Who We Are Our Wines Events Facility Rental Bistro LightCatcher Gift Baskets Wine Club Hours and Directions Press FAQS Home ONLINE STORE   For PRINTABLE Directions,click

Dinner Menu Thursday • Friday • Saturday 5:30 - 10 Starter Course • Chef’s Fromage Plate: Three cheeses - St. Andre, Humboldt Fog, Grafton Cheddar/Blue Duet, prosciutto & fruits, tomato & toasted focaccia / 18 • Oysters LightCatcher / 14 • Spicy Crab Cake, smoked paprika aioli / 8 • Grilled Ahi tuna, grape/caper salsa, dipping sauce / 10 • Tuxedo lobster raviolis with white wine cream sauce & gorgonzola cream / 12 •Appetizer Flatbreads / 8 ea • MARIN: roasted garlic purée, portobello mushroom, feta, shallots, parmesan • MARGHARITA: Fresh mozzarella, fresh tomatoes, basil oil, micro-arugula • FABIO: Prosciutto, mozzarella, sun-dried tomatoes, artichoke hearts photo by Bud Kennedy Salad Course • LightCatcher - Mixed artisan field greens salad, Bistro Pecan pieces, dried cranberries, feta, White Goddess house dressing / 8 • Winter Spice - Wild baby arugula, comice pear, pomegranate seeds, blood orange viniagrette, bacon lardons/ 9 • Blue Apple - Apple basket with mixed artisan field greens, honey toasted walnuts, Stilton blue cheese, white balsamic herb dressing / 10 Main Course • LightCatcher Crabcakes; garlic cream mashers; roasted asparagus & parmigiano / 22 • Chargrilled Marinated Flank Steak; smoked gouda/lemon orzo, sautéed grape tomatoes; pine nuts & fresh micro-basil /22 • Pan sautéed Sea Scallops; Parmigiano & celery root purée risotto; black trumpet mushrooms / 24 • Osso Bucco - braised veal shank; goat cheese polenta; ginger glazed Thumbelina carrots / 25 • Seared Duck Breast; Savory pancakes with Speck; Merlot demi-glace; roasted cippollini onions & ruby chard/ 25 • Chargrilled Lamb Choplettes; celery root & potato purée; grilled leeks & bacon lardons / 26 • Chargrilled hand cut beef tenderloin 8 oz filet; mashers; heirloom tomatoes & spring onion; Merlot sauce or Chef’s butter/ 28- • Chargrilled hand cut beef rib eye 12 oz steak; mashers; heirloom tomatoes & spring onion; Merlot sauce or Chef’s butter/ 28 • "Oscarize" your steak with a crabcake, browned-butter hollandaise and roasted asparagus / add 13 • "Claudine" your steak with grilled sea scallops & white wine cream sauce / add 11 • Fois Gras butter quenelle for your steak / 4 Sweet • Chocolate tart with Black Cherry Gelato • Cabernet Sauvignon Crême Brulée with CabSav poached baby pear • Cappucino Cheesecake with Chocolate paint and Brandied Milk Foam • LightCatcher Bread Pudding with warm Brandied Crême Anglaise • Sorbets & Gelatos GROUPON guests: The current Groupon is good for dinner service only, Thursday, Friday and Saturday evenings. Some items above are not on the Groupon menu, but most are available. Additional plates are subject to additional cost. Split plates are subject to split charges. Dine in only. Our WINE PRICES By the Glass, Drink Here and Take Home bottle are on our OUR WINES page Lunch Menu • Garlic & Lemon Hummus with toasted bread   6.95 • Crab Cake Appetizer Dressed greens & smoked paprika aioli   7.95 • Buttermilk Texas 10115 Onion Rings   6.95 • Oysters LightCatcher    13.95 • French Onion Soup    11.95 • LightCatcher Salad Mixed artisan greens lightly tossed with our White Goddess dressing, feta crumbles, bistro pecans & craisins. Side of grapes & bread 11.50 With roasted airline chicken breast 14.95 with grilled ahi tuna steak 17.95 • Crab Cakes Two lightly spicy lump meat crabcakes, smoked paprika aioli LightCatcher side salad, grapes and toasted focaccia 19.95 • Lobster Raviolis Tuxedo raviolis napped in a white white lemon cream sauce LightCatcher side salad & grapes 18.95 • Wine Country Cheese Platter for 2 Three specialty cheeses, olives, sausage, Bistro pecans, grapes, dried cherries, bread & crackers. 19.95 • Crush Crew Quesadilla Large toasted flour tortilla filled with chicken, cheeses and caramelized onions. Side of sour cream. LightCatcher side salad & grapes. 11.95 • Individual Pizzettes • • Fabio: Prosciutto, mozzarella, artichoke hearts, sun dried tomatoes • Princess Margharita: Mozzarella, fresh tomatoes and fresh basil - simple and garden perfect. • Tuscan: Sausage, mushrooms, caramelized onions & mozzarella atop our sun-dried tomato/roasted red bell pepper sauce • Marin: Roasted garlic puree, portabello mushroom, shallots, feta with LightCatcher side salad & grapes. 12.95 BURGERS Half-pound Angus beef patty on a toasted brioche sesame seeded bun Side of chips & grapes 11.95   Side of salad & grapes 13.95 CHOOSE FROM • Jazz Burger Blue cheese/cream cheese spread, caramelized onions & fresh artisan greens. • Classic Burger Tomatoes, red onion, mayo, ketchup & greens •Black Bean/Chipotle Veggie burger ... choose style • Beef Sirloin Panino Sliced beef sirloin on a toasted panino, with caramelized onions, sauteed mushrooms, baby arugula and homemade horseradish mayo. Grapes. Side of kettle chips 11.95 Side of salad 14.95 • Shortrib Beef & Pepperjack Sammy Pulled wine-braised beef, pepperjack cheese, pickled red onion, tomato & wild baby arugula on Texas brioche toast. Side salad & grapes 13.95 • Chicken Salad on Toasted Brioche Chicken breast, grapes, walnuts, a little red onion & creamy dressing presented on toasted brioche with a sliced HB egg. Grapes. Side of kettle chips 10.95 Side of salad 12.95 •Big Ol' BLT Smoked applewood bacon, fresh artisan greens, mayo and fresh tomato on toasted potato bread. Side of kettle chips 9.95    Side of salad 11.95 Splits Additional plate with grapes and side salad or chips - 6 Sides Small LightCatcher Side Salad 3.95   SPECIAL ORDER CAKES: If you have a birthday or other special day for which you would like us to provide a cake: (We do not allow outside cakes to be brought in during normal hours or Jazz Sundays. Private facility rentals (weddings, etc.) may bring in a cake.) With a one week notice we can make your choice of: •White cake •Chocolate cake •Carrot cake •Coconut cake      Frosting: ••White buttercream ••Chocolate buttercream            10" round 2-layer cake (serves up to 16) - $29 1/2 sheet single layer (serves up to 24)- $39 Full sheet single layer (serves up to 40)- $49 We provide plates, forks and napkins. You take home any leftovers. When you order, please tell us what you would like written on the cake. Tasting Room Hours: Sunday thru Wed 12 - 6 Thur • Fri • Sat 12 - 10 Bistro Service Hours: Cheese Platters Mon - Saturday 12 - 4 Lunch Fri • Sat • Sun 12 - 3:30 all ages welcome Dinner Thu • Fri • Sat 5:30 - 10 ages 12 and older only at dinner, thank you For reservations call: 817-237-2626   © all rights reserved

Contemporary Texan Wine Cuisine Relaxed Dining with a Sense of Style Featuring our medal-winning wines and deliciously paired foods. We use the entire winery to host you. There is seating in our Barrel Room, where you are surrounded by wines aging in barrels, and on our Terrace & Pavilion with both protected Pavilion and open flagstone seating on our elevated Terrace, under the oaks - the perfect place to enjoy fresh air, birdsong and the cheerfulness of our red patio umbrellas.      "Bistro LightCatcher" explains our underlying philosphy - small, informal yet stylish, a backbone of delicious and unpretentious dishes that pair with our medal-winning wines - all created to please the palate, the eye and the spirit. We underpromise and overdeliver. That's what makes us happy to do, and will, hopefully, make you happy to experience. Atmosphere: We are an authentic, family run working winery. The look is a mix of Texan, Tuscan and Californian, reflecting Caris & Terry's tastes - warm and pretty, with touches of elegant and rustic... The Barrel Room, also our dining room, is full of barrels in which our wines are aging. Our elevated Terrace and Pavilion offer protected outdoor seating, looking out onto our treed acreage. Food style: We've been described as New Californian, New American and Wine Country - and we've decided that this combines into "Contemporary Texan".... We focus on seasonal product, locally produced if possible, with an emphasis on quality of the goods we start with to create dishes that are delicious and appropriate to our various wines.     Chef Caris brings classic French technique, Texan earthiness and Californian love of international inspirations to updated reinventions and new creations. She is inspired by all things good, be they Italian, French, Texican, or Alien... she believes in balanced, delicious flavors and wants to satisfy you as much as she wants you to want more. Dress Code: Upscale-Casual Bistro Hours: Mon - Sat - Cheese Platters for Two are available from 12 - 4 Lunch: Fri • Sat • Sun  12 - 3:30 Jazz Sundays Regular lunch service from 12 - 2 (no admission required) Jazz lunch service is from 3 - 6 (jazz admission paid) Dinner: Thu • Fri • Sat   5:30 - 10 To maintain the atmosphere of dinner service, we ask no children under 12 at Dinner, thank you. Reservations are strongly advised as we can fill up fast, and are required for • all Groupon guests • seating after 8 pm • if you have more than 4 people in your party. Saturday February 11 - As we're doing the first of our Valentine's Dinners this evening, we will only offer Cheese Platters in the Tasting Room from 12 - 2, and will otherwise not offer lunch service. GROUPON GUESTS PLEASE CLICK HERE FOR MORE INFO VALENTINES DINNERS 2012 Please click here for the menu page Saturday February 11 & Tuesday February 14th Four course dinner with optional paired wines Live music and dancing to The Tony Hakim Trio $85 per person dinner only $25 per person paired wines plus tax and 17% tip Please call to reserve - 817-237-2626 SATURDAY MARCH 17th - St Paddy's Day featuring The Trinity River Whalers from 7 - 10 pm Dinner will be offered as a buffet for a per-plate cost, with various choices including, of course, Chef Caris' famous Shepherd's Pie... (no regular dinner service this evening) Admission: $10 per person Buffet open 6:30 - 9 Wine available 12 - 9:30 This is a 21+ only event Tasting Room Hours: Sunday thru Wednesday 12 - 6 Thur • Fri • Sat 12 - 9 Owner-Chef-Winemaker Caris Palm Turpen member Les Dames d'Escoffier Texas Chef's Association/Fort Worth Chapter Winner Fort Worth Weekly Best of 2011 "Best Alfresco Dining" Critic's Choice (we also have indoor seating) Winner Fort Worth Weekly Best of 2009 "Best Kept Secret" Critic's Choice writeup:      "You'll have one of those "It doesn't get any better than this" moments sitting on LightCatcher's lovely, breezy patio overlooking lush gardens, listening to live jazz (if it's the first or third Sunday of the month), sipping a glass of one of the LightCatcher's award-winning wines, and dining on sublime bistro dishes. The small menu changes frequently to take advantage of the best fresh, local produce, but in onwer-winemaker-chef Caris Turpen's hand you'll never go wrong, whether she's dreamed up an asparagus-ricotta tart, smoked duck with fig jam and pearl couscous, or an orange panna cotta with dark-chocolate sauce. How have you never heard of this marvelous place? Well, mostly because you actually have to drive through two other towns to geth there. But for lovely scenery, amazing food and wine, and sometimes even legendary jazzbo Johnny Case on the ivories, LightCatcher is well worth the trip." Napa meets North Texas at Bistro LightCatcher Winery’s new dinner menu feels like a little bit of California in Tarrant County By JUNE NAYLOR Special to the Star-Telegram Don’t look now, but one of North Texas’ more interesting wineries is acting a lot more like a vineyard restaurant you might find in West Coast wine country. LightCatcher Winery, an appealing retreat in a rolling, live oak-covered patch of real estate just west of Loop 820, near Lakeside, has expanded its service from light lunches to full dinner service on weekends. We started our recent, revelatory Friday-evening visit in the tasting room, where we sampled three wines ($5 per person) to decide which would be right for our dinner. It’s just one of several ways in which winemaker/chef Caris Turpen is making LightCatcher one of the outstanding gastronomic options in North Texas. Of the tastes I tried two Friday evenings ago, the 2003 LightCatcher merlot and the 2004 LightCatcher cab — made with grapes grown near Lubbock — were so good that my table of five ordered one bottle of each ($26 and $30, respectively) to drink with dinner. And what a meal it was: Start to finish, my table of fairly demanding diners agreed we’d be back time and again. The Summer Yum appetizer plate ($11) set the tone, with "bruleed" Texas figs and grilled local peaches, the latter decorated with fresh basil and cracked pepper, providing lavish fresh flavor. Alongside were a wedge of French brie, Marcona almonds, ribbons of prosciutto, handmade Parmesan bread straws and olives that Turpen infuses with rosemary and orange. Nearly as winning, the cheese plate ($16) starred white Cheddar, Jarlsberg and more brie. Flanking the cheeses, which change according to whatever’s interesting at the market, were dried cherries and blueberries, sliced sausage, and pecans crusted with a shell of brown sugar, butter, Herbs de Provence and a hint of cayenne. The flank steak ($18), our favorite among the three entrees we tried, was a gorgeous rendition of what isn’t always an impressive cut. This tender version was marinated in soy sauce, brown sugar, red wine and fresh peaches, grilled exactly to our requested color, and served with obscenely rich — and addictive — "adult" mac and cheese, dressed up with smoked gouda, pancetta and a drizzle of white truffle oil. That sinful side is available with the dry-aged steaks ($28-$34), too. The roasted Parmesan-crusted tilapia ($18), a nice surprise, was treated to a chardonnay sauce finished with a touch of cream and served with couscous. Best for a hearty appetite, the Italian meatballs ($14) were slathered in a roasted red pepper-tomato-wine sauce and topped with melted mozzarella in a ring of rustic mashed potatoes packed with cream, butter and garlic. Look for more offerings at LightCatcher, such as winemaker dinners offering elaborate menus with wine pairings, and an evolving weekend dinner menu. From front, heirloom tomato and buffalo mozzarella salad with fresh home-grown tomatoes, profiterole dessert, and a "cowboy-cut" bone-in rib-eye with half a roasted sweet onion and "adult" mac and cheese, topped with roasted asparagus spears and a merlot demiglace. The wine is a 2004 LightCatcher cabernet sauvignon. Star-Telegram/ Paul Moseley Fort Worth Star Telegram April 2007 Food Review "Light Touch" by JUNE NAYLOR SPECIAL TO THE STAR-TELEGRAM      A woman of multiple talents, Caris Turpen could teach the rest of us a few things about multitasking. With husband Terry Turpen, she is owner and winemaker at the popular LightCatcher Winery in far, far west Fort Worth. Along with a welcoming tasting room inside an attractive stone building, Turpen offers a gift shop with lots of goodies for wine drinkers and people who like to entertain.      But what impressed me most on my recent stop at LightCatcher was Turpen's touch with edibles to be enjoyed on a sunny patio. Add a bottle of wine to the mix, and you've got a blissfully lazy afternoon.      Dragging a couple of adventurous girlfriends along, I wasn't sure what we'd find at an upstart winery in a fairly unlikely location - west of Lake Worth, almost to Azle. Once ensconced at our al fresco table basking in a gentle breeze, we were pleased to find a surprisingly appealing menu.      There was a mesclun greens salad topped with spicy candied pecans, feta crumbles and dried cherries with a tarragon vinaigrette, with a dessert plate of molten chocolate cake drizzled with berry puree.      While we weighed our options, we tucked into a platter of Manchego, goat and smoked Gouda cheeses grilled bread, crackers, spicy-sweet pecans, mixed olives, grapes and Craisins. ($8). We shared a bottle of LightCatcher's Texas Roads Pinot Grigio, sweeter than most I've tasted but suitable for a warm afternoon.      We zeroed in on the Tuscan "pizzette" ($9.50), an addictive pizza square with a slightly chewy crust, topped with jack and mozzarella cheeses, crumbled sausage, sliced mushrooms and sweet caramelized onions. Dressing up the plate was a fluff of the aforementioned mesclun salad with red grapes.      Then we turned our attention to the quesadilla ($9.50), a big flour tortilla folded around a Mexican cheese blend, more of those caramelized onions and lush, chopped shreds of juicy brisket; the quesadilla was toasted to provide a crunch at the edges.      We also loved the half-pound Angus burger ($9.50), cooked just to the temperature we asked; within the toasted bun halves, smeared with a blue cheese/cream cheese blend, spring greens and - yes! - a tangle of caramelized onions. What too often is a boring sandwich was anything but mundane under Turpen's watch.      Other LightCatcher wine choices include merlot, cabernet, orange muscat and the house wine, the charmingly named Happy Dog Sweet Red. Consumers who like pretty labels on their wine bottles will be tickled at the LightCatcher selections.      Turpen's creative touch seems to know no bounds.