Dakota 7000 Hollywood Blvd. Hollywood, CA 90028 • 323-769-8888

Cuisine
Steakhouse

Neighborhood
Hollywood

Cross Street
Orange

Ambiance
Up-Scale Casual

Dress Code
Business Casual

Features
Bar Dining
BYOB
Full Bar
Counter Seating
Late Night Menu
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Lounge
Takeout Available

Reservations
Recommended

Parking
Valet (charge)

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
please call

Hours
Breakfast
Saturday - Sunday
8:00am - 11:00am

Dinner
Sunday - Thursday
6:00pm - 10:30pm

Friday - Saturday
5:00pm - 11:00pm

Dakota Dinner Menu

SHELLFISH

Grand plateaux / Petit plateaux

oysters

mussels

shrimp

1/2 lobster

clams

crab

COCKTAILS

Maine lobster

Shrimp

King crab

Combination

CHARCUTERIE PLATE
Five types of cured meats / pickled vegetables
cornishons / mustard / toasted breads

STARTERS

Bigeye tuna “tataki”
yuzu / shaved crudities / shiso / lemon balm

Hamachi
kumumoto oyster / hijki seaweed

Jumbo lump crabcake
peekey toe crab salad / ruby grapefruit / cilantro

Moules frites
bouchet mussels / fines herbs / white wine

Hot smoked scottish salmon
fingerling potato / bacon / whole grain mustard

Tuscan tomato soup
croque monsieur / pesto / reggiano parmesan

Spring pea soup
crème fraiche / petit croutons / bacon

Hand rolled agnolotti
kabocha squash / reggiano parmesan / brown butter

Crisp pork belly
asparagus / morel cream / fried egg

Prime sirloin steak tartar
olive tapenade / young arugula / herb oil

Chicken liver terrine
toasted country bread / apples / dates

Foie gras
sautéed w.caramelized turnips

SALADS

“Frisse lardon”
poached egg / violet mustard

Salt roasted beets
burrata cheese / winter citrus / toasted walnuts

Classic ceasar salad
prepared tableside

Belgian endive
maytag blue / pecans / black pepper

“Wedge salad”
iceberg / point reyes blue / maple glazed bacon

Patricia lee tomato
fromage blanc / pesto / crispy parmesan

Maine lobster
hearts of palm / asian pear / black truffle aioli

USDA PRIME SNAKE RIVER FARMS, KENTUCKY

Filet
6 oz. / 10 oz.

Ribeye
16 oz.

Kansas city
18 oz.

New York
14 oz.

Bone-in filet
14 oz.

Flat Iron
8 oz.

Sirloin
10 oz.

Cote de boeuf
for two / carved tableside / 32 oz.

Chateau
for two / carved tableside / 20 oz.

BRAISES & ROASTED

Jidori chicken
preserved lemon / natural jus

Liberty farms duck breast
leg - foie gras pastilla

Pork shoulder
bacon wrapped loin / polenta

Moroccan lamb osso bucco
lamb rack / cous-cous

Short ribs
potato puree / tempura onions

FISH

Diver scallops
bacon potato tart / syrah sauce

Striped bass
artichokes / caper vinaigrette

Scottish salmon
cippolini onions / rhubarb

Seared bigeye tuna
asparagus / oxtails

Dayboat Hake
Spring onions / mache

DAILY’S

Sunday - Salt crusted prime rib / yorkshire pudding

Monday - Halibut “fish € chips” / malt vinaigrette

Tuesday - Chicken pot pie / black truffle crust

Wednesday - Eastern skate wing / lobster “civet”

Thursday - Leg of lamb / white bean puree / majoram

Friday - Dover sole / “muniere”

Saturday - Pot roast / “grand mere”

MUSHROOMS - VEGETABLES

Braised morels / Chanterelles / Hedgehogs / Honshimeji

Mixed cultivated / Salt roasted beets / Tempura onion rings

Poached asparagus / Caramelized turnips / Organic young carrots

Sautéed spinach w. bacon / Herb roasted tomatoes / Caramelized cippolini onions

Braised young artichokes / Spring onions

GRAINS - POTATOES

French fries
w. parmesan - black truffles

Lyonaisse / Salt baked / Fingerlings / Puree / Potato bacon tart / Mac & cheese

ORIGINAL 25 DEGREE BURGER
9 oz. prime sirloin

caramelized onion / arrigoni gorgonzola / crescenza / bacon / arugula / brioche bun
w. parmesan black truffle fries / served w. a glass of Opus One

BUTTERS

Fines herbs / Point reyes blue cheese / Foie gras / Roasted garlic / Yuzu kosho

SAUCES

Syrah / Bordelaise / Chimichurri / Green peppercorn

Caper-brown butter / Dakota steak / Black truffle aioli / Horseradish

Three mustard / Ginger-soy

Chef de Cuisine Michael McDonald Sous Chef Stephanie O'Mary

For your convenience 18% gratuity will be added to parties of eight or more

(menu items and prices may vary and are subject to change without notice)