Tuesday - Saturday
5:30pm - 9:30pm
2418 Forest Park Blvd
Fort Worth, Texas 76110
DINING | WINE | LOUNGE
CHEESE & CHARCUTERIE Cheese Barely Buzzed Cheddar, Bianco Sottobosco, Lone Star Chèvre, Moody Blue, Local Honey, Bee Pollen, Hibiscus Syrup, Green Tomato Jam 18 House Charcuterie Lamb Bresaola, Whiskey-Cured Salmon, Chicken Liver Mousse, House Pickles, Blueberry Mostardo, Orange-Onion Marmalade 21 Bowl of Bread - Housemade Focaccia & Rosemary-Sunflower Seed Lavash, Black Rooster Bakery Baguette 4 SMALL PLATES Spiked Watermelon - Local Watercress, Baked Chèvre, Red Hawaiian Salt, Lime-Honey Vinaigrette 8 Green Tomato, Melon & Cherries - Bianco Sottobosco, Radish, Basil, Truffle Oil 9 Olives, Almonds & Bread Cheese - Charred Baguette, Fines Herbs 10 Charred Maitake Mushroom - Currants, 4 Year Gouda, Golden Balsamic, Tarragon 10 Black Pepper Gnocchi - Grilled Peaches & Okra, Herbed Chèvre, Sunflower Sprouts 12 Steak Tartare - House Giardiniera, Fried Egg, Dijon, Rosemary-Sunflower Sprouts Lavash 14 Garden Gazpacho - Sesame Seeds, Chile Oil 8 Baby Greens - Moody Blue, Blackberries, Fava Bean, Sunflower Seed, Lardons, Preserved Lemon Vinaigrette 9 Kale Caesar - White Anchovy, Red Bell Pepper, Parmesan Crisp, Cured Farm Egg 9 LARGE PLATES PEI Mussels - Tomato, Yukon Golds, Leek, Red Curry-coconut Broth, Cilantro 22 Stuffed Whole Branzino - Quinoa, Red Bell Pepper, Corn, Preserved Lemon, Fennel, Watercress Chimichurri 28 Lavender Chicken - Tomato, Leek & Quinoa Panzanella, Spicy Cucumber Yogurt, Chicken Demi 24 Akaushi Meatballs - Capellini, Béchamel, Burnt Onion, Maitake Mushroom, Rapini, Bacon Oil 24 DFW Wild Boar Chop - Creamed Cauliflower, Charred Red Corn, Blueberry Mostardo, Nasturtium 32 6 oz. Filet - Texas Akaushi Beef, Marble Potato-Kale Hash, Mushroom Butter, Hibiscus Syrup 36 BEVERAGES Iced Tea 2.50 | French Press Coffee 4/Sm 6.50/Lg Evian 6 | S. Pellegrino 3.50 | Dublin Bottling Works Cola, Root Beer or Cherry Limeade 3.50 Consuming raw or undercooked meats or seafood may increase the risk of foodborne illness, especially for those with certain medical conditions.
LOUNGE MENU Cheese Board - Three Cheeses & Accompaniments 16 Charcuterie - Chef's Selection of House-Cured Meats, Pickled Veggies 21 Dip of the Day - Sunflower Seed Lavash 9 Olives, Almonds & Bread Cheese - Grilled Baguette 10 The Sandwich - Paprika Potato Crisps, Pickled Okra MP Fish & Chips - Beer Batter, Paprika Potato Crisps, Black Garlic Remoulade 14 2.0 COCKTAILS* Manhattan - Jim Beam Pre-Prohibition Rye, M & R Rosso, Angostura, Luxardo Cherry 12 Martini - Waterloo Texas Gin, M & R Extra Dry, Orange Bitters, Pickled Kumquat 12 Margarita - Sauza Hornitos Reposado Tequila, Cointreau, Lime 12 Martini - Waterloo Texas Gin, M & R Extra Dry, Orange Bitters, Pickled Kumquat 12 Franco 75 - Gompers Gin, Cava, Lemon 10 Dark & Stormy - Gosling's Black Seal Black Rum, Fentimans Ginger Beer, Lime 9 Gypsy Wife - Deep Eddy Grapefruit Vodka, St. Germain, Lime, Basil 10 Super Sonic - Space City Vodka, Dublin Cherry Limeade, Halo del Santo 9 *So Refreshing!
SHERRY Gonzalez Byass Fino, Tio Pepe, Spain - 3oz./6 Bodegas Hidalgo La Gitana Manzanilla, En Rama, Spain - 3oz./8.50 SPARKLING Vilarnau Brut 2012, Macabeo Blend - btl/32 gls/7 Simonnet-Febvre Brut NV, Chardonnay Blend, Chablis, France - btl/38 gls/8 Contratto Brut Rosé 2007, Pinot Noir, Canelli, Italy - btl/50 gls/11 Garofoli Brut Rosé 2009, Montepulciano, Le Marche, Italy - btl/60 WHITE Tonnino Grillo 2013, Sicily, Italy - btl/26 gls/7 Karl Erbes Riesling 2013, Ürziger Würzgarten Kabinett, Mosel, Germany - btl/32 gls/8.50 Scarpetta Pinot Grigio 2013, Friuli-Venezia Giulia - btl/34 gls/9 Trimbach Pinot Blanc 2012, Alsace, France - btl/38 gls/10 Louis Latour Chardonnay 2012, Montagny 1er Cru, Burgundy, France - btl/46 gls/12.50 Farella Sauvignon Blanc 2013, Napa, California - btl/48 gls/13 Heggies Chardonnay 2013, Eden Valley, South Australia - btl/55 gls/15
Comte de Lauze Grenache Blanc Blend 2012, Châteauneuf-du-Pape, Rhône, France - btl/80 ROSE Fantini Farnese Montepulciano d'Abruzzo 2014, Abruzzo, Italy - btl/26 gls/7 Alois Lageder Lagrein 2014, Alto Adige, Italy - btl/36 gls/6.50 Miraval Cinsault Blend 2014, Côtes de Provence, France - btl/50 gls/13.50 RED Tonnino Nero d'Avola 2013, Sicily, Italy - btl/26 gls/7 Maitea Tempranillo 2012, Ribera del Duero, Spain - btl/34 gls/9 Alois Lageder Schiava 2014, Alto Adige, Italy - btl/36 gls/9.50 Pio Cesare Barbera d'Alba 2013, Piedmont, Italy - btl/42 gls/11.50 Laetitia Pinot Noir 2011, Arroyo Grande Valley, California - btl/45 gls/12.25 Beronia Tempranillo Blend 2010, Reserva, Rioja, Spain - btl/50 gls/13.50 Edge Cabernet Sauvignon 2012, Napa Valley, California - btl/52 gls/14.25 Guardoilvento Nerello Mascalese 2013, Etna Rosso, Sicily, Italy - btl/65 Bartinney Cabernet Sauvignon 2011, Stellenbosch, South Africa - btl/70 Louis Latour Pinot Noir 2003, Corton Grand Cru, Château Corton Grancey, Burgundy, France - btl/160
Happy Hour 5:30-7:00 Tuesday-Friday 9:00-10:30 Saturday $2 Off Cocktails $1 Beers 50% Off Bottles of Wine
Real Good Cream Ale, Fort Worth - 6.50
Rabbit Hole Rapture Nut Brown Ale, Justin - 6.50
Four Corners El Super Bee Saison, Dallas - 7
Peticolas Sit Down...Imperial IPA, Dallas - 7
Duché de Longueville, Cider, France, 750ml - 12
Cocktails listed with Lounge Menu
Enjoy a drink & a snack and watch your favorite teams in our new 2.0 Lounge! Perfect for after work or before Dinner. Great for groups!
Or book your group in our Private Dining Room. Call John Marsh for Details.
817-927-SERA for Reservations.
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