Tuesday - Saturday
5:30pm - 9:30pm
2418 Forest Park Blvd
Fort Worth, Texas 76110
“Can you say c’est magnifique about Sera? Because our experience was certainly that.
Whatever will be, will be. You’ll be happy.”
“The most thoughtfully composed, delicious, and attractive meal I have had
in DFW with the warmest service. I love Sera with all my heart.”
“The specialty wine list is dedicated to France and Spain’s best vineyards,
and waiters are knowledgeable enough to help you find the perfect pairing. ”
“Our meal was excellent, unexpected and adventurous!
Tried and liked new things I never would have before. ”
“Outstanding presentation and flavorful food.
I love the limited menu because all dishes we ordered were a hit with our group. ”
“....after the clams were long gone, I used the spoon
and made sure none of it went to waste.”
“Fabulous dinner tonight--great food, lovely service, nice atmosphere.
“Thanks for a great evening. The Paella was excellent and the Rhubarb Tart
was a great treat for our last glass of wine. Great job! We'll be back soon.”
“This is a dish that you will be dreaming of, days later”
“We both loved it and everyone we talked to while we were there was wowed.”
CHEESE & CHARCUTERIE
Robiola, Manchego, Moody Blue, Seasonal Accompaniments 16
Whiskey-Cured Salmon, Duck Prosciutto, Foie Gras Mousse, Mustard, House Pickles 21
Crispy Smelts - Romesco, Charred Lemon 10
Grilled Duck Hearts - Guanciale, Paprika Potato Crisp, Vanilla-Pickled Kumquat, Blueberry Mostarda 9
Charred Maitake Mushroom - Currants, Parmesan, Golden Balsamic, Basil 9
Olives, Almonds & Bread Cheese - Fines Herbs, Charred Baguette 10
Watercress Soup - Chorizo, Clams, Crème Fraîche, Black Pepper 8
Baby Greens - Moody Blue, Black Radish, Pistachio, Texas Grapefruit Vinaigrette 7
Spiked Watermelon Salad - Baked Chèvre, Peppadew, Watercress, Lemon-Lime Vinaigrette, Red Hawaiian Salt 9
Kale Caesar - White Anchovy, Parmesan Crisp, Cured Egg Yolk, Red Bell Pepper 9
Seared Scallops - Shiitake Mushrooms, Pearl Couscous, Sunflower Sprouts, Pickled Watermelon Relish, Mushroom Broth 20
Lavender Chicken - Artichoke, Carrot, Tarragon, Quinoa, Mustard Seed Demi 24
Lamb Spare Rib - Fava Bean Pesto, Fennel-Chicory-Cherry Salad, Guajillo-Hibiscus Mole, White Chocolate 26
Tri-Tip Steak - Texas-Raised Akaushi Beef, Spring Succotash, Mashed Yukon Golds, Béarnaise 28
Dry-Aged Duroc Pork Chop - Chèvre Polenta, Eggplant Caponata, Charred Endive, Dublin Cola Gastrique 30
Iced Tea 2.50 | French Press Coffee 4/Sm 6.50/Lg
Evian 6 | S. Pellegrino 6 | Dublin Root Beer 3.50 | Dublin 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.
Valdespino Fino, Inocente, Spain
Bodegas Hidalgo La Gitana Manzanilla, En Rama, Spain - 3oz./8.50
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
L'Oiseau d'Or Melon de Bourgogne 2012, Muscadet Sèvre & Maine, Loire, France - btl/28 gls/7.50
Karl Erbes Riesling 2013, Ürziger Würzgarten Kabinett, Mosel, Germany - btl/32 gls/8.50
Schmid Grüner Veltliner 2011, Satzen, Kemptal, Austria btl/36 gls/9.50
Eyrie Vineyards Pinot Gris 2013, Dundee Hills, Oregon - btl/40 gls/10.50
Farella Sauvignon Blanc 2013, Napa, California - btl/45 gls/12.25
Louis Latour Chardonnay 2012, Montagny 1er Cru, Burgundy, France - btl/46 gls/12.50
Domaine Guiberteau Chenin Blanc 2013, Saumur, Loire, France - btl/54 gls/14.75
J.J. Prüm Riesling, Graacher Himmelreich Spätlese, Mosel, Germany - btl/70
Domaine des Deux Puits Grenache Blend 2014, Côtes du Roussillon, France - btl/26 gls/7
Domaine Les Aphillanthes Cinsault Blend 2014, Côtes du Rhône, France - btl/32 gls/8.50
Prieuré de Montézargues Grenache Blend 2013, Tavel, Rhone, France - btl/38 gls/10
Xabec Carignan Blend 2008, Montsant, Spain - btl/28 gls/7.50
Maitea Tempranillo 2012, Ribera del Duero, Spain - btl/34 gls/9
Nadia Cabernet Sauvignon Blend 2012, Santa Barbara, California - btl/36 gls/9.50
Oddero Barbera 2011, Alba, Piedmont, Italy - btl/40 gls/10.50
Laetitia Pinot Noir 2011, Arroyo Grande Valley, California - btl/45 gls/12.25
Franco Serra Nebbiolo 2011, Barbaresco, Piedmont, Italy - btl/50 gls/13.50
Beckmen Vineyards Grenache 2012, Santa Ynez Valley, California - btl/52 gls/14.25
Guardoilvento Nerello Mascalese 2013, Etna Rosso, Sicily, Italy - btl/65
Keenan Cabernet Sauvignon 2011, Napa, California - btl/75
Louis Latour Pinot Noir 2003, Corton Grand Cru, Château Corton Grancey, Burgundy, France - btl/160
Weekly Drink Specials
Tuesday - $3.50 Draft Beer
Wednesday - 50% Off Bottles of Wine
Panther Island Real Good Ale, FWTX - 6.50
Rabbit Hole 10/6 English Pale Ale, Justin - 6.50
Four Corners El Super Bee, Dallas - 7
Peticolas Great Scot!, Dallas - 7
Duché de Longueville, Cider, France, 750ml - 12
$20/btl corkage charge waived
with bottle purchase from list.
A Taste of Sera, May 19-21
Grilled Duck Hearts - Guanciale, Paprika Potato Crisp, Vanilla-Pickled Kumquat, Blueberry Mostarda
Spiked Watermelon Salad - Baked Chèvre, Peppadew, Watercress, Lemon-Lime Vinaigrette, Red Hawaiian Salt
Smoked Tomato Cioppino - Littleneck Clams, Soft Shell Crab, House Bacon, Pearl Couscous
A Taste of Sera is served Tuesday-Thursday 5:30-7:30 for $25 per person.
Call now for Reservations!
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.