HOURS OF OPERATION LOCATION ABOUT DAKOTA S CUISINE GROUP DINING

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2 HOURS OF OPERATION Lunch Service Monday Friday 11 a.m. 2:30 p.m. Dinner Service Monday Thursday 5:30 p.m. 10 p.m. Friday 5:30 p.m. 10:30 p.m. Saturday 5:00 p.m. 10:30 p.m Happy Hour Monday - Friday 4:00 p.m. 7 p.m. LOCATION 600 North Akard St. Dallas, Texas (214) /DakotasSteakhouse // /DakotasSteaks /DakotasSteakhouse / DakotasSteakhouse // /Dakotas-Steakhouse ABOUT DAKOTA S Dakota s was established in 1984 and has been a downtown Dallas dining icon for 30 years. The name Dakota s was chosen in homage to the eight million pounds of Dakota mahogany granite that was used throughout the restaurant and Ross Tower. Guests ride down to Dakota s in a canopied glass elevator accessed from street level while viewing the 1,800 square-foot outdoor subterranean courtyard. This cool oasis is complete with a 5-tiered granite water wall, multitiered landscaping, lava rock fire pit and black granite bar. Dakota s patio has long been considered one of the city s most romantic dining spots. CUISINE Dakota s Steakhouse is a true Texas treasure. Our Mid-Western Corn Fed USDA Prime Steaks from Allen Brothers are hand picked to ensure tenderness. We cook them at 1800 degrees to sear in the natural flavors. The restaurant also serves fresh seafood such as Salmon, Tuna and Maine lobster tails and traditional a la cart steakhouse sides including roasted wild mushrooms, a loaded baked potato and house onion rings. Dakota s boasts an extensive wine list, created to pair perfectly with the menu. Dakota s offers a selection of fresh daily specials, both for lunch and dinner. Lunch includes entrée salads and sandwiches to accompany the selection of steaks available. GROUP DINING Dakota s unique layout allows the restaurant to accommodate small business lunches, patio cocktail parties, rehearsal dinners and receptions, large corporate functions and other private events. Dakota s offers semi-private, private, outdoor and full restaurant private dining options. Our team of dedicated professionals will work with you to create your perfect celebration. For parties greater than 20, we require a set menu which will offer you and your guests the best selections from our full menu. Each guest will receive a custom menu with menu options and with your choice of greeting. Wine selections and additional bar options can be specially selected to complement your meal. Opening Date: Spring 1984 Owner: Lincoln Properties Executive Chef: Joseph Hoffmaster

3 CHEF'S TABLE We have our private Chef's Table that accommodates up to 12 guests. This can be reserved for lunch or dinner. WATERFALL PATIO Our renowned subterranean patio complete with waterfall, retractable roof, fire pit and private bar. The patio can accommodate up to 60 guests for a seated event or 120 for a cocktail reception. WINE ROOM Our semi-private Wine Room can accommdate up to 45 guests seated and 60 for a cocktail reception. This room also offers A/V capabilities. RESTAURANT BUYOUT The entire restaurant is available exclusively for a buyout and seats approximately 125 guests inside with additional seating on the patio for 60 guests. We can host a reception style event for 200 guests. OFF-SITE CATERING From 30 to 300, we can accommodate your off-site event needs. Dakota s Floor Plan ose/ 27ppl@ at 6: PATIO BAR Zach HOST Tunnel to Lincoln Plaza PIANO 19 MAIN BAR FIRE PIT E L E V A T O R Tunnel to Fairmont Hotel W A T E R F A L L FLOOR PLAN

4 GROUP LUNCH MENU I GROUP LUNCH MENU II $25.50 / PERSON $30.50 / PERSON Soup Du Jour Soup Du Jour Chef's Daily Creation Chef's Daily Creation Caesar Salad Caesar Salad Focaccia Croutons, Shaved Reggiano Cheese Focaccia Croutons, Shaved Reggiano Cheese Chopped Tenderloin Salad Grilled Sirloin Fried Onion Strings, Cucumber, Carrots, Grape Tomatoes, Bell Pepper, Parmesan Cheese Five Pepper Chicken Medley of Sauteed Peppers, Linguini, Basil, Lemon Butter Sauce Roasted Sweet Potatoes, Broccolini, Bourbon-Maple Glaze Assorted Dessert Platter GROUP LUNCH MENU II $30.50 / PERSON Mushrooms & Onions, Mashed Potatoes Five Pepper Chicken Medley of Sauteed Peppers, Linguini, Basil, Lemon Butter Sauce Roasted Sweet Potatoes, Broccolini Bourban-Maple Glase Key Lime Pie Flourless Chocolate Cake ENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE MenuMitems subject to change without notice

5 GROUP DINNER MENU I $55.00 / PERSON Texas Field Greens Pecans, Goat Cheese, Blackberry Vinaigrette Iceberg Wedge Apple-Smoked Bacon, Grape Tomatoes, Whipped Danish Bleu Cheese, Balsamic Drizzle 8oz Filet Mignon Dakota's Steak Sauce Herb Brined Chicken Dakotas Duck & Foie Gras Sausage, Pomegranate Jus Roasted Sweet Potatoes, Broccolini, Bourbon Maple Glaze Family Style Sides Broccolini Creamy Yukon Gold Mashed Potatoes Key Lime Pie Coconut Cream Pie Flourless Chocolate Cake GROUP DINNER MENU II $65.00 / PERSON SELECT ONE SOUP & TWO SALADS Clam Chowder Soup Du Jour Chef's Daily Creation Caesar Salad Focaccia Croutons, Shaved Reggiano Cheese Spinach Salad Baby Fennel, Texas Grapefruit, Roasted Shallot Vinaigrette Texas Field Greens Pecans, Goat Cheese, Blackberry Vinaigrette Iceberg Wedge Apple-Smoked Bacon, Grape Tomatoes, Whipped Danish Bleu CHeese, Balsamic Drizzle SELECT FOUR ENTREES 8oz Filet Mignon Dakota's Steak Sauce 14oz New York Strip Dakota's Steak Sauce Seared Mahi-Mahi Patty Pan, Sunburst Squash, Roasted Marble Potatoes, Arugula Gremolata Herb Brined Chicken Dakotas Duck & Foie Gras Sausage, Pomegranate Jus Roasted Sweet Potatoes, Broccolini, Bourbon-Maple Glaze Family Style Sides SELECT THREE SIDES Broccolini Creamy Yukon Gold Mashed Potatoes Steamed Asparagus Scalloped Potatoes Fire-Roasted Corn French Green Beans Key Lime Pie Coconut Cream Pie Flourless Chocolate Cake White Chocolate Cheesecake with Black Currant Sauce MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE Menu items subject to change without notice

6 GROUP DINNER MENU III $75.00 / PERSON SELECT ONE SOUP & THREE SALADS Clam Chowder Soup Du Jour Chef's Daily Creation Caesar Salad Focaccia Croutons, Shaved Reggiano Cheese Spinach Salad Baby Fennel, Texas Grapefruita, Roasted Shallot Vinaigrette Texas Field Greens Pecans, Goat Cheese, Blackberry Vinaigrette Iceberg Wedge Apple-Smoked Bacon, Grape Tomatoes, Whipped Danish Bleu Cheese, Balsamic Drizzle 8oz Filet Mignon 14oz Ribeye 14oz New York Strip ALL STEAKS SERVED WITH DAKOTA'S STEAK SAUCE Seared Mahi-Mahi Patty Pan, Sunburst Squash, Roasted Marble Potatoes, Arugula Gremolata Herb Brined Chicken Dakota's Duck & Foie Gras Sausage, Pomegranate Jus Roasted Sweet Potatoes, Broccolini, Bourbon-Maple Glaze Family Style Sides SELECT FOUR SIDES Broccolini Creamy Yukon Gold Mashed Potatoes Steamed Asparagus Scalloped Potatoes Fire-Roasted Corn French Green Beans Truffle Mac & Cheese Roasted Wild Mushrooms HORS D'OEUVRES PRICED PER DOZEN - PASSED BUTLER STYLE Served Served Hot Hot Tenderloin Satay $18 Mini Beef Wellington $25 Thai Marinade Bearnaise Tenderloin Canape $18 Sliced Tenderloin Tenderloin on Carpaccio Toasted French Crostini Crostini $18with Goat Balsamic Onions, Preserved Cheese Lemons, Parmesan Dust Mini Crab Cakes $30 Sweet Corn Dijon Puree, Aioli, Chive Micro Oil, Arugula Micro Cilantro Chicken Brochettes $15 $15 Jerk Seasoning Thai Marinade, with Pineapple, Coconut-Curry Pepper Sauce and Red Onion Bacon Wrapped Scallops $25 Bacon Wrapped Scallops $25 Chive Creme Fraiche Ancho-Honey Glaze Crispy Calamari $33 Roasted Tomato Crispy Aioli, Calamari Sweet and $33Spicy Peppers Roasted Tomato Mini Aioli, Portobello Sweet and Tart Spicy $18 Peppers Goat Cheese, Mini Grape Portobello Tomatoes, Tart Balsamic $18 Drizzle,Basil Goat Cheese, Grape Tomatoes, Balsamic Drizzle, Basil Served Cold Served Cold Caviar Creme Fraiche $25 Steamed Baby New Fingerling Potatoes Potatoes $18 Chive Crème Maine Fraiche, Lobster Apple-Smoked Rolls $30 Bacon Brioche Bun, Chiffonade Lettuce, Mayo & Onion Smoked Tomato Stuffed Cucumber $16 Shrimp Cocktail $30 Fried Caper Blossom Fresh Horseradish, Cocktail Sauce Caprese Tuna Skewers- Tartar $18 $14 Tomato, House made Red Onion, Mozzarella, Lime Heirloom Juice, Sesame Tomatoes, Oil, Basil, Shaved Cabbage Balsamic & Mae Drizzle Ploy Chili Sauce Crab Maine Stuffed Lobster Cucumber Rolls $30$18 Brioche Bun, Chiffonade Cilantro Lettuce, Lime Mayo & Onion Shrimp Mini Bruschetta Cocktail $30 $12 Heirloom Fresh Tomatoes, Horseradish, Dakota's Cocktail Mozzarella, Sauce Balsamic Glaze Tuna Tartar $18 Tomato, Red Onion, Lime Juice, Sesame Oil, Shaved Cabbage & Mae Ploy Chili Sauce Key Lime Pie Coconut Cream Pie Flourless Chocolate Cake White Chocolate Cheesecake with Black Currant Sauce Menu items MENU subject ITEMS SUBJECT to TO change CHANGE WITHOUT without NOTICE notice

7 BAR PRICING ALL ALCOHOL CHARGED ON CONSUMPTION EXECUTIVE CHEF PETE HARRISON Joseph Hoffmaster Executive Chef PRICES AND ITEMS SUBJECT TO CHANGE WITHOUT NOTICE Domestic Beer $5 Budweiser, Bud Light, Coors Light, Miller Lite, Michelob Ultra Import Beer $6 Heineken, Corona, Stella Artois, Beck's Non-Alcoholic 16oz Draught Beer $6 Samuel Adams, Sierra Nevada, Shiner Bock, Shock Top Well Liquors $7 UV Vodka, Jim Beam, Bombay, Bacardi Select, Jose Cuervo, Dewar's Call Liquors $8 Jack Daniels, Titos Vodka, Tanquerary, Captain Morgan, Milibu, and Seagram's 7, Meyers Dark, Wirld Turkey, Jameson, Buffalo Trace Bourbon Premium Liquors $9 Crown Royal, Makers Mark, Ketel One, Ketel One Orange, Grey Goose, Grey Goose Le Citron, Berry Ciroc, Bombay Sapphire, Hendricks, Basil Hayden, Cachaca Leblon, Chivas Super Premium Liquors $10 Belvedere, Patron Silver, Don Julio Reposado, Bookers, Balvenie 12, Tre Generaciones Anejo, Balvenie 15, Glenmorangie 10, Glenfiddich 15, Macallan 18, Remy Martin VSOP and XO, Hennessy VSOP, Pierre Ferrand, Courvoisier VSOP, Cerbois VSOP, Chopin Vodka, Tanqueray 10, Gentlemen Jack, Johnny Walker Black, Crown Reserve Chef Joseph Hoffmaster started in the industry at age 17 and has been in it for 13 years. He worked at casual family dining places to get started, and after a few years he was opening kitchens throughout the southwest. After earning his culinary degree, he moved on to work briefly at Culpepper s and then began to work for the Magnolia Hotel where he worked his way up to Executive Sous Chef for 5 years. He then left to come to Dakotas as the Sous Chef for a little over a year before returning to Dakota s as the Executive Chef. Chef Joseph states that the opportunity to become the Executive Chef at a 4 star steakhouse has given him the chance to put himself on a plate, which is why he returned to Dakota s. The most unique thing about Dakota s is that it has been Pete a trueharrison hidden gem in the Dallas for such to Chef brings 24heart yearsofof experience a long time. People are really starting to find out about Dakota s. Hailing from Rhode Island, Pete started as this place and when they come in they are truly blown a teen working in a small Italian restaurant where he away.took Where are you to get alltoofserve that while then timeelse away fromgoing the industry in the having the option to enjoy a romantic evening next to Air Force. After his service, he took his culinary a waterfall? passion to Las Vegas where he worked for Wolfgang Puck and for Bellagio s Le Cirque and Circo. Chef Pete then moved to Dallas to open Nick & Sam s in Chris Rowberry 1999 and Hotel ZaZa in Subsequently, Chef Restaurant Manager Pete then took his culinary passion to Capital Grille in In 2011, Chef Pete teamedofup Dakota s A member thewith Dakota s Steakhouse to bring his culinary flair to the plate family since 2011, and palette while ensuringrestaurant the guestmanager a wonderful Chris Rowberry hasinover and memorable meal. When Chef Pete isn t the thirty years of experience kitchen, for pleasure he enjoys spending time with in the restaurant industry. family, riding bikes, kayaking, and scuba diving. Beginning in St Louis, MO, Chris got his fine dining start with Morton s of Chicago, which eventually brought him to Dallas in He has been a part of Dallas icons Nick & Sam s and Chamberlain s. Chris hand picked Dakota s for the next step of his journey, thrilled by the challenge to grow a then 27 year-old restaurantgroup with a dining great history For more information regarding please into something more. contact Janay Cargile at or by at jcargile@lpc.com. For more information regarding group dining, please contact Janay Cargile at or by at jcargile@lpc.com Menu items subject to change notice MENU ITEMS SUBJECT TO CHANGE without WITHOUT NOTICE

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