Supper Friends 11.20.15: Seasonal Splendor w/ Guest Chef Andre Natera

Andre_Natera_food4Supper Friends:
Seasonal Splendor
w/ Guest Chef Andre Natera

at The Swoop House
November 20th, 2015
cocktail hour starts at 7 p.m.



(We cannot make any dietary accommodations for this meal)


House Made Butter Dipped Radishes

Leek & Watercress Soup with Smoked Potato

Watermelon Tartare


Roasted Mount Rose Apple
Burgundy Truffles | Foie Gras Mousse | Pie Pumpkin


Puh er Smoked Duck Breast
Kobocha Squash Puree | Hay Scented Carrots | Honey Duck Jus


Horseradish Crusted Veal
Celery Root Puree | Pickled Kohlrabi | Veal Jus


Coffee Ice Cream
Pickled Cherries | Pumpkin Puree | Pumpkin Cake

(We cannot make any dietary accommodations for this meal)

About the Chef

Chef Andre Natera in Dallas, TX on December 6, 2012Executive Chef André Natera’s personal food philosophy is  “seasonal ingredients and modern techniques.” For the last 18 years, Chef Natera has been creating unique dishes, and his menus are a product of refined flavors that are familiar and enjoyable, creating a pleasant surprise for the palate.  He has brought these attributes to the table for guests at Omni Barton Creek Resort & Spa.

Chef Natera began his culinary education at Le Cordon Bleu College of Culinary Arts, located in Portland, Ore., and continued his education through the years with various food certification programs, including a Techniques of Healthy Cooking program at the Culinary Institute of America in St. Helena, Calif. It was during that time in Northern California that the fresh market concept began to shape his current culinary philosophy. He draws inspiration from Mother Nature, which he refers to as “the true work horse in the kitchen.”

Natera began his career near Portland as an assistant to the pastry chef at Greenwood Inn Resort.  At the young age of 27, he got his first big role as Executive Chef at the Renaissance Esmeralda Resort & Spa in Southern California, and has not looked back. He has held the position for more than a decade at some of the most prestigious venues in the country including the Pyramid Restaurant & Bar at the Fairmont Dallas; as well as Marquee Grill, Village Kitchen and Toko V in the esteemed Highland Park Village of Dallas.

Through the years, he has received numerous honors and accolades including “Rising Star Chef”  by the Dallas Food & Wine Festival, and was twice named “Best in DFW Chefs” by The Dallas Morning News. He also earned a finalist spot in D Magazine’s poll for best chef in Dallas. Under his leadership the Pyramid Restaurant & Bar was awarded 4 stars from 2 stars, and in the 2012 Zagat Guide, the restaurant received a score of 29 out of 30 for food – making it one of only seven establishments in the state of Texas to receive that distinction.

While not running the kitchen, he enjoys boxing.  At the end of the day, he wants to offer his patrons a fresh, simple and approachable dining experience.

About Our Suppers

Menu priced at $55 per person (not including tax & 20% gratuity)
Doors & Appetizers at 7pm
Courses served at 7:45pm


We cannot make any dietary accommodations for this meal. Before making your reservation, read the menu & make sure that everything we’re serving will suit your dietary preferences.


An Amazing Wine selection and beer is available at the SWOOP House.
Our wine collection has been carefully curated by Greg Randle, Certified Wine Educator (CWE).
Like us on Facebook Today


Seating is limited! The amount of seats in the drop down window below are the TOTAL amount of seats left for the supper. Please make sure that we have availability for your entire party before booking!

Reservations are Non-refundable. However once a seat is purchased, it can be transferred to another person for the same supper. If you arrange for someone to take your seat, please let us know so that we can update the name on your place setting.




Bookings are closed for this event.