asparagus |
14 |
Barbequed pulled pork with cheddar mash
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Please note during entertainment hours there is a two drink minimum or $10 dollars cover charge
20% gratuity added to parties of six or more , SOHO is available for private parties
GM & Proprietor- Hamid Moallem
Excecutive Chef- Chad M Burnett
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Main Menu