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Dinner & Specials Menu
This is our dinner menu for Friday and Saturday evenings.
Some items are available on our lunch menu as well.
Friday and Saturday July 23 & 24
Savory
LightCatcher Salad
Mixed greens with our LightCatcher dressing (tarragon/honey/mustard/lemon),
craisins, French Feta and our Bistro Pecans 8
suggested wine: LightCatcher 09 Chardonnay
Mediterranean Salad
Fresh garden tomatoes, mozzarella, olives, pine nuts,
roasted sweet peppers, garden basil, evoo 10
suggested wine: Hummingbird Sauvignon Blanc
Baby Spinach Salad with Warm Texas Goat Cheese
fresh baby spinach • avocado • bacon • basil pesto vinaigrette 9
suggested wine: Texas Kiss Rosé
LightCatcher Hummus
Chickpea, tahini, garlic & olive oil with warm pita wedges 8
Cream of Asparagus Soup
Garnish of truffled creme fraiche, sautéed peas and Pancetta 8
Texas 1015 Onion Rings
Crispy with the lightest buttermilk & flour coating • Spicy aioli 8
Appetizer Pizza
Chunky artichokes, Mozzarella, Bacon, Jalapeno/Cilantro Cream Cheese, Cheddar 8
French Brie with Roasted Garlic
Creamy brie, warmed and topped with roasted garlic, shallots & butter
Toasted La Brea rosemary focaccia
12
suggested wine: LightCatcher 09 Chardonnay
Tempura Shrimp
Four jumbo tempura shrimp • Fried zucchini skinny sticks
Soy-ginger dipping sauce 14
suggested wine: Hummingbird Sauvignon Blanc
Pasta Primavera
Fettucini • Tomato/white wine/cream sauce
peas, zucchini, yellow squash, mushrooms, tomatoes sauté
basil oil & Parmesano Reggiano
Fried zucchini skinny sticks garnish 17
suggested wine: Remuda Red
LightCatcher Signature Crab Cakes
served with our smoked paprika aioli
One as an appetizer with slaw 7
Two with garlic mashers & roasted asparagus with parm - 20
suggested wine: Texas Kiss Rosé
Herbed Roasted Chicken
1/2 chicken roasted with andouille sausage under skin • Pan sauce
Boursin cheese & peppers grits • French beans tempura 20
suggested wine: Hummingbird Sauvignon Blanc
Lamb Choplettes
Chargrilled double choplettes • Frites • Jus
Arugula/tomato jam/grilled squash
22
suggested wine: LightCatcher Bobcat
Chargrilled Marinated Flank Steak
LightCatcher Mac and Cheese (lemon/gouda/orzo/parmesan) with asparagus
Sautéed garden tomatoes • Peach chutney 20
suggested wine: Jackrabbit Merlot
CharGrilled 12 oz Ribeye 28
8 oz Tenderloin Filet 26
Garlic Potato Mashers • Roasted Onion
Choice of Merlot sauce or Chef's butter
suggested wine: LightCatcher 05 Cabernet Sauvignon
Available Sides:
Roasted asparagus with grated parmesan 8
Texas 1015 Onion Rings 6
Garlic Cream Mashers 4
Spinner Potato Chips with White Truffle Oil 5
Signature Fried Spinach Ball 4
LightCatcher Mac and Cheese (lemon/gouda/orzo/parmesan) 5
Sweet
Key Lime Pie with Mango Sorbet & Toasted Macadamia Brittle
LightCatcher Peach Bread Pudding
with Warm Sangria Butter Sauce
Tall New York Style Cheesecake
Chocolate Lava Cake with Bluebell Homemade Vanilla Ice Cream
Sorbets & Gelato
Join us on the 2nd & 4th Thursdays
of every month for
Grilling on the Pavilion
open 12 - 9 with grilling from 5 - 8
next: THURSDAY AUGUST 12th
Come out and enjoy time on the Pavilion & Terrace,
have a glass of vino and a bite to eat.
(our Pavilion is covered, shaded and has fans - good in almost any weather (except a tornado, not so great out there then))
Open until 12 - 9 for wine sales
Grilling from 5 - 8
Burger, Veg Burger or Sausage & 2 sides: 9.95
Wine available by the glass and bottle
AND
Introducing our NEW WINE COCKTAILS!
Cosmopolitan KISS - Texas Kiss, Cranberry, Orange & Lime
Pinot Colada - Pinot Gris, Coconut, Cream & Pineapple
Frozen Peach Bellinis - Majik & Peach
Terry will be shaking 'em up on the Terrace!
Please call to reserve a table if you're bringing a group!
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We
use the entire winery to host you. There is seating
in our Barrel Room, where you are surrounded by wines
aging in barrels, and on our Terrace & Pavilion
with both protected Pavilion and open flagstone seating
on our elevated Terrace, under the oaks - the perfect
place to enjoy fresh air, birdsong and the cheerfulness
of our red patio umbrellas.
"Bistro LightCatcher"
explains our food style and underlying philosphy about
service - small, informal (relaxed but nice), a backbone
of delicious and unpretentious food with frequent
specials, all created to please the palate and the
eye. We underpromise and overdeliver. That's what
makes us happy to do, and will, hopefully, make you
happy to experience.
New American Cuisine
Relaxed
Dining with a Sense of Style
Ongoing Bistro Menu
with Weekly Specials
On-Site & Off-Site Catering of Private Events
Atmosphere: We are an authentic, family run working winery. The look is a mix of Texan, Tuscan and Californian, reflecting Caris & Terry's tastes - warm and pretty, with touches of elegant and rustic... The Barrel Room is full of barrels in which our wines are aging - this is the real deal, not fake decorations.
Dress Code: Smart-Casual. We want you to be comfortable.
Food style: We've been described as New Californian, New American and Wine Country - we focus on seasonal product, locally produced if possible, with an emphasis on quality of the goods we start with to create dishes that are delicious and appropriate to various styles of wine.
Chef Caris brings classic French technique, Texan earthiness and Californian love of international inspirations to updated reinventions and new creations. She is inspired by all things good, be they Italian, French, Texican, or Alien... she believes in balance and great flavor and wants to satisfy you as much as she wants you to want more.
Bistro
Hours:
Mon - Thurs - Cheese Platters are available from 12 - 5
Lunch
Fri • Sat • Sun 12 - 3:30
Jazz Sundays
Regular lunch service from 12 - 2 (no admission required)
Jazz lunch service is from 3 - 6 (jazz admission paid)
Dinner
Fri • Sat
seating from 5:30 - 9
reservations required for seating after 8 pm
Tasting
Room Hours:
Sunday thru Thursday 12 - 6
Fri • Sat 12 - 10
Reservations are advised,
but are only required
if you wish to be seated after 8 pm
or have more than 6 people in
your party.
call: 817-237-2626
We do not take reservations thru
email.
TO GO ORDERS: CALL IN YOUR LUNCH OR DINNER ORDER AND WE'LL HAVE IT READY FOR YOU TO PICK UP.
Winner Fort Worth Weekly Best of 2009
"Best Kept Secret"
Critic's Choice writeup:
"You'll have one of those "It doesn't get any better than this" moments sitting on LightCatcher's lovely, breezy patio overlooking lush gardens, listening to live jazz (if it's the first or third Sunday of the month), sipping a glass of one of the LightCatcher's award-winning wines, and dining on sublime bistro dishes. The small menu changes frequently to take advantage of the best fresh, local produce, but in onwer-winemaker-chef Caris Turpen's hand you'll never go wrong, whether she's dreamed up an asparagus-ricotta tart, smoked duck with fig jam and pearl couscous, or an orange panna cotta with dark-chocolate sauce. How have you never heard of this marvelous place? Well, mostly because you actually have to drive through two other towns to geth there. But for lovely scenery, amazing food and wine, and sometimes even legendary jazzbo Johnny Case on the ivories, LightCatcher is well worth the trip." |
The Terrace & Pavilion |
LUNCH
MENU
LightCatcher Salad
Fresh mesclun greens, our Bistro pecans, feta
cheese crumbles, dried cherries dressed with our
house dressing (tarragon honey Creole mustard
vinaigrette). Side of toasted garlic bread and
grapes. 11.50
With chicken 15
Wine Country Cheese Platter for Two
Three special cheeses, breads, crackers, sausage,
olives, grapes, dried cherries, Bistro Pecans.
20
Crush Crew Quesadilla
Large toasted flour tortilla filled with chicken,
cheeses and caramelized onions, sprinkled with
Spanish smoked paprika. Side of sour cream, tossed
house salad and grapes. 9.50
Beef Tenderloin Panino
Toasted panino bread filled with roasted, sliced
beef tenderloin, housemade horseradish mayo, sauteed
mushrooms, caramelized onions and baby arugula.
Side of chips and grapes. 14
Side of salad and
grapes 18
Jazz Burger
Half pound Angus beef patty on a toasted bun with
our blue cheese/cream cheese spread, caramelized
onions and spring greens. Side of chips and grapes.
9.50
Individual Pizzas, side of house
salad and grapes 11.50
Tuscan: Tomato & Roasted
Pepper sauce, Sausage, Mushroom, Mozz, Caramelized
onions
Genoa: Basil Pesto, Chicken,
Feta, Mushrooms, Mozz
Special Pizza of the Month - as created
(Gluten free pizza crusts are available by request)
Specials
We do new specials every other week which are pulled from our dinner menu and sized for lunch.
Dessert
Molten Chocolate Cake 8
New York Style Cheese Tall Cake 8
LightCatcher Bread Pudding 8
We do new Dessert Specials every week.
Lunch: Reservations are requested
for parties of 7 or more.
From 12 - 2, we can seat up to 30 people in one
group (excluding Jazz Sundays). This is a popular
option for bridal showers and birthdays. Reservations
and a minimum guarantee are required - please
call for more information.
Prices are subject to change without notice.
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DINNER
MENU
Every Friday and Saturday night we are now presenting a new menu, offering creations made with local/seasonal product as well as intriguing and fun items we've made with ... well... good stuff.
Mains
Examples are:
Grilled Swordfish with Lime Butter
Smoked Duck with Fig Jam
Tilapia with Chardonnay Sauce
French Burgundy Beef
Braised Pork Shoulder with
Parmesan & Green Chili Polenta
Wine Braised Short Ribs
Sea Scallops with Pearl Couscous
Fresh Summer Gazpacho
Usually available at Dinner:
Chargrilled Beef
Our beef is hand selected 100% Hereford cuts
from Bar W Meats in Fort Worth
12 oz Rib Eye
8 oz Tenderloin Filet
Steaks are chargrilled to order and include:
Signature Roasted Texas Sweet Onion Half
Garlic Cream Mashed Potatoes
Merlot Jus Reduction or Chef's Compound Butter
Sides
Roasted Asparagus with grated Parmesan 8
Texas 1015 Onion Rings 6
Dessert
We do new Dessert Specials every
week.
Examples are:
Strawberry & Lemon Layer Cake
Orange Panna Cotta with Dark Chocolate Sauce
Pumpkin Praline Pie
Black Forest Tartlet
Mixed Berry Tiramisu
Greek Custard with Orange Blossom Sauce
Dinner:
Reservations are suggested for parties of up to
6. Reservations are required for parties of seven
or more.
If you just want some wine
and light food, we have a Small Plates menu that
offers good grazing
Sorry, we are unable to seat parties of more than
12 for menu dinner service.
On Friday and Saturday evenings we offer special
buffet dinners by reservation for groups of 20 - 60 - Rehearsal
dinner, birthday, corporate, or? Reservations
and a minimum guarantee are required - please
call for more information.
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SPECIAL
ORDER CAKES: If you have a birthday or other special
day for which you would like us to provide a cake: (We
do not allow outside cakes to be brought in during normal
hours or Jazz Sundays. Private facility rentals (weddings,
etc.) may bring in a cake.)
With a one week notice we can make your
choice of:
•White cake •Chocolate cake •Carrot cake •Coconut cake
Frosting:
••White buttercream ••Chocolate buttercream
10" round 2-layer cake (serves up to 16) - $29
1/2 sheet split layer (serves up to 20)- $39
Full sheet single layer (serves up to 40)- $49
We provide plates, forks and napkins. You take home
any leftovers.
When you order, please tell us what you would like written
on the cake.
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Napa meets North Texas at
Bistro LightCatcher
Winery’s new dinner menu feels like a little bit of California in Tarrant County
By JUNE NAYLOR
Special to the Star-Telegram
Don’t look now, but one of North Texas’ more interesting wineries is acting a lot more like a vineyard restaurant you might find in West Coast wine country. LightCatcher Winery, an appealing retreat in a rolling, live oak-covered patch of real estate just west of Loop 820, near Lakeside, has expanded its service from light lunches to full dinner service on weekends.
We started our recent, revelatory Friday-evening visit in the tasting room, where we sampled three wines ($5 per person) to decide which would be right for our dinner. It’s just one of several ways in which winemaker/chef Caris Turpen is making LightCatcher one of the outstanding gastronomic options in North Texas.
Of the tastes I tried two Friday evenings ago, the 2003 LightCatcher merlot and the 2004 LightCatcher cab — made with grapes grown near Lubbock — were so good that my table of five ordered one bottle of each ($26 and $30, respectively) to drink with dinner. And what a meal it was: Start to finish, my table of fairly demanding diners agreed we’d be back time and again.
The Summer Yum appetizer plate ($11) set the tone, with "bruleed" Texas figs and grilled local peaches, the latter decorated with fresh basil and cracked pepper, providing lavish fresh flavor. Alongside were a wedge of French brie, Marcona almonds, ribbons of prosciutto, handmade Parmesan bread straws and olives that Turpen infuses with rosemary and orange.
Nearly as winning, the cheese plate ($16) starred white Cheddar, Jarlsberg and more brie. Flanking the cheeses, which change according to whatever’s interesting at the market, were dried cherries and blueberries, sliced sausage, and pecans crusted with a shell of brown sugar, butter, Herbs de Provence and a hint of cayenne.
The flank steak ($18), our favorite among the three entrees we tried, was a gorgeous rendition of what isn’t always an impressive cut. This tender version was marinated in soy sauce, brown sugar, red wine and fresh peaches, grilled exactly to our requested color, and served with obscenely rich — and addictive — "adult" mac and cheese, dressed up with smoked gouda, pancetta and a drizzle of white truffle oil. That sinful side is available with the dry-aged steaks ($28-$34), too.
The roasted Parmesan-crusted tilapia ($18), a nice surprise, was treated to a chardonnay sauce finished with a touch of cream and served with couscous. Best for a hearty appetite, the Italian meatballs ($14) were slathered in a roasted red pepper-tomato-wine sauce and topped with melted mozzarella in a ring of rustic mashed potatoes packed with cream, butter and garlic.
Look for more offerings at LightCatcher, such as winemaker dinners offering elaborate menus with wine pairings, and an evolving weekend dinner menu, as Turpen works with her daughter, Summer, an aspiring chef who just completed a training session at the lauded Chez Panisse in Berkeley, Calif. What’s more, Turpen plans to add a separate bistro building that should significantly expand the dining options at this little piece of wine country.
From front, heirloom tomato and buffalo mozzarella salad with fresh home-grown tomatoes, profiterole dessert, and a "cowboy-cut" bone-in rib-eye with half a roasted sweet onion and "adult" mac and cheese, topped with roasted asparagus spears and a merlot demiglace. The wine is a 2004 LightCatcher cabernet sauvignon. Star-Telegram/ Paul Moseley
Fort
Worth Star Telegram
April 2007 Food Review
"Light Touch"
by
JUNE NAYLOR
SPECIAL TO THE STAR-TELEGRAM
A woman of multiple talents, Caris Turpen could
teach the rest of us a few things about multitasking. With husband
Terry Turpen, she is owner and winemaker at the popular LightCatcher Winery
in far, far west
Fort Worth. Along with a welcoming tasting room inside an attractive
stone building, Turpen offers a gift shop with lots of goodies for wine drinkers
and people who
like to entertain.
But what impressed me most on my recent stop at
LightCatcher was Turpen's touch with edibles to be enjoyed on
a sunny patio. Add a bottle of wine to the mix, and you've got a blissfully lazy
afternoon.
Dragging a couple of adventurous girlfriends along,
I wasn't sure what we'd find at an upstart winery in a fairly
unlikely location - west of Lake Worth, almost to Azle. Once ensconced at our
al fresco
table basking
in a gentle breeze, we were pleased to find a surprisingly appealing
menu.
There was a mesclun greens salad topped with spicy
candied pecans, feta crumbles and dried cherries with a tarragon
vinaigrette, with a dessert plate of molten chocolate cake drizzled with berry
puree.
While we weighed our options, we tucked into a
platter of Manchego, goat and smoked Gouda cheeses grilled bread,
crackers, spicy-sweet pecans, mixed olives, grapes and Craisins. ($8). We shared
a bottle of LightCatcher's
Texas Roads Pinot Grigio, sweeter than most I've tasted but suitable
for a warm afternoon.
We zeroed in on the Tuscan "pizzette" ($9.50),
an addictive pizza square with a slightly chewy crust, topped
with jack and mozzarella cheeses, crumbled sausage, sliced mushrooms and sweet
caramelized
onions. Dressing
up the plate was a fluff of the aforementioned mesclun salad
with red grapes.
Then we turned our attention to the quesadilla
($9.50), a big flour tortilla folded around a Mexican cheese
blend, more of those caramelized onions and lush, chopped shreds of juicy brisket;
the quesadilla
was toasted to provide a crunch at the edges.
We also loved the half-pound Angus burger ($9.50),
cooked just to the temperature we asked; within the toasted bun
halves, smeared with a blue cheese/cream cheese blend, spring greens and -
yes! - a tangle of
caramelized onions. What too often is a boring sandwich was anything
but mundane under Turpen's watch.
Other LightCatcher wine choices include merlot,
cabernet, orange muscat and the house wine, the charmingly named
Happy Dog Sweet Red. Consumers who like pretty labels on their wine bottles
will be tickled at
the LightCatcher selections.
Turpen's creative touch seems to know no bounds.
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