Tuesday - Saturday

5:30pm - 9:30pm

 

Sunday Brunch  11am - 2pm

Sera Dining and Wine Fort Worth

2418 Forest Park Blvd

Fort Worth, Texas 76110

817-927-7372

DINING & WINE

DINNER

CHEESE & CHARCUTERIE

 

Cheese

House Chèvre, Moody Blue, Bread Cheese, Seasonal Accompaniments  15

 

Charcuterie

Whiskey-Cured Salmon, Duck Prosciutto, Chicken Liver Mousse, Mustard, House Pickles  21

 

 

SMALL PLATES

 

Smoked Chicken Pot Pie - Lavender Biscuit, Baby Greens, Pickled Red Onion  8

Charred Maitake Mushroom - Tart Cherry, Baked Chèvre, Golden Balsamic, Pea Shoots  9

 

Olives, Almonds & Bread Cheese - Fines Herbs, Charred Baguette  10

 

Crispy Smelts - Romesco, Charred Lemon, Buttermilk Greens  10

 

The Girl’s Gulf Oysters - Fresno Chile-Cava Mignonette  11

 

Chilled English Pea Soup - Crème Fraîche, Serrano Ham, Chile Oil  9

 

Mixed Greens - Moody Blue, Black Radish, Pistachio, Texas Grapefruit Vinaigrette  7

 

Beet Tartare - Chèvre, Araucana Yolk, Arugula, Pink Peppercorn, Crostini  8

 

Kale Caesar - White Anchovy, Parmesan Crisp, Red Bell Pepper, Cured Farm Egg Yolk  9

 

 

LARGE PLATES

 

Wild Caught Salmon - English Peas, Carrots, Corn, Squid Ink Pasta, Red Curry-Coconut Broth  24

 

Lavender Chicken - Starburst Squash, Smoked Turnip, Golden Raisin, Salsa Verde, Chicken Jus  24

 

Veal Meatballs - Pearl Couscous, Okra,House Ricotta,Saffron-Tomato Ragout  25

 

Akaushi Tri-Tip - Marble Potatoes, Fried Leeks, Red Wine-Poached Farm Egg, Béarnaise  28

 

Dry-Aged Duroc Pork Chop - Chèvre Polenta, Fennel-Rhubarb-Radish Salad, Enoki Mushroom, Basil, Spiced Rhubarb Demi  30

 

 

BEVERAGES

 

Iced Tea  2.50   |    French Press Coffee  4/Sm  6.50/Lg

 

Evian  6   |    S. Pellegrino  6   |   Dublin Root Beer  3.50   |   Cheerwine Cherry Cola  3.50

 

Consuming raw or undercooked meats or seafood may increase the risk

of foodborne illness, especially for those with certain medical conditions.

SUNDAY BRUNCH

11am - 2pm

CHEESE & CHARCUTERIE

 

Cheese

House Chèvre, Moody Blue, Redneck Cheddar, Seasonal Accompaniments  15

 

Charcuterie

Whiskey-Cured Salmon, Duck Prosciutto, Chicken Liver Mousse,  Mustard, Pickled Okra, Onions & Chilies 21

 

 

SMALL PLATES

 

Smoked Chicken Pot Pie - English Peas, Water Chestnut, Lavender Biscuit  8

 

Beet Tartare - Chèvre, Farm Egg, Arugula, Pink Peppercorn, Crostini  8

 

Charred Maitake Mushroom - Tart Cherry, Parmesan, Golden Balsamic, Pea Shoots  9

 

Biscuits & Gravy - Herbed Buttermilk Biscuits, Duck Confit, Country Gravy, Parsley, Pickled Chilies 9

 

Olives, Almonds & Bread Cheese - Fines Herbs, Charred Baguette  10

 

Whiskey-Cured Salmon - Latkes, Chile Crème Fraîche, Pickled Onion, Caviar  11

 

Gulf Oysters - Fresno Chile-Cava Mignonette  11

 

Mixed Greens - Moody Blue, Black Radish, Pistachio, Texas Grapefruit Vinaigrette  7

 

English Pea Soup - Crème Fraîche, Serrano Ham, Chile Oil  8

 

 

LARGE PLATES

 

5 Spice-White Chocolate-Grapefruit French Toast Cakes - Baked Chèvre, Pecan Maple Syrup,

Chantilly Cream, Basil 12

 

Fritatta du Jour - Veldhuizen Karst, Red Bell Pepper, Beet, Kale, Mixed Greens Salad  12

 

Sausage, Syrup & Waffles - Veal Breakfast Sausage, Maple Syrup, Chèvre Waffles, Poached Egg,

Pea Shoot-Orange Salad, Local Bee Pollen 20

 

House Ricotta & Toast - Fiddleheads, Duck Hearts, Pickled Maitake, Sesame Seed, Fried Egg  14

 

Corned Bison Hash - Marble Potatoes, Anaheim Pepper, Poached Egg, Béarnaise 15

 

Ruby Red Trout – Red Curry-Coconut couscous, Corn, Okra, Espresso Gastrique 20

 

Steak & Grits - Saffron-Tomato Ragout, Pea Shoots 25

 

 

A LA CARTE

 

Poached Egg & Béarnaise  4          Veal Sausage  7          Potato Hash  6

Cheese Grits  6          Chèvre Waffle  7

 

 

BRUNCH LIBATIONS

 

Apricot Bellini  $6 Glass          Pom-settia  $5 Glass

Mimosa   $5 Glass   $20 Carafe          Michelada  $16 Carafe

Homemade Sangria  $6 Glass      $25 Carafe

 

 

BEVERAGES

 

Iced Tea  2.50   |    French Press Coffee  4/Sm  6.50/Lg

 

Evian  6   |    S. Pellegrino  6   |   Dublin Root Beer  3.50

 

Consuming raw or undercooked meats or seafood may increase the risk

of foodborne illness, especially for those with certain medical conditions.

WINE

SHERRY

Valdespino Fino, Inocente, Spain

- 3oz./6.50

 

Bodegas Hidalgo La Gitana Manzanilla, En Rama, Spain - 3oz./8.50

 

SPARKLING

Naveran Brut 2012, Xarel-lo Blend - btl/30 gls/6.50

 

Simonnet-Febvre Brut NV, Chardonnay Blend, Chablis, France - btl/38 gls/8

 

Contratto Brut Rosé 2007, Pinot Noir, Canelli, Italy - btl/50 gls/11

 

Pol Roger Brut Réserve NV, Pinot Noir Blend, Champagne, France - btl/90

 

WHITE

Pierre Henri Morel Grenache Blanc Blend 2012, Cotes du Rhone Villages, France - btl/30  gls/8

 

Cantina Frentana Pecorino 2013, Terre di Chieti, Italy - btl/36  gls/9.50

 

Clos du Gaimont Chenin Blanc 2012, Vouvray, Loire, France - btl/40  gls/10.50

 

Patient Cottat Sauvignon Blanc 2013, Anciennes Vignes, Sancerre, Loire, France - btl/45  gls/12.25

 

Farm Chardonnay 2013, Napa Valley, California - btl/48  gls/13

 

Domaine Bechtold Pinot Gris 2012, Silberberg, Alsace, France - btl/55  gls/15

 

J.J. Prüm Riesling, Graacher Himmelreich Spätlese, Mosel, Germany - btl/70

 

J.J. Prüm Riesling 2003, Bernkasteler Badstube Spätlese, Mosel, Germany - btl/75

 

Louis Latour Chardonnay 2010, Meursault, Burgundy, France - btl/80

 

ROSE

Hecht & Bannier Cinsault Blend 2013, Cotes de Provence, France - btl/38  gls/10

 

RED

Xabec Carignan Blend 2008, Montsant, Spain - btl/28  gls/7.50

 

Assobio Touriga Franca Blend 2012, Douro, Portugal - btl/32  gls/8.50

 

Sentinelle de Massiac Syrah Blend 2013, Minervois, France - btl/35  gls/9.25

 

Domaine de la Pertuisane Grenache 2011, The Purple Dwarf, Cotes Catalanes, France - btl/40  gls/10.50

 

Perez Cruz Carmenere 2011, Maipo Alto, Chile - btl/45  gls/12.25

 

Beckmen Vineyards Cabernet Sauvignon 2013, Santa Ynez Valley, California -  btl/50  gls/13.50

 

Stolpman Vineyards Syrah 2012, Ballard Canyon, California - btl/55  gls/15

 

Keenan Cabernet Sauvignon 2011, Napa, California - btl/75

 

 

Brunch Libations

 

Apricot Bellinis, Mimosas, Homemade Sangria

DRAFT BEER

Panther Island Real Good Ale, FWTX - 6.50

Rabbit Hole 10/6 English Pale Ale, Justin - 6.50

Revolver Blood & Honey, Granbury - 7

Peticolas Great Scot!, Dallas - 7

BOTTLED BEER & CIDER

Duché de Longueville, Cider, France, 750ml - 12

Gavroche, Red Ale, France, 750ml - 20

$20/btl corkage charge waived

with bottle purchase from list.

PRESS

EVENTS

A Taste of Sera

 

Join us Tuesday through Thursday from 5:30 to 7:30 for a sampling of Three Small Plates for $25. Experience Chef Jen Williams' culinary creativity through a mini tasting menu.

 

Selections will change regularly along with our Daily Menu so come in often!

 

Call now for Reservations!

817-927-7372

ABOUT

Whatever Will Be, Will Be Delicious

Many may remember the former Sapristi! space on Forest Park Boulevard, along with the restaurant’s manager, John Marsh.  Marsh has come back to the location to open Sera Dining & Wine, a neighborhood restaurant featuring New American Cuisine from Chef Jen Williams.  Williams was previously Chef at Magnolia Cheese Company where she earned the restaurant Best Brunch 2014 from FW Weekly. Before that Jen was at mk The Restaurant in Chicago, IL under Chef Michael Kornick. Chef Kornick is a nationally recognized leader in the culinary arts, with a strong belief that ingredients should speak for themselves. We carry that belief forward with our menu at Sera.

 

Our menu features shareable Cheese and Charcuterie plates, as well as Small and Large plates that change frequently according to what is fresh and in season. We strive to use only the best ingredients that can be sourced locally whenever possible. Desserts are made by hand daily.

 

The wine list reflects the menu, offering unique choices from Europe and North America. Sera Dining & Wine supports the local Craft Beer movement. All of our Draft Beers are produced in the DFW area.

817-927-7372  |  2418 Forest Park Blvd | Fort Worth, Texas 76110