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the new menu designed and orchestrated by our passionate
chef, Jack Riebel. |
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bar menu is simply a good time with good food. |
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| First Courses |
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Cream
of Asparagus Soup
truffle oil, serrano ham, crème fraiche |
| 8.50 |
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Cornmeal
Crusted Walleye Cakes
pickled cucumber, watercress, pecans, smoked tomato aioli |
| 12.50 |
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“Beef & Basil” Carpaccio
prime beef tartare, thai basil |
| 13.00 |
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Soy
Cured Organic Salmon
avocado panna cotta, preserved radish salad |
| 11.00 |
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Yucca
Root Gnocchi
shrimp, green peas, coconut milk, green chili pesto |
| 10.00 /
18.00 |
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| Salads |
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Petite
Heirloom Greens
warm goat cheese, huckleberries, walnuts |
| 9.50 |
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Baby
Arugula Salad
shaved fennel, pistachio, green apple, pecorino romano |
| 8.50 |
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Heart
of Romaine Caesar Style
spiced croutons |
| 9.00 |
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Warm
Organic Beet Salad
spinach, pancetta, soft cooked preserved egg |
| 11.50 |
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| Entrées |
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Star
Prairie Trout Roulade
king crab, brown butter, hazelnut, lemon |
| 26.00 |
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Hawaiian
Blue Marlin
kahlua pork mu shu, roasted pineapple, wild rice |
| 24.00 |
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Lamb
Loin Cassoulet
cannellini beans, lamb sausage, marjoram pistou |
| 32.00 |
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Caribbean
Seasoned Prime Rib of Pork
garlic yucca mash, sour cabbage, mango |
| 24.00 |
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Dakota
Farms Bison Ribeye
trio of carrots, glazed, pureed, fried, natural jus |
| 30.00 |
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Scallion
Crusted American Kobe Beef Tenderloin
oxtail wontons, mushroom jus |
| 34.00 |
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Stuffed
Breast of Amish Chicken
white asparagus, fricassee, morel mushrooms, spring onion |
| 24.50 |
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Chef
will be happy to discuss vegetarian/dietary options
The Dakota proudly supports locally owned, independently
and sustainably operated farms
Our meat is all natural no added hormones or antibiotics
We source our seafood from responsible and well-managed
operators |
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