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)
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