The thaw has come and we’re hope you’re enjoying the new found warmth as much as we are! If you’re looking for a way to celebrate the warm up, come in and try one of the fabulous menu items featured on our new spring menu.
Critic Dara Moskowitz Grumdahl has called Chef Derik Moran a genuis at farm-to-table, and praised his “Seemingly effortless, sensual, molecular, locavore gastronomy.”
The Roasted Beet Soup is a velvety ruby liquid highlighted by nutty pecan brown butter and offset by fresh rosemary. The savory Avocado Panna Cotta was a favorite from a previous artist wine lunch, and was such a hit, Chef Derik included it on this menu. Another exciting newcomer is the inventive Ahi Tuna Confit paired with lime, curry, mango and chilis. This tuna is made flavorful and tender with a slow cooking process and is perfect for a light healthy bite.
The Porcini New York Strip includes creamy polenta, roasted black trumpet mushrooms, rich crab and microgreens. Try dishes from the sea, like the aforementioned Ahi Tuna Confit, the Lemon and Herb Baked Sole with tomato and aromatics, and a Grilled Rainbow Trout with a rich potato pancake and almond butter. Tonnarelli, our newest house made pasta is also called “guitar pasta” after the shape of the pasta cutter, which are similar to guitar strings. This special tool creates broad square-cut pasta, and Chef Derik pairs it with Romesco, a red pepper and almond sauce originating from Catalonia.
Some of your favorites remain, two of them being the Cold Smoked Salmon Carpaccio with delicate jewels of mustard seed and a spritz of gin, and the Swan’s Island Mussels with parmesan broth, Spanish olives and anchovies. Now you can order the Caesar Salad with your choice of flat iron steak, tuna or chicken. The Steak Poutine, formerly known as Steak & Fries, a twist on the classic Canadian dish will warm you with hearty grilled flat iron steak and hand cut fries smothered with brown gravy and cheese curds. You can see the full menu on our website here.
Looking for the perfect night to try out the new menu? Try one of our Foodie Nights! Foodie Nights are floating nights for food lovers at the Dakota – check dakotacooks.com for upcoming foodie nights. Foodie Nights feature a menu by Chef Derik Moran with sweet treats by pastry Chef Katie Elsing and no cover for music. Foodie Nights are perfect for exploring the Dakota’s new menu! The month of March features seven more Foodie Nights:
April 1 – Sarah Morris
May 1 – Sophai Shorai
May 5 – Sarah Morris
May 6 – Gypsy Mania Hot Club Quartet
May 8 – Charmin & Shapira and Friends
Come to the Dakota on a Foodie Night for acclaimed cuisine and select $10 bottles of wine. Call 612-332-1010 for reservations and visit dakotacooks.com for more details!