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Dakota Jazz Club & Restaurant | 3 Great Plates

September 2005

By Andrew Zimmern

Deviled Shrimp Salad Toasts

Bet you can’t eat just one of these little gems! A perfect lunch, paired with a watercress and radish salad that brings the whole dish together.

Photo by James Erickson

Halibut

A steamed fillet set over pommes purée with green and white asparagus fricassee, napped with a nutty sesame vinaigrette—four delicate flavors until now I would swear could never work together.

Photo by James Erickson

Grilled Lamb

Grilled and sliced lamb loin surrounding a lamb shoulder confit and chèvre tartlet with a light olive tapenade and lamb jus. A dish that hits every note.

Photo by James Erickson