The Dakota Restaurant

truffle scented, shallots. capers, tomato, lemon, dill; crostini's

mozzarella, fontina, three-maids dairy chèvre; pistachio, caramelized onion-fig balsamic

tomato chutney, danish bleu, sweet potato

pimentón de la vera, polenta, parmigiano, crisp spinach, chimichurri

cured meats, truffled-chicken liver mousse, marinated olives, caper berries, dijon; house crisps

selected artisan cheeses, fruit, sea salt roasted almonds; house crisps

our signature soup

daily preparation

classic dakota…butter lettuce, bleu vinaigrette; apples, cashews

mixed greens, romano, garlic-herb vinaigrette

red onion, tomato, parmigiano reggiano; croutons

shaved fennel, citrus vinaigrette, lardons; sauce gribiche

red onion, tomato, parmigiano reggiano, croutons; choice of... •grilled chicken OR •grilled shrimp OR •fried oysters

rare seared, asian vinaigrette, ginger, wasabi aïoli

baby greens, white & pink remoulades, tomato, onion; boiled egg

romaine, creamy roasted garlic-bleu dressing; applewood lardons

toasted almonds, haricots verts, beurre blanc

sofrito potatoes; pimentón de la vera aioli; asparagus

capers, dill, lemon, brown butter; haricots verts, buttermilk mashed potatoes

grilled teres major, garlic bordelaise, pommes frites; herb aïoli

fondant potato, spinach purée; herb black garlic butter

louisiana jumbo lump blue crab, brioche, remoulade, dill havarti (choice of house salad, sweet potato chips, or frites maison)

french baguette, dressed, creole remoulade

truffle-parmigiano

toasted almonds

chévre, parmesan

hollandaise

sherry; worcestershire

steen's vinaigrette; lardons, pickled peppers, almonds

evoo

truffled butter

steen's glazed

myers' rum-foster sauce

drambuie-white chocolate and bittersweet chocolate sauces; vanilla bean ice cream

chantilly créme; raspberries

circle m farms goats cheese, warmed apples, caramel sauce, gingersnap crumbles

salted caramel, candied pecans

crème anglaise

daily selections

This savory concoction, falling like silk on the tongue, blends fresh, sweet Louisiana crabmeat with the creamy, rich texture of aged Brie cheese.

available fresh, soft shell crab stuffed with shrimp, crabmeat and crawfish, fried until golden brown, and set atop roasted pecan rice and topped with sauce Creollaise; and a crispy Parmesan-crusted fillet of farm-raised tilapia topped with lump crab meat, surrounded by a wild mushroom and caper dill butter and finished with flash-fried smoked artichoke hearts and smoked tomato hollandaise.

24-year veteran of the restaurant industry, LaCour oversees the restaurant's operations, in addition to hand-selecting its impressive and extensive wine list. In fact, it is LaCour's passion for exceptional wine that takes him to the California wine region at least twice each year. Often, LaCour brings Dakota's managers and waitstaff with him as an educational experience, teaching them the art of winemaking and rousing in them a passion for and knowledge of fine wines. After sampling many special and hard-to-find wines while he's in California, LaCour selects his personal favorites, adding them to an impressive wine list that features more than 350 wines.

where the focal point in the center of the room, is a runaway display of ordinary- to multi magnum-sized bottles of rare wines from California and Europe. In the past several years, The Dakota's wine list has earned the Wine Spectator's Distinguished Award of Excellence.

The 175-seat restaurant with Louisiana influenced chic decor, styled by Beth Walther, A.S.I.D, is comprised of four dining areas. The entranceway reveals the main dining room to the left with a vantagepoint created by the grand floral arrangement. An inviting and cozy bar to the right sweeps you into the smaller dining spaces with tables placed at a distance from one another to provide the perfect backdrop for a romantic tete a tete. The dark wood wine room suggests the ambiance of a gentleman's club.