April First Friday Restaurant Week

Date(s): Friday, April 7, 2017 - Saturday, April 15, 2017

Time: 5:00 PM - 8:00 PM

Phone: 605-338-4009

Email: info@dtsf.com

Savor the flavors of downtown as you revel in the culinary talents of the featured chefs and restaurants! 

This year brings a new look and focus to the Downtown Sioux Falls Restaurant Week. Between April 7th and April 15th, you can enjoy a 3-course dinner ($30) brought to you by DTSF and the amazing culinary talent of downtown Sioux Falls. You'll want to check back as the event gets closer to see the amazing menu offerings created by the following restaurants!

*$30 cost does not include tax or tip

Bros Brasserie Americano:
322 South Phillips Avenue
Phone: 605-275-3181

Menu Selections:

Appetizers
Rosemary fettuccine with Sicilan calamari.
-or-
Curry pork skewers with yogurt sauce.

Entrees
Pan Fried Chicken Thighs and Sweet Potato Waffles:
Served with spiked syrup and smoked butter.
-or-
House Made Sausage Plate:
Variety of three (3) sausages and house made saurkraut.

Dessert
Ricotta Cake Triffle:
Ricotta cake with raspberries and mascarpone cream.

CRAVE:
201 East 8th Street (Located inside the Hilton Garden Inn)
Phone: 605-782-2600

Menu Selections:

Appetizers
Mozzarella Eggroll:
Mozzarella cheese wrapped in a wonton wrapper, fried to perfection.  Served with a side of Sweet Chili Sauce.
-or-
Pork Tostadas:
Crisp Tortillas layered with Verde Sauce, Shredded Pork, and Cheese.

Entrees
Verde Chicken:
Chicken Served with our House Made Verde Sauce, served with a side of Jasmine Coconut Rice with Fresh Corn Salsa.
-or-
Lean Green Cucumber Roll:
Riceless Sushi Roll; You’ll find Tuna, Salmon, Yellowtail, Escolar, Cream Cheese, Avocado, Asparagus, and Romaine Lettuce in a Cucumber Shell. Finished with a Sweet Vinaigrette Sauce.

Dessert
Mini Tres Leche:
Our take on the Classic Spanish Dessert; White Cake soaked in three types of milk.

Ode to Food & Drinks:
300 North Cherapa Place
Phone: 605-275-6332

Menu Selections:

Appetizers
Risotto Balls:
Chef Bob's signature risotto, deep fried and drizzled with a fresh sauce of the day (vegetarian)
-or-
Hawaiian Pork Egg Roll:
Marinated pork, cabbage, ginger and shrimp with spicy pineapple chili dipping sauce (fry oil is shared with breaded items so it is not completely gluten free)

Entrees
Bacon Wrapped Sirloin:
5 ounce bacon wrapped sirloin topped with savory red wine glaze & shallot butter - served with mashed potatoes & grilled asparagus (gluten free).
-or-
Drunken Tortellini:
Cheese filled pasta, sauteed spinach, grape tomatoes, prosciutto bits, garlic & parmesan in a pinot noir onion reduction sauce - served with a grilled baguette slice (can be vegetarian).

Dessert
Vanilla Creme Brulee (gluten free, vegetarian)

M.B. Haskett Delicatessen:
324 South Phillips Avenue
Phone: 605-367-1100

Menu Selections:

Appetizers
Haskett Family Farms Shirred Egg
-or-
Ensalada De Mer:
An Italian style ceviche.

Entrees
Bison Tenderloin:
Served with fine herbs butter, potato and vegetables.
-or-
Seared Salmon:
Served with goat cheese, potatoes and vegetables.

Dessert
Local Honey Creme Brule

The Market:
196 East 6th Street
Phone: 605-275-9463

Menu Selections:

Appetizer
Chicken Mole Avocado Salad

Entree
Green Pozole Pork

Dessert
Key Lime Pie Popcicle

K Restaurant:
401 East 8th Street, #128 (in the 8th & RR Center)
Phone: 605-336-3315

Menu Selections:

Appetizers
Soup of the Day
-or-
Small House Mixed Green Salad

Entrees
Mussels:
A pound of mussels braised in a white wine, garlic, basil, tomato, shallot, lemon and butter broth.
-or-
Vegetarian:
Rigatoni pasta tossed in a basil cream sauce with roasted garden vegetables, parmesan and toasted pine nuts.

Desserts
Choice of house made dessert from the case.

Wiley's Tavern:
330 North Main Avenue
Phone: 605-336-0054

Menu Selections:

Appetizer
Pesto Bacon Kettle Chips

Entree
Bison Meatloaf:
Topped with a burbon peach glaze, paired with grilled asparagus and garlic mashed potatoes and a dinner roll.

Dessert
Sweet Cinnamon Chip Al A Mode:
Served with whipped cream and caramel, chocolate drizzle

Prairie Berry East Bank:
322 East 8th Street
Phone: 605-496-7175

Menu Selections:

Menu One:  Recommended pairing - Anna Pesa Blaufrankish
Appetizer

French Onion Soup:
Savory onion soup covered with hot bubbly Gruyere.

Entree
SD Lamb Bourguignon with Gratin Dauphinois:
South Dakota spring lamb slowly braised with roasted vegetables and red wine, with layered potatoes gratin with Gruyere cheese.

Dessert
Crème Brûlée:
Rich and creamy vanilla custard topped with torched caramel.

Menu Two: Recommended pairing Anna Pesa Louka
Appetizer

Spanish Tapas:
A delectable assortment including three tortas, piquillo pepper stuffed Manzanilla olives, extra virgin olive oil, and rollitos de jamón featuring Platinum Serrano Ham.

Entree
Fresh Sea Bass over Spanish Paella:
Seared sea bass, saffron paella with little clams, parsnip puree, and vino blanco.

Dessert
Crema Catalana:
Creamy Spanish cinnamon custard topped with torched caramel.

Minervas Restaurant and Bar:
301 South Phillips Avenue
Phone: 605-334-0386

Menu Selections:

Appetizers
House Salad, Soup or Minervas Famous Salad Bar
-or-
Wild Mushroom Arancini:
Crispy fried risotto, crimini mushrooms, fontina and parmesan cheeses, red pepper tomato jam, and white truffle aioli.

Entrees
Beer Braised Beef Short Rib:
Fernson Porter braised boneless beef short rib, white cheddar grits, crispy fried leeks and porter demi-glace.
-or-
Potato Wrapped Halibut:
Pan seared potato wrapped halibut filet, creamed leeks, red pepper puree and mirepoix micro greens.

Dessert
Camembert Panna Cotta:
Crème custard, caramel, fresh raspberries, spiced black currant coulis.

Parker's Bistro:
210 South Main Avenue
Phone: 605-275-7676

Menu Selections:

Appetizer:
Spring Roll

Entree:
Buffalo Bourguignon

Dessert:
Hummingbird Cake

 

Downtown Restaurant Week sponsored by:

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