Montage

Fresh meats with a Texas flourish take centerstage this Father's Day. We invite you to celebrate with us with a family style meal featuring Smoked Brisket, Jalapeno Cheddar Sausage & Pork Ribs. Our first course will whet your appetite with a Wedge Salad, Texas Peach & Honey Toast, and Texas Twinkies. Never heard of Texas Twinkies? This dish is crab & cream cheese stuffed jalapenos wrapped in bacon and served with smoked ranch for dipping. Finish off this family style meal with Apple Pie, Peach Cobbler, and Vanilla Gelato to satisfy any sweet tooth. Available from 10:00AM - 11:00PM on Sunday, June 15

The longest day of the year is a beautiful reminder to slow down, step outside, and reconnect with the world around us. JW Marriott Dallas Arts District invites you to a signature Garden Party to celebrate the start of summer. Inspired by J. Willard and Alice Marriott’s deep appreciation for nature, we invite you to celebrate the season of renewal and abundance. Our Executive Chef, Miguel Antonio, is collaborating with local chefs Mike Matis & Mollie Guerra to create an indulgent dinner that highlights fresh, seasonal produce. Each course will be accompanied by a craft cocktail designed to elevate the dining experience for our guests. Our six-course dinner menu is as follows: Course One | Prepared by Chef Miguel Antonio Garden Tomato Tart | Heirloom tomatoes 3 ways, Onion chipotle jam Goat cheese mousse, Shiso oil Cocktail Pairing | Solstice Serenade | Roku Japanese gin, lime, honey basil from Flamingo Estate, and Mediterranean tonic water Course Two | Prepared by Chef Mike Matis Crab Rangoon | Hamachi in scallion ash, Cucumber, Mint cream cheese, Sweet chili sauce Cocktail Pairing | Fiery Fusion | Socorro repo, agave, soju, topped it with Flamingo Estate spicy oil Course Three | Prepared by Chef Mollie Guerra June Mushroom | Snow peas, Beet blush Cocktail Pairing | Artisan Blossom Mezcal | Mezcal, strawberry puree, calamansi juice, basil & bergamot honey from Flamingo Estate Farm Course Four | Prepared by Chef Alejandro Ramirez Flamingo Estate Honey Glazed Rohan Duck | Corn & Poblano Succotash, English pea puree, Duck confit croquette with Ramp vinaigrette Cocktail Pairing | Artisan Blossom Mezcal | Mezcal, strawberry puree, calamansi juice, basil & bergamot honey from Flamingo Estate Farm Course Five | Prepared by Chef Mike Matis Mesquite Grilled ‘RC Ranch’ Denver Steak | Fondant potato, Spring vegetables, Salsa verde, Bone marrow bordelaise Cocktail Pairing | Solstice Smoke | Anejo smoked old-fashioned with walnut and cardamom bitter Course Six | Prepared by Chef Mollie Guerra Salted Peanut Custard | Salsa macha, Espresso hot fudge Cocktail Pairing | Reposado Radiance | Casamigos reposado espresso martini with pear liquor