The Dakota Menu

gruyère, lobster crème, beurre blanc

pimentón de la vera, polenta, parmigiano, crisp spinach, chimichurri

white wine, shallots, cilantro, lime; grill bread

fontina, bechamel; caramelized onions, arugula, truffled-balsamic

classic Dakota...ground lamb, tomato chutney, sweet potato chips; danish bleu

red onion-thyme jam; grill bread

daily preparation

our signature soup

daily preparation

selected artisan cheeses, fruit, sea salt roasted almonds; house crisps

pickled red & golden beets, red onions, balsamic vinaigrette; chévre, honey-roasted walnuts

red onion, tomato, parmigiano reggiano

rare seared; pickled ginger, asian vinaigrette; wasabi aioli

butter lettuce, spiced cashews, granny smiths apples, red onion; danish bleu vinaigrette

shrimp, crabmeat, mushrooms, scallion-citrus butter; haricots verts

roasted cauliflower gratin, citrus gastrique, preserved lemon; hazelnuts

gnocchi; charred shallots, parmigiano tuile; herb salad

confit duck risotto, port-rosemary jus

fondant potato, spinach purée; herb black garlic butter

pan sauteed baby veal medallions, jumbo lump crabmeat, asparagus, bordelaise, lemon butter, béarnaise; herb potato tart

sofrito; flowering kale, zucchini; patatas bravas

chévre, parmesan

hollandaise

sherry; worcestershire

gruyère, fontina; panko crust

truffled butter

steen's glazed

gruyère, lobster crème, beurre blanc

pimentón de la vera, polenta, parmigiano, crisp spinach, chimichurri

fontina, bechamel; caramelized onions, arugula, truffled-balsamic

tomato chutney, danish bleu, sweet potato

cured meats, truffled-chicken liver mousse, marinated olives, caper berries, dijon; house crisps

selected artisan cheeses, fruit, sea salt roasted almonds; house crisps

daily preparation

classic dakota…butter lettuce, bleu vinaigrette; apples, cashews

mixed greens, romano, garlic-herb vinaigrette

red onion, tomato, parmigiano reggiano; croutons

pickled red & golden beets, red onions, balsamic vinaigrette; chévre, honey-roasted walnuts

rare seared, asian vinaigrette, ginger, wasabi aïoli

baby greens, white & pink remoulades, tomato, onion; boiled egg

romaine, creamy roasted garlic-bleu dressing; applewood lardons

toasted almonds, haricots verts, beurre blanc

coconut curry broth; pommes frites; herb aioli

herb-seared airline breast, mashed potatoes; vin blanc; vegetable

capers, dill, lemon, brown butter; haricots verts, buttermilk mashed potatoes

herb-grilled tenderloin of beef, roasted garlic bordelaise, pommes frites; herb aïoli

fondant potato, spinach purée; herb black garlic butter

louisiana jumbo lump blue crab, brioche, remoulade, dill havarti (choice of house salad, sweet potato chips, or frites maison)

french baguette, dressed, creole remoulade

toasted almonds

gruyère, fontina; panko crust

chévre, parmesan

hollandaise

sherry; worcestershire

truffled butter

steen's glazed

drambuie-white chocolate and bittersweet chocolate sauces; vanilla bean ice cream

butterscotch; honey cinnamon ice cream

white chocolate, orange-caramel syrup

salted caramel, candied pecans

crème anglaise

daily selections

available fresh, soft shell crab stuffed with shrimp, crabmeat and crawfish, fried until golden brown, and set atop roasted pecan rice and topped with sauce Creollaise; and a crispy Parmesan-crusted fillet of farm-raised tilapia topped with lump crab meat, surrounded by a wild mushroom and caper dill butter and finished with flash-fried smoked artichoke hearts and smoked tomato hollandaise.

24-year veteran of the restaurant industry, LaCour oversees the restaurant's operations, in addition to hand-selecting its impressive and extensive wine list. In fact, it is LaCour's passion for exceptional wine that takes him to the California wine region at least twice each year. Often, LaCour brings Dakota's managers and waitstaff with him as an educational experience, teaching them the art of winemaking and rousing in them a passion for and knowledge of fine wines. After sampling many special and hard-to-find wines while he's in California, LaCour selects his personal favorites, adding them to an impressive wine list that features more than 350 wines.

where the focal point in the center of the room, is a runaway display of ordinary- to multi magnum-sized bottles of rare wines from California and Europe. In the past several years, The Dakota's wine list has earned the Wine Spectator's Distinguished Award of Excellence.

The 175-seat restaurant with Louisiana influenced chic decor, styled by Beth Walther, A.S.I.D, is comprised of four dining areas. The entranceway reveals the main dining room to the left with a vantagepoint created by the grand floral arrangement. An inviting and cozy bar to the right sweeps you into the smaller dining spaces with tables placed at a distance from one another to provide the perfect backdrop for a romantic tete a tete. The dark wood wine room suggests the ambiance of a gentleman's club.

classic dakota…greens, bleu vinaigrette; apples, roasted cashews

red onion, tomato, parmigiano reggiano

classic dakota… lamb-tomato chutney, sweet potato chips; bleu

cured meats, artisan cheeses, house-made pickles, mustard, crisps

shoulder tender, mixed greens, bleu cheese dressing

red onion, tomato; parmigiano reggiano

baby greens, creole remoulade, boiled egg

steen's brown butter vinaigrette; fresh vegetables

gulf shrimp, smoke bacon-scallion butter; garlic-white cheddar stone-ground grits

creamed potatoes; smoked bacon "sawmill gravy," haricots verts

caramelized onions, provolone, brioche bun; creole slaw, brabant potatoes

10 oz burger, aioli, brioche bun; brabant potatoes

herb-garlic butter; twice-baked stuffed potato, haricots verts

2 four-ounce petite filets, fresh vegetable, brabant potatoes; marchand de vin

chimichurri; brabant potatoes, herb aïoli

cane bbq; roasted brussels sprouts & potatoes

myers's rum sauce