Moxies Dallas Uptown Restaurant

Tender roasted Brussels sprouts tossed in a savory miso maple glaze, topped with crisp pancetta bacon and toasted sliced almonds.

Crispy fried calamari combined with light tempura shrimp and blistered shishito peppers, drizzled with zesty sriracha aioli and sweet chili sauce.

Crispy golden sweet potato fries lightly seasoned and served with house-made creamy chive aioli dipping sauce.

Warm and creamy baked dip loaded with succulent lump crab meat and melted aged white cheddar, served with toasted lemon garlic crostini.

Fresh Ahi tuna layered with seasoned sushi rice, creamy avocado, diced mango, soy ginger glaze, and spicy mayo, served alongside crispy seasoned prawn crackers.

Golden crispy tofu wok-tossed with roasted cashews, fresh ginger, sesame, and crisp garden vegetables, served with butter lettuce cups and spicy vegan mayo.

Crispy chicken bites tossed in sweet Thai chili sauce and sriracha aioli, finished with fresh sliced cucumbers and crunchy toasted cashews.

Tender tenderloin sirloin steak bites marinated in rich house seasonings, seared to perfection and served with creamy horseradish aioli.

Classic Canadian fresh-cut fries piled high with rich beef gravy, melted local cheese curds, and fresh chopped chives.

Pan-seared pork dumplings served with zesty chili ponzu sauce and vibrant fresh mango salsa.

Freshly hand-cut potato fries seasoned simply with kosher salt and freshly cracked black pepper.

Fresh hand-smashed avocado mixed with roasted corn, pico de gallo, crumbled feta cheese, and fresh lime juice, served with Tajín-dusted corn tortilla chips.

Pan-seared plant-based dumplings filled with seasoned vegetables, served with savory chili ponzu dipping sauce and fresh mango salsa.

Tender crispy chicken tossed with cashews, ginger, sesame, and fresh crunchy vegetables, served with crisp wonton strips, butter lettuce, and spicy mayo.

Seared lump crab cake in a crispy breadcrumb coating, served over a light lemon cream, topped with fresh arugula and grapefruit segments.

Deconstructed roasted tomato bruschetta paired with creamy feta cheese, garlic, and garden-fresh herbs, accompanied by grilled garlic crostini.

Pan-seared Ahi tuna over edamame beans, avocado, snap peas, toasted cashews, and fresh greens, drizzled with cucumber emulsion and Thai peanut dressing.

Grilled chicken breast, crispy Italian salami, fresh garden greens, and vegetables dressed in white balsamic vinaigrette and topped with shaved Grana Padano cheese.

Fresh kale and organic quinoa tossed with candied pecans, crisp apple slices, dried currants, toasted breadcrumbs, and Grana Padano cheese in a bright lemon vinaigrette.

Rich beef broth loaded with caramelized onions, topped with a toasted baguette slice and smothered in bubbling melted Gruyère cheese.

Crisp romaine heart salad tossed in house-made classic Caesar dressing, topped with rustic croutons and grated Grana Padano, served with garlic ciabatta baguette.

Fresh hand-cut artisan greens, sliced cucumbers, ripe strawberries, avocado, aged cheddar, toasted seeds, and quinoa tossed in white balsamic vinaigrette.

Pan-seared salmon served over crisp iceberg lettuce, smoky bacon, soft-boiled egg, crumbled feta, rustic croutons, and a tangy ranch sun-dried tomato dressing.

Grilled tenderloin steak over fresh artisan greens, feta and goat cheese, grape tomatoes, creamy avocado, roasted corn, red onions, spicy vinaigrette, and goat cheese crostinis.

12 oz Prime New York strip steak grilled to your preference and served with signature garlic herb butter.

Center-cut tenderloin filet grilled over open flame and finished with house-made rich red wine demi-glace.

16 oz Prime rib eye steak cooked over open flame for maximum marbling, flavor, and tenderness.

Prime 8 oz sirloin steak paired with vibrant house-made chimichurri, fresh arugula salad, and crispy fresh-cut potato fries.

Fresh seared Ahi tuna, marinated tofu, shiitake mushrooms, soft-boiled egg, crisp greens, and quinoa dressed in Thai peanut dressing and spicy mayo.

Fall-off-the-bone slow-cooked pork baby back ribs glazed in signature sweet BBQ sauce, served with seasonal vegetables and your choice of side.

Savory miso broth loaded with traditional ramen noodles, chili garlic, sesame oil, shiitake mushrooms, scallions, and a soft-boiled egg.

Pan-roasted chicken tossed with rigatoni pasta in a creamy wild mushroom and Madeira wine sauce, served with fresh garlic ciabatta baguette.

Cajun-spiced blackened mahi mahi served over savory chorizo and corn hash, smooth mashed potatoes, and fresh salsacado.

Juicy grilled chicken breast, marinated tofu, shiitake mushrooms, soft-boiled egg, fresh greens, and quinoa tossed in Thai peanut dressing and spicy mayo.

Pan-seared Scottish salmon served over nutrient-dense ancient grains, drizzled with lemon herb sauce, accompanied by sautéed seasonal vegetables.

Nourishing plant-based bowl loaded with marinated tofu, shiitake mushrooms, soft-boiled egg, fresh vegetables, greens, and quinoa with Thai peanut sauce.

Chicken breast coated in sweet and smoky chipotle mango dry rub, served with lemon quinoa, seasonal vegetables, avocado, and fresh pico de gallo.

Crispy shiitake mushroom protein, wild mushrooms, sautéed fresh garden vegetables, and crunchy cashews tossed in soy ginger glaze over fluffy jasmine rice.

Plump sautéed shrimp simmered in classic creamy red Thai curry sauce with cashews and fresh garden vegetables, served over jasmine rice.

Sautéed fresh garden vegetables simmered in authentic creamy red Thai curry sauce topped with roasted cashews, served over fluffy jasmine rice.

Savory pork sausage ragù tossed with tender fresh pappardelle pasta, Italian herbs, and shredded Manchego cheese, served with garlic ciabatta.

Tender chicken breast slices simmered in creamy red Thai curry with cashews and crisp fresh vegetables over jasmine rice.

Flame-torched aburi salmon and panko-crusted shrimp pressed with miso mayo, pickled serrano peppers, and furikake seasoning.

Fresh Ahi tuna, crunchy panko shrimp, creamy avocado, and cucumber wrapped in sesame soy paper, finished with spicy gochujang sauce.

Freshly minced Ahi tuna tossed in miso mayo and umami sauce over crispy pan-seared rice cakes, garnished with nori and microgreens.

Blackened chicken breast, crisp pancetta bacon, cheddar cheese, garlic mayo, shredded lettuce, and ripe tomato on a toasted brioche bun.

Thinly sliced 5.5oz sirloin steak, peppery arugula, fresh tomato, pickled red onions, feta and goat cheese, and horseradish aioli on toasted artisan bread.

Plant-based Beyond Meat patty topped with melted aged white cheddar and signature burger sauce on a warm buttered brioche bun.

Classic beef patty melted with cheddar cheese and signature house burger sauce on a buttered toasted brioche bun.

Cajun-spiced blackened shrimp served in soft corn tortillas with sweet corn salsa, spicy aioli, pickled onions, served with chips and guacamole.

Crispy hand-breaded chicken breast with melted cheddar, crunchy pickles, crisp lettuce, and spicy bo ssam hot sauce on a brioche bun.

Spiced mahi mahi fish fillet topped with fresh mango slaw and garlic herb aioli, served with a side super greens salad.

Classic beef patty topped with cheddar cheese and signature burger sauce, wrapped in crisp fresh iceberg lettuce in place of a bun.

Juicy beef patty stacked with aged white and orange cheddar, house burger sauce, caramelized sautéed onions, crispy bacon, and tangy BBQ sauce.

Decadent warm white chocolate brownie served with hot chocolate fudge sauce, vanilla bean ice cream, and real whipped cream.

Warm date sponge cake loaded with candied pecans, covered in rich buttery caramel sauce and bourbon crème anglaise, served with vanilla bean ice cream.

Tart key lime pie in a graham cracker pecan crust, topped with fluffy pecan whipped cream and fresh grated lime zest.