Valentine’s Celebration at Table 13 in Addison.

Treat your Valentine to fine dining, music and cocktails at Table 13. To celebrate, a chef-prepared prix fixe Valentine’s menu and our regular menu will be offered Friday, February 10th through Tuesday, February 14^{th (*see the schedule below for times and menus, regular menu is not available on Sunday or Tuesday)}.

For the prix fixe choice, couples will be treated to a vintage-inspired four course meal, classic showroom style entertainment, and a beautiful long stem rose – only $75 per person (plus tax and gratuity).)

You must call 972-789-9558 or email info@Table13Addison.com. (No OpenTable reservations due to the special menu.)

FRIDAY, Feb. 10, 5pm-11pm – Valentine’s Special Prix Fixe Menu and regular menu available – Frank Obregon takes the stage at 6:30.

SATURDAY, Feb. 11, 5pm-11pm – Valentine’s Special Prix Fixe Menu and regular menu available – Marc Toussaint performs at 6:30.

SUNDAY, Feb. 12, 4pm-10pm – Valentine’s Special Prix Fixe Menu only – David Slater takes the stage at 6pm.

MONDAY, Feb. 13, 5pm-10pm – Valentine’s Special Prix Fixe Menu and regular menu available – Scott Bucklin performs at 6pm.

TUESDAY, Feb. 14, 5pm-10pm – Valentine’s Special Prix Fixe Menu only – Marc Toussaint takes the stage at 6:30.

VALENTINE’S MENU

APPETIZERS – Choose One
Bacon Wrapped Dates – Chili Dusted, stuffed with Bleu Cheese
Chilled Shrimp Cocktail – Jumbo Shrimp, Tangy Cocktail Sauce, Lemon Thyme Pesto
Jumbo Lump Crab Cake – Buttery Herb Crust, Louis Dressing
Beef and Bleu Crostinis – Seared Tenderloin Slices served on Crostini topped with Red Onion, Capers, Bleu Cheese and Balsamic Glaze

SOUP OR SALAD – Choose One
Lobster Bisque
Table 13 House Salad – Petite Romaine, Radicchio, Arugula, Endive and Frisee, Shaved Parmesan, Creamy Herb Vinaigrette
Caesar Salad – Whole Leaf Hearts of Romaine, Roasted Garlic Caesar Dressing, Anchovy, Shaved Parmesan
Center Cut Wedge Salad – Bleu Cheese Crumbles, Tomato, Egg, House Pancetta, Pickled Red Onions, Smokey Roquefort Dressing

ENTRÉES – Choose One
Sea Bass – Herb and Potato Flake Crusted served with Sautéed Spinach
Lemon Caper Chicken – Pan Seared, Sautéed Heirloom Tomatoes and Artichokes served with Mashed Potatoes and Lemon Caper Butter
Scallops – Pan Seared served over Parmesan Risotto topped with Lemon Beurre Blanc
Surf ‘n Turf – 6 ounce Filet with a 5 ounce Cold Water Lobster Tail over Mashed Potatoes, topped with a Truffle Demi and Tarragon Butter
Delmonico – 18 ounce Bone-in Ribeye topped with Fried Onion Strings and Truffle Demi Glaze on a bed of Mashed Potatoes and Grilled Asparagus
Double Bone Hand Cut Pork Chops – Cured in-house 28 Ounce Bone-in Pork Chop, Braised Red Cabbage, House Made Applesauce
Filet Mignon – 9 Ounce Filet, Maitre D’ Butter served with Roasted Garlic Mashed Potatoes

Steak Sauces and Toppings for an additional cost:
Oscar Style $8    Au Poivre $4     Black Truffle Demi-Glace $4
Hollandaise $3    Bearnaise $3    Mushroom Demi $3

DESSERTS – Choose One
Crème Brûlée
Chocolate Kahlua Cake with Espresso Gelato
Chocolate Covered Strawberries