Guests ride down to Dakota s in a canopied glass elevator accessed from street level while viewing the 1,800

Transcription

1

2 LOCATION LUNCH SERVICE MON FRI: 11a.m. 2:30p.m. DINNER SERVICE MON THURS: 5:30p.m. 10p.m. FRI: 5:30p.m. 10:30p.m. SAT: 5p.m. 10:30p.m HAPPY HOUR MON - FRI: 4p.m. 7p.m. LOCATION 600 North Akard St. Dallas, Texas (214) /DakotasSteakhouse // /DakotasSteaks /DakotasSteakhouse // /Dakotas-Steakhouse RATED BY ZAGAT AS ONE OF THE TOP 50 RESTAURANTS IN DALLAS 2014 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, multi-tiered 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 GENERAL MANAGER: Chris Rowberry 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 climate controlled 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 accommodate 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 Fire Pit Host 305 Piano etc Tunnel to Lincoln Plaza 17 E L E V A T Tunnel to Fairmont Hotel 405 F O U N T A I N 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 Mushrooms & Onions, Mashed Potatoes Five Pepper Chicken Medley of Sauteed Peppers, Linguini, Basil, Lemon Butter Sauce Medley of Sauteed Peppers, Linguini, Basil, Lemon Butter Sauce Assorted Dessert Platter Five Pepper Chicken Key Lime Pie Flourless Chocolate Cake MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE

5 GROUP DINNER MENU I $60.00 / PERSON GROUP DINNER MENU II $70.00 / PERSON Texas Field Greens Candied Almonds, Strawberries, Goat Cheese, Balsamic Vinaigrette Iceberg Wedge Apple-Smoked Bacon, Grape Tomatoes, Whipped Danish Bleu Cheese, Balsamic Drizzle 8oz Filet Mignon Dakota s Steak Sauce Ziegenbock Brined Chicken Dakota s Duck & Foie Gras Sausage, Crimini & Caramelized Onion Jus FAMILY STYLE SIDES Broccolini Creamy Yukon Gold Mashed Potatoes Key Lime Pie Coconut Cream Pie Flourless Chocolate Cake SELECT ONE SOUP & TWO SALADS Clam Chowder Soup Du Jour Chef s Daily Creation Caesar Salad Focaccia Croutons, Shaved Reggiano Cheese Spinach Salad Baby spinach, Grape Tomatoes, Red Onions, Eggs, Bacon Vinaigrette Texas Field Greens Candied Almonds, Strawberries, Goat Cheese, Balsamic Vinaigrette Iceberg Wedge Apple-Smoked Bacon, Grape Tomatoes, Whipped Danish Bleu Cheese, Balsamic Drizzle SELECT FOUR ENTREES (Dakota s Steak Sauce included with all steaks) 8oz Filet Mignon 14oz New York Strip Chilean Sea Bass Poached Saffron Potatoes, Chorizo, Roasted Fennel, Shrimp Coulis Ziegenbock Brined Chicken Dakota s Duck & Foie Gras Sausage, Crimini & Caramelized Onion Jus FAMILY STYLE SIDES SELECT THREE SIDES Broccolini Creamy Yukon Gold Mashed Potatoes Steamed Asparagus Blue Cheese 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

6 GROUP DINNER MENU III $80.00 / 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 Spinach, Grape Tomatoes, Red Onions, Eggs, Bacon Vinaigrette Texas Field Greens Candied Almonds, Strawberries, Goat Cheese, Balsamic Vinaigrette Iceberg Wedge Apple-Smoked Bacon, Grape Tomatoes, Whipped Danish Bleu Cheese, Balsamic Drizzle (Dakota s Steak Sauce included with all steaks) 8oz Filet Mignon 14oz New York Strip 14oz Ribeye Chilean Sea Bass Poached Saffron Potatoes, Chorizo, Roasted Fennel, Shrimp Coulis Ziegenbock Brined Chicken Dakota s Duck & Foie Gras Sausage, Crimini & Caramelized Onion Jus FAMILY STYLE SIDES SELECT FOUR SIDES Broccolini Creamy Yukon Gold Mashed Potatoes Steamed Asparagus Blue Cheese Scalloped Potatoes Fire-Roasted Corn French Green Beans Smoked Gouda Mac & Cheese Roasted Wild Mushrooms HORS D OEUVRES PRICED PER DOZEN Passed Butler Style SERVED HOT Mini Beef Wellington $25 Bearnaise Swedish Meatball $18 Sherry Vinaigrette, House Made Pickle Mini Crab Cakes $30 Basil Aioli, Micro Arugula Parmesan Fried Chicken Bites $18 Roasted Garlic Aioli Bacon Wrapped Scallops $25 Ancho-Honey Glaze Crispy Calamari $33 Roasted Tomato Aioli, Sweet and Spicy Peppers Twice Baked Truffle Potatoes $18 Yukon Potatoes, Truffle, Chives Bacon SERVED COLD Tenderloin Crostini $18 Marinated Bell Peppers & Onions, Goat Cheese Smoked Tomato Stuffed Cucumber $16 Fried Caper Blossom Smoked Salmon Canape $18 Chive Cream Cheese, Capers Maine Lobster Rolls $30 Brioche Bun, Chiffonade Lettuce, Mayo & Onion Shrimp Cocktail $30 Fresh Horseradish, Cocktail Sauce Tuna Tartar $18 Tomato, Red Onion, Yuzo 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 SUBJECT TO CHANGE WITHOUT NOTICE

7 JOSEPH HOFFMASTER EXECUTIVE CHEF 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 a true hidden gem in the heart of Dallas for such a long time. People are really starting to find out about this place and when they come in they are truly blown away. Where else are you going to get all of that while having the option to enjoy a romantic evening next to a waterfall? CHRIS ROWBERRY GENERAL MANAGER A member of the Dakota s family since 2011, Restaurant Manager Chris Rowberry has over thirty years of experience in the restaurant industry. 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 restaurant with a great history into something more. JANAY CARGILE SALES AND MARKETING MANAGER Janay Cargile comes to Dakota s as Sales and Marketing Manager handling personal to corporate events, social media and advertising. She is a graduate of the University of Texas at Dallas in Interdisciplinary Studies and has an accumulation of 23 years experience in the restaurant industry. Strong points are to listen and anticipate guest s current/ future needs. For more information regarding group dining, please contact Janay Cargile at or by at jcargile@lpc.com MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE

8