Restaurant Week at Five Sixty

Nikon D300 with 50mm Nikkor

Five Sixty Restaurant, Dallas, Texas

Appetizer: Crispy Shrimp and Lobster Springroll: Fresno Pepper, Ten Spiced-Honey Dipping Sauce

Amuse bouche: green beans and walnuts

Main Course: Crispy Texas Quail “General Tso” Style: Baby Mizuna, Puffed Rice Stick, Smoked Chili Oil, Sweet Soy Sauce

Dessert: Chocolate Angel Food Cake: Cherry-Vanilla Ice Cream, Chocolate Dipped Cherries