But that was then. And now, chef Ken Goff, who's been the baron of Midwestern cooking with a twist since the late '80's, has put together a a summe menu that is awesome. On a recent evening, petals of grilled portobello mushrooms were grilled and topped with a scattering of sweet corn, pumpkin seeds and sliced asparagus. Polenta arrived on a bed of spinach, wearing a cap of goat cheese and enough garlic to keep away a trio of Draculas. Of course, Dakota's famous Caesar salad and brie and apple soup are still available for those who don't like change.
Entrees are also a blend of the old and nes.
There's still the Canadian walleye with hyouse made tartar sauce. Chef Ken Goff creates a nouveau Midwestern cuisine that makes imaginative use of local ingredients and features lighter, fresher and more flavorful renditions of classic Middle-American dishes. The Dakota's new summer menu keeps a few of the signature dishes, such as Minnesota brie and apple soup and the house Caesar, and adds a number of new preparations, ranging from an entree of large ravioli stuffed with fontina, fresh cherve and garlic to a breast of chicken with roasted pepper tomato sauce and warm vegetable salad. Best of the entrees include the very moist grilled marinated breast of chicken topped with a medly of corn, zucchini and red peppers and laced with a red pepper cream sauce, the pot roasted moulard duck in a sweet and savory honey-blueberry sauce and a pair of pork cutlets served with a tangy dried cherry apple chutney and a mix of wild rice, snow peas, pumpkin seeds, red peppers and carrots. The Dakota has always had a reputation as the kind of place reserved for a special occasion.