group lunch menu i - Dakota`s Steakhouse

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 75201
(214) 740-4001
www.dakotasrestaurant.com
/DakotasSteakhouse //
/DakotasSteaks
/ DakotasSteakhouse
/DakotasSteakhouse
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/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
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
83
82
81
80
23
ose/
27ppl@60
22
7 at 6:
54
64
34
44
33
43
53
63
73
32
42
52
62
72
31
41
51
61
71
30
40
50
60
70
PATIO
BAR
101
102
21
Zach
20
103
104
201
HOST
18
15
16
17
Tunnel to Lincoln Plaza
202
203
PIANO
19
MAIN
BAR
FIRE
PIT
E
L
E
V
A
T
O
R
301
302
401
402
303
403
Tunnel to Fairmont Hotel
304
404
W
A
T
E
R
F
A
L
L
FLOOR
PLAN
GROUP LUNCH MENU I
GROUP LUNCH MENU II
$25.50 / PERSON
$30.50 / PERSON
Plus 21% Service Charge and 8.25% Tax
Plus 21% Service Charge and 8.25% Tax
1st Course
1st Course
Soup Du Jour
Soup Du Jour
Chef's Daily Creation
Chef's Daily Creation
Choice of
Caesar Salad
Choice of
Caesar Salad
Focaccia Croutons, Shaved Reggiano Cheese
Focaccia Croutons, Shaved Reggiano Cheese
2nd Course
2nd Course
Chopped Tenderloin Salad
Grilled Sirloin
Choice of
Fried Onion Strings, Cucumber, Carrots, Grape
Tomatoes, Bell Pepper, Parmesan Cheese
Five Pepper Chicken
Medley of Sauteed Peppers, Linguini, Basil, Lemon Butter
Sauce
Atlantic Salmon
Roasted Sweet Potatoes, Broccolini,
Bourbon-Maple Glaze
3rd Course
Assorted
Dessert Platter
GROUP
LUNCH
MENU II
$30.50 / PERSON
Choice of
Mushrooms & Onions, Mashed Potatoes
Five Pepper Chicken
Medley of Sauteed Peppers, Linguini, Basil, Lemon Butter
Sauce
Atlantic Salmon
Roasted Sweet Potatoes, Broccolini
Bourban-Maple Glase
3rd Course
Choice of
Key Lime Pie
Flourless Chocolate Cake
ENU ITEMS SUBJECT TO CHANGE WITHOUT NOTICE
MenuMitems
subject to change without notice
GROUP DINNER MENU I
GROUP DINNER MENU II
$55.00 / PERSON
$65.00 / PERSON
Plus 21% Service Charge and 8.25% Tax
Plus 21% Service Charge and 8.25% Tax
1st Course
Choice of
Texas Field Greens
Pecans, Goat Cheese, Blackberry Vinaigrette
1st Course
SELECT ONE SOUP & TWO SALADS
Clam Chowder
Soup Du Jour
Iceberg Wedge
Chef's Daily Creation
Apple-Smoked Bacon, Grape Tomatoes,
Whipped Danish Bleu Cheese, Balsamic Drizzle
Focaccia Croutons, Shaved Reggiano Cheese
2nd Course
Choice of
8oz Filet Mignon
Dakota's Steak Sauce
Herb Brined Chicken
Dakotas Duck & Foie Gras Sausage,
Pomegranate Jus
Atlantic Salmon
Roasted Sweet Potatoes, Broccolini,
Bourbon Maple Glaze
Family Style Sides
Caesar Salad
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
2nd Course
SELECT FOUR ENTREES
8oz Filet Mignon
Dakota's Steak Sauce
Broccolini
Creamy Yukon Gold Mashed Potatoes
14oz New York Strip
3rd Course
Choice of
Patty Pan, Sunburst Squash,
Roasted Marble Potatoes, Arugula Gremolata
Key Lime Pie
Coconut Cream Pie
Flourless Chocolate Cake
Dakotas Duck & Foie Gras Sausage,
Pomegranate Jus
Dakota's Steak Sauce
Seared Mahi-Mahi
Herb Brined Chicken
Atlantic Salmon
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
3rd Course
Choice of
Key Lime Pie
Coconut Cream Pie
Flourless Chocolate Cake
White Chocolate Cheesecake
with Black Currant Sauce
MENU subject
ITEMS SUBJECT TO CHANGE WITHOUT NOTICE
Menu items
to change without notice
GROUP DINNER MENU III
$75.00 / PERSON
Plus 21% Service Charge and 8.25% Tax
1st Course
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
2nd Course
Choice of
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
Atlantic Salmon
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 Hot
Hot
Served
Tenderloin Satay $18
Mini Beef Wellington $25
Thai Marinade
Bearnaise
Tenderloin Canape $18
Tenderloin
Crostini
$18with Goat
Sliced Tenderloin
onCarpaccio
Toasted French
Crostini
Balsamic Onions, Preserved
Lemons,
Parmesan
Dust
Cheese
Mini Crab
CrabCakes
Cake $30
$30
Mini
Sweet Corn
Puree,
Micro Cilantro
Dijon
Aioli,Chive
Micro Oil,
Arugula
Chicken
Brochettes$15
$15
Chicken Brochettes
Jerk Seasoning
with Pineapple,
Pepper Sauce
and Red Onion
Thai Marinade,
Coconut-Curry
Bacon Wrapped Scallops $25
Bacon Wrapped Scallops $25
Chive Creme Fraiche
Ancho-Honey Glaze
Crispy Calamari $33
Crispy
Calamari
$33Spicy Peppers
Roasted Tomato
Aioli,
Sweet and
Roasted Tomato
Aioli,
Sweet
and
Spicy
Peppers
Mini Portobello Tart
$18
Goat Cheese,Mini
Grape
Tomatoes,
Drizzle,Basil
Portobello
TartBalsamic
$18
Goat Cheese, Grape Tomatoes, Balsamic Drizzle, Basil
Served Cold
Caviar
Creme Cold
Fraiche $25
Served
Steamed
Fingerling
Potatoes
Baby New
Potatoes
$18
Maine
Lobster
Rolls $30 Bacon
Chive Crème
Fraiche,
Apple-Smoked
Brioche Bun, Chiffonade Lettuce, Mayo & Onion
Smoked Tomato Stuffed Cucumber $16
Shrimp Cocktail $30
Fried Caper Blossom
Fresh Horseradish, Cocktail Sauce
Caprese
$14
Tuna SkewersTartar $18
House
made
Mozzarella,
Heirloom
Tomatoes,
Tomato, Red Onion, Lime Juice, Sesame
Oil, Basil,
Shaved
Balsamic
Drizzle
Cabbage & Mae Ploy Chili Sauce
Maine
Lobster
Rolls $30$18
Crab
Stuffed
Cucumber
Brioche Bun, Chiffonade
Lettuce,
Cilantro
Lime Mayo & Onion
Mini Bruschetta
$12
Shrimp
Cocktail $30
HeirloomFresh
Tomatoes,
Dakota's
Mozzarella,
Horseradish,
Cocktail
Sauce Balsamic
Glaze
Tuna Tartar $18
Tomato, Red Onion, Lime Juice, Sesame Oil, Shaved
Cabbage & Mae Ploy Chili Sauce
3rd Course
Choice of
Key Lime Pie
Coconut Cream Pie
Flourless Chocolate Cake
White Chocolate Cheesecake
with Black Currant Sauce
MENU subject
ITEMS SUBJECT
CHANGE WITHOUT
NOTICE
Menu items
toTOchange
without
notice
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 2003. Subsequently, Chef
Restaurant Manager
Pete then took his culinary passion to Capital Grille
in 2006. 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
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
restaurantgroup
with a dining
great history
For more
information
regarding
please
into something more.
contact Janay Cargile at 214-740-4001 or by
email at [email protected].
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
notice
MENU
ITEMS SUBJECT
TO CHANGE without
WITHOUT NOTICE