Dakota Jazz Club & Restaurant

Name: Dakota Jazz Club & Restaurant
Address: 1010 Nicollet Mall, 55403, MN, 55403
Telephone: 612-332-1010

1010 Nicollet Mall, Minneapolis, MN 55403, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 11:00AM-11:00PM •Sunday: 11:00AM-9:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: American (Regional)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

lunch

Soups & Salads

Walla-Walla Onion Soup

with Brie Cheese and Wild Rice

Roasted Butternut Squash Bisque

with Brown Butter and Maple Croutons

Soup of the Moment

Salad of Seasonal Greens

with Warm Goat Cheese and Balsamic Reduction

Bibb Lettuce

with Hazelnuts, Blue Cheese and Herb Vinaigrette

Baby Romaine

in a Caesar Style with Spiced Croutons

Apple Salad

with Watercress, Red Onion and Almonds

Soup and Salad Combo:

a Half Size Portion Salad and Soup of Your Choice

Sandwiches & More

Sandwich of the Day

The Chef’s Daily Feature

Smoked Whitefish and Frisee Salad

with Poached Egg and Brioche

“The Classic” 1/2 lb Natural Angus Burger

with Cheese and Fries

“The Cobb” BBQ Natural Angus Beef Burger

with Bacon, Blue Cheese and Avocado

Romano Cheese Crusted Walleye Sandwich

served Open Face with Tomato and Balsamic Vinegar

Smoked Chicken and Wild Mushroom Enchilada

with Ancho Chile and Tomatillo Salsa

Cracked Pepper Crusted Salmon

with Cabbage and Pear Chutney Vinaigrette

“Thai Style” Steak Tacos

with Gem Lettuce Salad, Mango and Mint

Roasted Breast of Chicken

with a “Black and Blue” Potato Salad and Tabasco-Molasses BBQ

dinner

First Courses

Curried Maine Mussels

with Pickled Sweet Onion, Apple and Sweet Basil

Pan Fried Quail Breasts

with Prosciutto Ham, Sage and Caped Gooseberries

Cornmeal Fried Peeky-Toe Crab Cakes

with preserved Celery Root and Sauce Piquant

“Beef and Basil” Carpaccio and Tartare of Prime Beef

Prepared in a Thai Style

Roasted Butternut Squash Soup

with Brown Butter and Maple Croutons

Pumpkin Gnocchi

with Chanterelle Mushrooms, Swiss Chard and Golden Raisins

Seared Tuna

with Pineapple-Pear Relish, Baby Bok Choy and Buckwheat Noodles

Salads

Salad of Seasonal Greens

with Warm Goat Cheese and Balsamic Reduction

Bibb Lettuce Leaves

with Pecans, Bleu Cheese and Pear Chutney Vinaigrette

Baby Romaine in a Caesar Style

with Spiced Croutons

Local Beet and Apple Salad

with Frisee Pistachio and Truffled Pecorino

Entrées

Roasted Breast of Chicken

Stuffed with Cornbread, Chorizo Sausage and Cider Gravy

Pan Fried Arctic Char

on a Risotto of Bacon, Oyster and Scallion

Lemon Fish “Ala Plancha”

with Curried Marcona Almonds and Cava Vinaigrette

Prime Rib of Pork

with a warm “Black and Blue” Potato Salad, Ham Hock and Tabasco-Molasses BBQ

Five Spice Marinated Lamb Loin

with Five Onion Jam and Sweet Potato BBQ

Angus Beef in Two preparations

with Gruyere Potato and Horseradish

Dessert Menu

Chestnut Trifle

with Marscapone Semi-freddo & Balsamic-Fig Sorbet

Banana Pain Perdu

with Rum Raisin Ice Cream

Chocolate "Marquise" Cake

with Satsuma Orange Mousse

Passion Fruit Brulee

with "Burn Sugar" Topping

Kaffir Lime & Coconut Panna Cotta

with Lychee Sorbet

1919 Root Beer Float

with a Buckwheat Wafer

Domestic Artisan Cheeses

with Dried Fruit and Local Honey