root vegetables / roasted Fingerlings / red wine braise
GRASSFED
New York
12 oz.
Ribeye
12 oz.
CORNFED
Kansas City
18 oz.
Bone in Ribeye
16 oz
Sirloin
10 oz.
Bone-in Filet
14 oz
Flat Iron
8 oz
Filet
Porterhouse
32 oz for two
BUTTERS
Finer Herbs
Point Reyes Blue Chese
Foie Gras
Roasted Garlic
VEGETABLE SIDES
Braised Young Artichokes
Sauteed Mustard Greens
Organic Young Carrots
Poached Asparagus
Mixed Mushrooms
GRATINS
Potato & Fennel
Sweet Corn
Cauliflower Almond
Creamed Spinach & Bacon
PASTA & POTATOES
Mac & Cheee
Brown Butter Sage Gnocchi
Potato Puree
Herb Rosti Potato
French Fries
SAUCES
Bordelaise
Béarnaise
Black Truffle Cream
Green Peppercorn
Preserved Lemon Thyme
White Soy Dashi
Salsa Verde
Dakota Steak
CHEESE
COW
| Le Marechal | A raw milk cheese produced in the town of Corcelles-aux-Payernes. Aged for 5 months. | St. Albray | Saint Albray is mild and moist, but still retains its body despite its creamy nature. | Tete de moine | It is a full-fat cow's milk cheese of round shape originated in Switzerland. | Saint Nectaire | Tastes redolent of rye straw, mushroom, and fresh-hewn earth.
SHEEP
| Bleu des Basques | Rustic style and flavor. Creamy and slightly crumbly. Overall a complex bleu with a great balance. | Istara | A smooth and slightly oily texture and a sweet flavor with hints of olive, hazelnut and fig. | Aged for 90 days.
GOAT
| Bermuda Triangle | As it ages it ripens from the exterior towards the center, becoming creamy and smooth. | The flavor becomes more complex and strong with age. | Bucheron St. Savoil | It is sharp and tangy near the rind and gets progressively richer and creamier toward the center.
Dakota Dessert Menu
Dessert
Warm Elegant Lady Pineapple upside down cake
served with Caramel Sauce, Carmelized Ginger Gelato and Candied Pineapple
Dark Cherry Tiramisu
Served in Espresso Chocolate Cup & Chocolate Biscotti
Chocolate Mousse Blossom layer
with Chocolate Mousse, Roasted Banana, Coco Nib Tuiles and Chocolate Jaconde Sponge served with Crème Anglaise