Sera Dining and Wine Fort Worth

Tuesday - Saturday

5:30pm - 9:30pm

2418 Forest Park Blvd

Fort Worth, Texas 76110

817-927-7372

DINING & WINE

DINNER

CHEESE & CHARCUTERIE

 

Cheese

Texas Chèvre, Bellwether Farms Pepato, Veldhuizen Bosque Blue, Seasonal Accompaniments  15

 

Charcuterie

Whiskey-Cured Salmon, Duck Prosciutto, Chicken Liver Mousse, Mustard, Pickled Okra, Onions & Chiles  20

 

 

SMALL PLATES

Charred Maitake Mushroom - Arugula, Parmesan, Fig, Golden Balsamic  9

 

Olives, Almonds & Bread Cheese - Fine Herbs, Crostini  10

 

Gulf Oysters - Fresno Chile-Apple Mignonette  11

 

Caramelized Onion Soup - Parmesan Crisp  8

 

Mixed Greens - Bosque Blue Cheese, Curried Hazelnuts, Golden Raisins, Fennel, Spiced Apple Cider Vinaigrette  7

 

Black Caesar - Kale, Acorn Squash, Crispy Capers, White Anchovy, Black Garlic Vinaigrette, Parmigiano-Reggiano Crisp, Cured Farm Egg Yolk  9

 

 

LARGE PLATES

 

Squid Ink Paella - Smoked Oysters, Corned Bison, Beets, Green Onion  25

Gulf Redfish - Pearl Couscous, Fennel, Shiitake, Orange, Charred Chile-Caper Relish  28

Amish Chicken - Lentils, Turnips, Celery, Red Bell Pepper-Chèvre Purée, Lemon Gremolata  24

 

Five-Spice Duck Confit - Cannellini Bean Ragout, Baby Greens, Radish, Marble Potatoes, Golden Raisin Demi  25

Texas Bison Osso Buco - Polenta, Endive, Lemon, Garlic, Juniper Jus  30

 

 

BEVERAGES

 

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

 

Evian  6   |    S. Pellegrino  6

 

Reed’s Ginger Ale  3.50   |   Dublin Root Beer  3.50   |   Dublin 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

Texas Chèvre, Bellwether Farms Pepato, Bosque Blue, Seasonal Accompaniments  15

 

Charcuterie

Whiskey-Cured Salmon, Duck Prosciutto, Duck Liver Mousse, Mustard, Pickled Okra, Onions & Chiles  20

 

 

SMALL PLATES

 

Biscuits & Gravy - Herbed Buttermilk Biscuits, Duck Confit-Giblet Gravy, Parsley, Pickled Chiles  9

Whiskey-Cured Salmon - Apple-Potato Latke, Crème Fraîche, Pickled Onion, Caviar  11

 

Gulf Oysters - Fresno Chile-Apple Mignonette  11

PEI Mussels & Frites - Lamb-cetta, Garbanzo, Red Bell Pepper, Leeks  14

Roasted Apple-Celery Root Soup - Crème Fraîche, Herbs  8 

 

Black Caesar - Kale, Acorn Squash, Crispy Capers, White Anchovy, Black Garlic Vinaigrette, Parmigiano-Reggiano Crisp, Cured Araucana Egg  9

 

 

LARGE PLATES

 

Carrot Cake French Toast Cakes - Golden Raisins, Sweet Cream Chèvre, Hazelnut Maple Syrup, Bourbon Toffee  12

 

Fritatta du Jour - Chèvre, Maitake Mushrooms, Red Bell Pepper, Leeks, Apple Cider Vinaigrette  12

 

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

 

Gulf Redfish - Pearl Couscous, Fennel, Shiitake, Orange, Charred Chile-Caper Relish  24

 

 

A LA CARTE

 

Add Poached Egg  3        Lamb-cetta  5        Waffle & Honey Butter  5

Potato Hash  5                  Cheese Grits  5

 

 

BRUNCH LIBATIONS

 

Apricot Bellini  $7 Glass

Pom-settia  $7 Glass

Mimosa   $5 Glass   $25 Carafe

Homemade Sangria  $7 Glass      $26 Carafe

 

 

BEVERAGES

 

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

 

Evian  6   |    S. Pellegrino  6

 

Reed’s Ginger Brew  3.50   |   Dublin Root Beer  3.50   |   Dublin 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.

WINE

SHERRY

Valdespino Fino, Inocente, Spain

- 3oz./6.50

 

Bodegas Hidalgo La Gitana Manzanilla,

En Rama, Spain - 3oz./8.50

 

Emilio Lustau Amontillado, La Plaza Vieja, Spain - 3oz./5.50

Sherry Flight one ounce of each - 7

 

SPARKLING

Frattina Brut NV, Prosecco, Friuli, Italy - btl/28 gls/6

 

Simonnet-Febvre Brut Rosé NV, Pinot Noir, Chablis, France - btl/48 gls/10.50

 

Domaine de Montbourgeau Brut NV, Chardonnay, Jura, France - btl/55 gls/12

Laurent-Perrier Brut Millésimé 2004, Chardonnay Blend, Champagne, France - btl/120

 

WHITE

 

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

 

Handley Gewürztraminer 2012, Anderson Valley, Mendocino, California - btl/36  gls/9.50

 

Hendry Ranch Chardonnay 2013, Unoaked, Napa, California -  btl/40  gls/10.50

 

Brooks Riesling 2011, Willamette Valley, Oregon - btl/44  gls/12

 

Raats Chenin Blanc 2009, Stellenbosch, South Africa - btl/50  gls/13.50

Domaine Bechtold Pinot Gris 2012, Silberberg, Alsace, France - btl/55  gls/14.75

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

 

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

 

ROSE

Armas de Guerra Mencia 2013, Bierzo, Spain - btl/26  gls/7

 

Yves Cuilleron Syrah 2013, Sybel, Rhone, France - btl/40  gls/10.50

 

RED

Domaine Sainte-Eugénie Merlot Blend 2010, Le Clos, Languedoc, France -  btl/26  gls/7

 

Zingara Montepulciano 2011, Abruzzo, Italy - btl/32  gls/8.50

 

Sawtooth Cabernet Sauvignon 2010, Snake River Valley, Idaho - btl/35  gls/9.25

 

Chateau des Labourons Gamay 2011, Fleurie, France - btl/40  gls/10.50

 

Ravines Pinot Noir 2011, Finger Lakes, New York - btl/45  gls/12.25

 

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

 

Domaine des Lises Syrah 2012, Crozes-Hermitage, Rhone, France - btl/65

 

Brunch Libations

 

Homemade Sangria, Mimosas, Apricot Bellinis, Pom-settias

DRAFT BEER

Panther Island Real Good Ale, FWTX - 6.50

Community Vienna Lager, Dallas - 6.50

Revolver Blood & Honey, Granbury - 7

Peticolas Lost Epic, Dallas - 8

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

New Year's Eve 2014

 

We are currently taking Reservations for New Year's Eve. Our special a la carte menu will feature Gulf Oysters($12), Foie Gras($16) or Burratta Mozzarella($10) for Small Plates, choice of Roasted Cauliflower-Saffron Soup($9) or Black Caesar Salad($9) and Large Plate offerings including Texas Bison Osso Buco($30), Gulf Cioppino($28), Bandera Quail($24) or a Vegetarian dish featuring Hen of the Woods Mushrooms & Baby Beets($18). Desserts will include Chef Jen Williams' Chèvre Cheesecake($9) or Crème Brûlée($9).

 

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