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New American Cuisine

Relaxed Dining with a Sense of Style

Ongoing Bistro Menu with Weekly Specials
Winemaker's Dinners
Wine & Food Pairing Specials
On-Site Catering of Private Events

     No, we don't have a separate "restaurant" - we use the entire winery to host you, our guest. 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" is our way of explaining our food style and underlying philosphy about service - small, informal (relaxed but nice), a backbone of delicious and unpretentious food with frequent specials, all created to please the palate and the eye. We underpromise and overdeliver. That's what makes us happy to do, and will, hopefully, make you happy to experience.

Executive Chef Caris says, "À votre santé!"

Natalie

At LightCatcher, we believe in the magic that food and wine create together. We have a dedicated team that creates the best experiences possible, using artistic talent, fresh ingredients (often locally sourced) and a passion for quality. Whether you're having lunch on the terrace, enjoying a four course wine dinner, or partaking of the bounty we put together for a private dinner party or wedding reception you will taste terrific food that is carefully prepared and artfully presented.


Come to the winery for lunch, a glass of wine and some time with friends.

Lunch Service Sat & Sun 12 - 5 (winery is open until 6) - see below

BISTRO NEWS!
Any Saturday that we are not booked for a private event,
we will be open until 9 pm.
A new dinner menu will be available from 5 - 8.

May 17th, 24th and 31st - Barrel Room and Terrace Seating
For reservations call: 817-237-2626

Bistro LightCatcher

LUNCH MENU

LightCatcher Salad
Fresh mesclun greens, our Bistro pecans, feta cheese crumbles, dried cherries
dressed with our house dressing (tarragon honey Creole mustard vinaigrette).
Side of toasted garlic bread and grapes. 9.50
                                   With Chicken    11.50

Nacho Fest
We layer tortilla chips with cheeses, grilled chicken, roasted red bell peppers,
southwest spices and herbs, and top with sour cream, with a side of smoky red salsa.
Great as a starter for the table or lunch for one. 9.50

Cooper's Light Lunch
Three cheeses, breads, crackers, Bistro Pecans, olives, grapes. 8-

Wine Country Cheese Platter for Two
Three special cheeses, breads, crackers, sausage, olives, grapes, dried cherries, Bistro Pecans.
16-

Crush Crew Quesadilla
Large toasted flour tortilla filled with chicken, cheeses and caramelized onions,
sprinkled with Spanish smoked paprika.
Side of sour cream, tossed house salad and grapes. 9.50

Chopped Wine-Braised Beef Brisket Panino
Toasted Italian bread square filled with chopped beef brisket, cheese and caramelized onions.
Side of pepperocini, tossed house salad and grapes. 11.50

Italian Meatballs Open Faced
Italian meatballs in a tomato-wine sauce topped with mozzarella, on toasted rosemary bread.
Side of tossed house salad and grapes. 11.50

Jazz Burger
Half pound Angus beef patty on a toasted bun with our blue cheese/cream cheese spread,
caramelized onions and spring greens.
Side of specialty chips and grapes. 9.50

Sirloin Steak
8 oz dry aged sirloin steak, the perfect lunch size. Merlot demi-glace and 1/2 roasted sweet onion.
Side of tossed house salad and toast. 16.00

Individual Pizza
Tuscan: Sausage/Mushroom/Jack/Mozzarella/Caramelized onions
Milano: Spinach/Artichoke/Mozzarella/Mushrooms/Pecorino Romano
Genoa: Basil Pesto/Chicken/Feta/Mushrooms/Mozzarella
Side of tossed house salad and grapes.
11.50
(Gluten free pizza crusts are available by request)

Desserts - 5-
Molten chocolate cake drizzled with berry puree, surrounded by whipped cream.
Cheesecake, New York style, with chocolate & berry sauces.
Italian Creme Cake - lemony and creamy, with berry & caramel drizzle.
Pleasure Platter - All desserts on a big plate for sharing.
13-

Reservations are necessary for parties of 7 or more.
During lunch hours of 12 - 4, we can seat up to 30 people in one group.
Groups of 13 - 30 are charged a special small event fee of $5 per person, which includes a wine tasting or soft drinks for each guest.

20% gratuity automatically added to tables of 6+

DINNER MENU

Greeting
Warm Cocktail Croissants
Housemade Rosemary & Orange Essence Sweet Butter

Starter Salads
LightCatcher 6-
Palm Ranch 6-

Appetizers
Nacho Fest 9-
Quesadilla 9-
Wine Country Cheese Platter 16-

Mains
LightCatcher Dinner Salad with Roasted Chicken Breast - 14-
Jazz Burger 9.50
Wine Braised Beef Brisket Panino 11.50-
Pizzas - serves 2 - 4
Tuscan, Milano, Genoa 18-

28 day dry aged beef
Grilled to order, presented with:
Signature Roasted Texas Sweet Onion
Garlic Cream White Truffle Oil Mashed Potatoes
Roasted Asparagus Spears
Merlot Jus Reduction
12 oz Rib Eye    28-
8 oz Tenderloin Filet    24-

20% gratuity automatically added to tables of 6+

Reservations are necessary for parties of 7 or more.
Sorry, we are unable to seat parties of more than 12 for dinner service.

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
     Filling:
•••Buttercream - white or chocolate
•••Strawberry          
10" round 2-layer cake (serves up to 12) - $29
1/2 sheet split layer (serves up to 30)- $50
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

 

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.

***

Our Winemaker, Caris Turpen, is also our Executive Chef.
She develops a dinner to pair with chosen wines.
(Frequently, we use this dnner as a release opportunity for a new wine.)
Between courses she tells us about the wine and food pairing and
shares details of the wine and food creation process.
This is a relaxed, friendly and intimate experience that showcases
the best of our food and wine creations.

Next Dinner: TBA

  Some past wine dinner menus:  

Spring Dinner
April 22, 2005

Amuse Bouche
Pear and Brie in Phyllo with Mango/Pinot Grigio Sauce
03 Pinot Grigio
First Course
Lemon Fettucine with Salmon poached in Pinot Grigio
& Roasted Asparagus
03 Pinot Grigio
Main
Roasted Spring Lamb
Dried Cherry Red Wine Sauce
Shitaake & Porcini Mushroom Risotto
Sauteed Sugar Snap Peas
03 LightCatcher Merlot
Dessert
Cheesecake with Pear Bruleé
Creme Anglaise / Brown Sugar Pear Reduction
04 Dulce de Amore Dessert Wine

Southwestern Spring
April 28, 2007

Soup
English Pea & Mint Cream Soup
Fresh Peas in Pod
Créme Fraiche • Buffalo Mozzarella • Fresh Chives
2006 LightCatcher Etain's Rose
Salad
Crab, Goat Cheese & Roasted Peppers Torte
06 Texas Kiss Merlot Rosé
Main
Grilled Texas Quail
Saffron Risotto
Mushroom & Ricotta Delice
04 LightCatcher Merlot
Dessert
Dulce & Grape Creme Brulée
06 LightCatcher Dulce d'Amore

Winter Dinner
January 13, 2006

Amuse Bouche
Medjool Date with Provençal Spiced Pecan,
Parmesan Regianno & Red Clover Honey
04 Majik
First Course
Grilled Sea Scallops
Sauce Majik
Fresh Field Greens
LightCatcher Tarragon Creole dressing
04 Majik
Main
Seared Wild Tuna
Crusted Black Asian & White Sesame Seeds
Roasted Raspberry-Chipotle Sauce
Garlic Creamed Potatoes
Grilled Jumbo Asparagus
03 Texas Roads Merlot
Dessert
Custard Bread Pudding
Brandied Chocolate Sauce
03 LightCatcher Port

Early Spring Dinner
March 10, 2006

Amuse Bouche
Fontina & Apricot Mousse Croustade
05 LightCatcher Orange Muscat
First Course
Crabcake on English Cucumbers
Orange Muscat Cream Sauce
05 LightCatcher Orange Muscat
Main
Grilled Lamb Loin
Sun Dried Tomato & Merlot Reduction
Greek Orzo
04 LightCatcher Merlot
Dessert
Ladyfingers & Fresh Strawberries
Marscapone Cream & Cadbury Dark Shavings
04 LightCatcher Cabernet Sauvignon

Bright Spring Dinner
May 19, 2006


Amuse Bouche
Grilled Pineapple Phyllo Pouch
Pomegranate Reduction • Lime & Orange Reduction
Terry’s Cosmopolitan Kiss
First Course
Jicama and Organic Baby Carrot Slaw
Citron/Tarragon/Creole Dressing
05 Texas Kiss Rosé
Main
Sauteed Duck Breast
Orange & Mire Poix Sauce
Asparagus Risotto
05 LightCatcher Dry Orange Muscat
Dessert
Spiced Chocolate Mousse
04 LightCatcher Cabernet Sauvignon

Treasure Chest Dinner
July 7, 2006

Amuse Bouche
Slipper Lobster/Avocado/Grapefruit/Mango
with Papaya/Jicama Salsa
05 Texas Roads Pinot Grigio “Pinot Colada”
First Course
Baby Arugula, Basil & Watermelon
Balsamic Dressing
05 Texas Roads Pinot Grigio
Main
Pork Tenderloin
Guava BBQ Sauce
Mushroom Risotto
03 Texas Roads Syrah
Dessert
Strawberries, Blueberries and Raspberries
Port/Balsamic Reduction Marinade
in a Dark Chocolate Treasure Chest
Skull and Crossbones White Chocolate Piping
03 LightCatcher Port

 

“ End of the Trail”
Texas Harvest Dinner
September 24, 2006

Salad
Hot Buttermilk Biscuits and Sweet Butter
Citrus & Cream Braised Duck
Watercress & Micro Arugula Salad
Apple • Avocado • Blue Cheese • Blue Corn Tortilla Chips
Orange/Avocado/Duck Fat Dressing
03 LightCatcher Starlight Majik
First Course
Spicy Creamy Crunchy Crawdad Cake Sauté
Heirloom Tomato Relish with Cumin, Basil & Garlic
05 Texas Kiss Rosé
Main
Grilled Beef Tenderloin
Serenity Herb & Garlic Chevre
Baby Pattypans & Grilled Sweet Peppers
Black & Pinto Bean Refry with Smoked Bacon & Brown Sugar
03 Texas Roads Cabernet Sauvignon
Dessert
Toasted Walnut Apricot Apple Crisp
Cinnamon Ice Cream
04 LightCatcher Dulce d’Amore
(the true end of the trail - this is the last of this wine)

French Country Dinner
January 27, 2007

Premier
Alsace
Bacon & Onion Tart
2005 LightCatcher Dry Orange Muscat
Plat Principal
Bordeaux
Pork Tenderloin
grilled over grapevine cuttings
Pears in Butter & Marsala with Thyme and Chili
Potato/Spinach/Three Cheese Gratinée
2004 LightCatcher Merlot
Fromage
Comte
CamGorg Triple Cream Brie • Morbier • Gruyere Ancien
2005 Texas Roads Pinot Grigio
Dessert
Loire Valley
Pears cooked in Red Wine
with Blue Cheese and Toasted Walnuts
Caramel and Whipped Heavy Cream
Happy Dog Sweet Red

Vineyard Beach Dinner
inspired by various beaches...
July 7, 2007

Lake Worth, Texas
Mesquite Smoked Heirloom Tomato Cioppino
with grilled Salmon
Grana Padano Crisp
2006 LightCatcher Etain's Rose
Jesolo Beach, Veneto, Italy
Prosciutto wrapped Jumbo Shrimp
Sea Scallop
Sweet Pepper and Tropical Fruit Salsa
Fresh Mache with Vanilla/Orange Vinaigrette
2006 Texas Kiss Rosé
Ilwaco Beach, Long Beach Peninsula, WA
Panko & Almond coated Halibut
White Truffled Potatoes
Sauteed Baby Zuchinni, Carrots & Peppers
Pink Peppercorn Sauce
New Release: 2006 LightCatcher Chardonnay
Hanauma Bay, Oahu, Hawaii
Vanilla Bean Panna Cotta
Dulce Mango Pineapple Caramel Sauce
2006 LightCatcher Dulce d'Amore

 


We offer full service on-site catering for your event.

From the small bridal shower or birthday party to a wedding reception for 200,
our chefs can prepare a variety of food styles and presentations.

Heavy Hors d'Ouvres Buffet

Casual Burger, Fajita or Pizza Bar

Traditional Buffet Dinners • Formally Served Dinners

Prices vary by level of food and service required.
We offer terrific food at very competitive prices.
Download a PDF file of our Catering Brochure.

Valentine's Day Dinners

Previous Valentine's Menus

2008
First Course:

Roasted Whole Quail on bed of
Caramelized Onion
Savory Wild Hibiscus Sauce
Foie Gras Oil & Vanilla Oil

French Champagne with Edible Australian Wild Hibiscus Flower

Second Course:

Garlic Marinated Jumbo Shrimp
Savaged Mediterranean Olives
Crumbled French Sheep Feta
Lemon-Cayenne Hollandaise Sauce
Chile Oil Marinated Olive

Happy Cat White Wine

Main Course:

Mesquite Smoke Seasoned Beef Tenderloin Filet
Merlot-Pomegranate-Raspberry Sauce
Garlic Mashed Creamed Potato,
Sweet Peas & Artichoke Heart Rush
Caramelized Carrot

Texas Roads Remuda Red

Dessert:

French Chocolate Mousse
Fresh Red Raspberries & Confit
Bittersweet Chocolate Pudding

Choice of Texas Roads Remuda Red
or
2003 LightCatcher Port

Valentine's 2007

A Flirty Tease King Crab, Asparagus and Cream Cheese Savory
Champagne

A Warm Kiss Sauteed Duck with Caramelized Leeks, Guacamole, Marionberry Puree and Arugula & Red Mustard Micro Greens
2005 Texas Kiss Merlot Rosé

A Promise Kept Filet Mignon with Port/Beef Jus Reduction & Bernaise Sauce
Roasted Garlic & Cream Mashed Potatoes • French Beans and Roasted Pepper Bundle tied with Leek
2004 LightCatcher Cabernet Sauvignon

Pillow Talk Macadamia Nut Triple Chocolate Pie with a pillow of Whipped Cream.
2003 LightCatcher Cabernet Sauvignon Port

Ok, this was our fourth time here. It was so good. We toasted you at our table.

Six of us came this year. Please put us down for eight for next year.

Valentine's 2006

A Welcoming with Riches Lobster Salad on Citronette-dressed Greens
Champagne

Warming Up Poulet Sauté Carib with Mango & Pear Chutney
Coconut Curry Risotto
2004 Texas Kiss Merlot Rosé

Indulgence Prime Rib Roast with Port /Beef Jus Reduction
Sweet & Yukon Mashed Potatoes • Haricot Vert Provençal
2003 LightCatcher Merlot

Happy Sighs Terry's Trifle: Kahlua soaked Brownies, French chocolate mousse,
English toffee bits, Heavy whipped cream, White Chocolate Dipped Raspberries
2003 LightCatcher Cabernet Sauvignon Port

We were at the first dinner - amazing. Then, when we came to second dinner we wondered how you'd top yourself. But you did. And this year, we wondered again and were blown away. How do you do it?

What a great time we had! Thank you for everything you did to make this evening special for everyone - it shows in all the small details as well as the delicious food and wine. Will you adopt us, please?

Valentine's 2005

Boucheé à la Reine - Boucheé Puff Pastry filled with Jumbo Shrimp in an Onion-Mushroom Cream Sauce
Champagne

Canard à l' Orange - Sliced Sautéed Duck Breast dressed in Blood Orange Sauce, with Baby Spring Greens, Bistro Pecans and Amish Blue Cheese.
LightCatcher 2003 Dry Orange Muscat

Tenderloin Filets of Beef with Red Wine Reduction, Butter & Cream Yukon and Sweet Mashed Potatoes, Nutmeg Cream Spinach
LightCatcher 2003 Merlot

Devil's Food Chocolate Cake with Raspberry Jam, with a Chocolate Frangelico Sauce
LightCatcher 2003 Cabernet Sauvignon Port

Just wanted to thank you for a fabulous dining experience on Valentine's Day. When my Dallas area boyfriend picked me up in my Azle home and proceeded to drive us so close by for a dinner he asked me to dress up for, well, I was concerned for his mental health. But, the dinner was far and away more than I could have ever expected this close to Azle. And I thought you might like to know that after dinner, in your parking lot, under the stars and all, he proposed and I accepted. Your atmosphere and great dining experience will always be a part of the beginning of our engagement,

We are very well traveled people who love fine dining. This dinner was one of the top five dinners we've ever had *in our lives*,
and we're not sure where in that top five it is..... :-)

Sublime. Absolutely sublime.

Valentine's 2004

Alsatian Pizza for Two
Sun-dried tomato spiked crust with toppings of Duck Breast marinated in Lavender Honey, Caramelized Onions, Toasted Almonds & Bleu Cheese
Rernard-Barnier Brut Champagne, France

Smoked Salmon & Sea Scallops Sea Cake atop a Spicy Remolade Sauce
Fresh Spring Mesclun Greens lightly dressed in Extra Virgin Olive Oil and Sea Salt
LightCatcher Texas Roads 2001 Chardonnay

Beef Tenderloin Medallions atop Red Wine Sauce with Mushrooms
Potato-Lardon Hash
Haricot Vert
LightCatcher 2002 Cabernet Sauvignon

Chocolate Decadence:
Chocolate Cake • Chocolate Mousse • White Chocolate
Raspberry Coulis & Creme Anglaise
Pecan-Phyllo Crisp
LightCatcher 2002 Merlot Light Port

My boyfriend and I attended your winery for this dinner and it was absolutely fantastic! The food was great and paired perfectly with your wines. The music was wonderful and all three along with the setting, perfectly complimented the other. We had a great time and the fact that we knew there would be no smoking there in the winery and since some of the cost of the meal was for the wine, we pretty much figured it would be a nice class of people with no children or teens causing a ruckus to take away from the moment. I just don't see how it could have been any better! It was nice to see couples going into the foyer area to dance and from what I could see, it would appear that everyone else loved it as much as James and I did. Thank you again for making our evening so memorable.

just wanted to say thanks for an outstanding evening...........took a blind chance on reservations with you, not knowing anything about the winery..............satisfied beyond measure...........we were part of the early crowd........hope the late crowd didn't mind waiting on us to finish..................you can go ahead and put us down for next year..........we definitely want a return engagement......................

Tasting Room and Winery - Open to the Public:
Wednesday-Thursday - Saturday - Sunday Noon - 6 pm
Friday Noon - 9

Lunch Served Fri Noon - 4, Dinner Served Fri 5 - 8
Lunch Served Saturday and Sunday 12 - 5

6925 Confederate Park Road/FM 1886
Fort Worth, Texas 76108
817-237-2626

for information:

bistro@lightcatcher.com

Member
TEXAS RESTAURANT ASSOCIATION

 

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