Nana at Dallas’ Hilton Anatole Hotel introduces vegetarian and vegan tasting men

[Guest guest]

DALLAS — Anthony Bombaci, executive chef at Nana at the Hilton

Anatole, has created a Vegan Tasting Menu and Lacto Vegetarian

Tasting Menu. Available nightly, both menus feature a seven-course

and ten-course sampling, professional wine pairings by Wine Steward

Russell Burkett, and à la carte options.

 

Chef Bombaci's 10 years of cooking in Barcelona shine through with

big, vibrant flavors and a creative selection of hot and cold dishes.

Each dish is true to Bombaci's known culinary formula featuring trios

of contrasting and complementary flavors.

 

Selections from both menus feature Deconstructed Green Bean Casserole

with Honshimeji mushrooms, fried onion praline, and tempura green

beans. The tantalizing Liquid Baked Potato is highlighted with potato

chip " salt " and chive oil, while the Grilled Leeks are accented with

glazed Cipollini onions and Romesco sauce.

 

Specific dishes to the Vegan menu include the Carrot Marmalade served

with an unlikely combination of passion fruit granite and peanuts

that leap off the plate to dazzle your taste buds, and the Cucumber

Spaghetti, with pistachio gravel, scallions, premium pistachios and

sesame seeds. Heavenly desserts include Vinegar Marinated

Strawberries and the Caramel Banana laced in cocoa nibs, pecans,

Valrhona Araguani chocolate and mango granité.

 

The Lacto-Ovo Vegetarian menu, a delectable array of vegetarian items

using fresh vegetables as well as dairy products and eggs, includes a

selection of Manchego and Idiazabal Cheese served with a carrot-

mandarin marmalade and arugula selvetta, and Cucumber Spaghetti with

yogurt, pistachio oil pebbles, scallions and sesame tuiles. Mal

Fatti, the light and airy cousin to the pappardelle, is hand rolled

and sauced with ricotta, basil, pine nuts and Parmigiano Reggiano.

Desserts are a grand finale, such as The Ruby Red Grapefruit with

cashews, white chocolate, coconut and cilantro, and Valrhona Manjari

Coulant with curry crema montada and peanut butter ice cream.

 

The 7-course menu is $85/person, $121 with wine selections (2-ounce

servings). The 10-course menu is $100/ person, $145 with wine

selections (2-ounce servings). Reservations are suggested by calling

214-761-7470.