group dinner menu i - Dakota`s Steakhouse

HOURS
OF OPERATION
LOCATION
Lunch SERVICE
Service
LUNCH
Monday
Friday
| 11 a.m.
– 2:30 p.m.
MON –– FRI:
11a.m.
– 2:30p.m.
Dinner
Service
DINNER SERVICE
Monday
– Thursday
| 5:30 p.m.
– 10 p.m.
MON – THURS:
5:30p.m.
– 10p.m.
Friday
|
5:30
p.m.
–
10:30
p.m.
FRI: 5:30p.m. – 10:30p.m.
Saturday
| 5:00 –p.m.
– 10:30 p.m
SAT: 5p.m.
10:30p.m
LOCATION
LOCATION
600 North Akard St. Dallas,
600 North Akard
St. Dallas,
Texas 75201
Texas
75201
(214)
740-4001
(214) 740-4001
www.dakotasrestaurant.com
www.DakotasRestaurant.com
/DakotasSteakhouse //
/DakotasSteaks
/DakotasSteakhouse
//
/Dakotas-Steakhouse
/ DakotasSteakhouse
Happy Hour
HAPPY
HOUR
Monday - Friday | 4:00 p.m. – 7 p.m.
MON - FRI: 4p.m. – 7p.m.
ABOUT DAKOTA’S
RATED BY ZAGAT AS
ONE OF THE TOP 50 RESTAURANTS
IN DALLAS 2014
Dakota’s was established in 1984 and has been a downtown Dallas dining icon for 30 years. The name Dakota’s
ABOUT
was chosenDAKOTA’S
in homage to the eight million pounds of Dakota mahogany granite that was used throughout the
Dakota’s
wasand
established
restaurant
Ross Tower.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
Guests ride down to Dakota’s in a canopied glass elevator accessed from street level while viewing the 1,800
restaurant
and
Ross Tower.
square-foot
outdoor
subterranean courtyard. This cool oasis is complete with a 5-tiered granite water wall, multitieredride
landscaping,
rock fire
and black granite
bar. Dakota’s
patio hasfrom
longstreet
been considered
of thethe 1,800
Guests
down tolava
Dakota’s
in pit
a canopied
glass elevator
accessed
level while one
viewing
city’s most romantic dining spots.
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
CUISINE
of the
city’s most romantic dining spots.
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
Dakota’s
Steakhouse
is steakhouse
a true Texassides
treasure.
Ourroasted
Mid-Western
Corn Fed aUSDA
Prime
Steaks
from Allen
traditional
a la cart
including
wild mushrooms,
loaded
baked
potato
and Brothers
arehouse
hand onion
picked
to ensure
tenderness.
cook them
degrees
sear in with
the natural
flavors. The
rings.
Dakota’s
boasts anWe
extensive
wine at
list, 1800
created
to pairtoperfectly
the menu.
CUISINE
restaurant also serves fresh seafood such as Salmon, Tuna and Maine lobster tails and traditional a la cart
Dakota’s offers a selection of fresh daily specials, both for lunch and dinner. Lunch includes entrée salads
steakhouse
sides including
roastedthe
wild
mushrooms,
a loaded
baked potato and house onion rings. Dakota’s
and sandwiches
to accompany
selection
of steaks
available.
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
andGROUP
sandwiches DINING
to accompany the selection of steaks available.
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.
GROUP DINING
Dakota’s
unique
allows the
restaurant
accommodate
business
cocktail
Dakota’s
offerslayout
semi-private,
private,
outdoortoand
full restaurantsmall
private
dininglunches,
options.patio
Our team
of parties,
dedicated
professionals
will worklarge
with you
to create
your perfect
celebration.
rehearsal
dinners
and receptions,
corporate
functions
and other
private events.
For parties
than private,
20, we require
set full
menu
which willprivate
offer you
andoptions.
your guests
the best
Dakota’s
offers greater
semi-private,
outdooraand
restaurant
dining
Our team
of dedicated
selections will
fromwork
our with
full menu.
Each
guest
will perfect
receive celebration.
a custom menu with menu options and with your
professionals
you to
create
your
choice of greeting. Wine selections and additional bar options can be specially selected to
For complement
parties greater
your than
meal.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
meal.
Opening
Date:
Spring 1984
| Owner:
Lincoln
Properties
| Executive
Chef: your
Joseph
Hoffmaster
OPENING DATE: Spring 1984 | GENERAL MANAGER: Chris Rowberry | EXECUTIVE CHEF: Joseph Hoffmaster
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.
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Pit
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Piano
18
1 2 3 4 5 6 etc...
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Tunnel to Lincoln Plaza
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Tunnel to Fairmont Hotel
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F
O
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A
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FLOOR
PLAN
GROUP LUNCH MENU I
GROUP LUNCH MENU II
Plus 21% Service Charge & 8.25% Tax
Plus 21% Service Charge & 8.25% Tax
FIRST COURSE
FIRST COURSE
$25.50 / PERSON
CHOICE OF
$30.50 / PERSON
CHOICE OF
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
SECOND COURSE
SECOND COURSE
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
CHOICE OF
Medley of Sauteed Peppers, Linguini, Basil,
Lemon Butter Sauce
Atlantic Salmon
Orzo Minestrone Ragout, Arugula Caper Pistou,
Preserved Meyer Lemons
THIRD COURSE
Assorted Dessert Platter
CHOICE OF
Five Pepper Chicken
Atlantic Salmon
Orzo Minestrone Ragout, Arugula Caper Pistou,
Preserved Meyer Lemons
THIRD COURSE
CHOICE OF
Key Lime Pie
Flourless Chocolate Cake
MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE
GROUP DINNER MENU I
GROUP DINNER MENU II
Plus 21% Service Charge & 8.25% Tax
Plus 21% Service Charge & 8.25% Tax
$60.00 / PERSON
FIRST COURSE
$70.00 / PERSON
FIRST COURSE
CHOICE OF
SELECT ONE SOUP & TWO SALADS
Texas Field Greens
Clam Chowder
Soup Du Jour
Candied Almonds, Strawberries, Goat Cheese ,
Balsamic Vinaigrette
Iceberg Wedge
Chef’s Daily Creation
Caesar Salad
Apple-Smoked Bacon, Grape Tomatoes,
Whipped Danish Bleu Cheese, Balsamic Drizzle
Focaccia Croutons, Shaved Reggiano Cheese
SECOND COURSE
Baby spinach, Grape Tomatoes, Red Onions,
Eggs, Bacon Vinaigrette
CHOICE OF
8oz Filet Mignon
Dakota’s Steak Sauce
Ziegenbock Brined Chicken
Dakota’s Duck & Foie Gras Sausage,
Crimini & Caramelized Onion Jus
Atlantic Salmon
Orzo Minestrone Ragout, Arugula Caper Pistou,
Preserved Meyer Lemons
FAMILY STYLE SIDES
Broccolini
Creamy Yukon Gold Mashed Potatoes
Spinach Salad
Texas Field Greens
Candied Almonds, Strawberries, Goat Cheese ,
Balsamic Vinaigrette
Iceberg Wedge
Apple-Smoked Bacon, Grape Tomatoes,
Whipped Danish Bleu Cheese, Balsamic Drizzle
SECOND COURSE
SELECT FOUR ENTREES
(Dakota’s Steak Sauce included with all steaks)
8oz Filet Mignon
14oz New York Strip
Chilean Sea Bass
THIRD COURSE
Poached Saffron Potatoes, Chorizo,
Roasted Fennel, Shrimp Coulis
Key Lime Pie
Coconut Cream Pie
Flourless Chocolate Cake
Dakota’s Duck & Foie Gras Sausage,
Crimini & Caramelized Onion Jus
CHOICE OF
Ziegenbock Brined Chicken
Atlantic Salmon
Orzo Minestrone Ragout, Arugula Caper Pistou,
Preserved Meyer Lemons
FAMILY STYLE SIDES
SELECT THREE SIDES
Broccolini
Creamy Yukon Gold Mashed Potatoes
Steamed Asparagus
Blue Cheese Scalloped Potatoes
Fire-Roasted Corn
French Green Beans
THIRD COURSE
CHOICE OF
Key Lime Pie
Coconut Cream Pie
Flourless Chocolate Cake
White Chocolate Cheesecake
with Black Currant Sauce
MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE
GROUP DINNER MENU III
HORS D’OEUVRES
Plus 21% Service Charge & 8.25% Tax
Passed Butler Style
FIRST COURSE
SERVED HOT
Mini Beef Wellington $25
$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
PRICED PER DOZEN
Bearnaise
Swedish Meatball $18
Sherry Vinaigrette, House Made Pickle
Mini Crab Cakes $30
Basil Aioli, Micro Arugula
Baby Spinach, Grape Tomatoes, Red Onions,
Eggs, Bacon Vinaigrette
Parmesan Fried Chicken Bites $18
Texas Field Greens
Bacon Wrapped Scallops $25
Candied Almonds, Strawberries, Goat Cheese ,
Balsamic Vinaigrette
Iceberg Wedge
Apple-Smoked Bacon, Grape Tomatoes,
Whipped Danish Bleu Cheese, Balsamic Drizzle
SECOND COURSE
CHOICE OF
(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
Atlantic Salmon
Orzo Minestrone Ragout, Arugula Caper Pistou,
Preserved Meyer Lemons
FAMILY STYLE SIDES
SELECT FOUR SIDES
Roasted Garlic Aioli
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
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
THIRD COURSE
CHOICE OF
Key Lime Pie
Coconut Cream Pie
Flourless Chocolate Cake
White Chocolate Cheesecake
with Black Currant Sauce
MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE
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 1992. 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 214.740.4001
or by email at [email protected]
MENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE