Restaurant Week

Date(s): Friday, April 6, 2018

Time: 12:00 AM - 12:00 PM

Other Dates

Location: Downtown Area

Phone: 605-338-4009

Email: info@dtsf.com

Enjoy a three-course dinner in downtown Sioux Falls during this year's Restaurant Week! During Restaurant Week, dinner customers will get to choose one Appetizer, one entree, and the dessert for a $30 price point (not including tax, beverage, or tip).

Participating Restaurants and Menu Options Are: 


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

First Course (Appetizer)
Squash soup with honey whipped ricotta, and toasted walnuts

Second Course (Entree)
Rabbit ravioli served with pancetta, mushrooms, caramelized shallots and sage

Third Course (Dessert)
Blueberry cream puff
 

Crave American Kitchen & Sushi Bar:
201 East 8th Street (located in the lobby of the Hilton Garden Inn)
Phone: 605-782-2600

First Course (Appetizer)
Truffle Parmesan Fries: Crispy fries tossed in white truffle oil, parmesan cheese and house seasoning, served with rosemary garlic aioli
- or -
Edamame, tossed in their signature, house made sriracha soy glaze

Second Course (Entree)
Lemon Garlic Chicken: Trio of seasoned skin-on chicken breasts, seared crisp, set atop braised organic baby kale, buttermilk mashed potatoes and root vegetable hash, topped with lemon-garlic butter sauce
- or - 
Hoisin Salmon Rice Bowl: Sauteed peppers and onions, lime basmati rice with blistered shishito peppers

Third Course (Dessert)
Mini French silk
 

K Restaurant:
401 East 8th Street, #128
Phone: 605-336-3315

First Course (Appetizer)
Baby spinach salad with sliced strawberries, onions, toasted almond slices and a poppy seed dressing with crumbled feta garnish
- or -
Cup of the soup of the day

Second Course (Entree)
A South Dakota sautee: Sirloin, asparagus, mushrooms, onions and potatoes with a rich beef stock and topped with cheese (Can substitute shrimp or request vegetarian)

Third Course (Dessert)
A choice of dessert from the bakery case
 

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

First Course (Appetizer)
Spring vegetable green goddess salad
- or - 
Korean barbecue appetizer

Second Course (Entree)
Blackened walleye with southern beans and rice
- or -
Pork osso buco with polenta and local greens

Third Course (Dessert)
Flambe orange crepe
 

Minervas:
301 South Phillips Avenue
Phone: 605-334-0386

First Course (Appetizer)
House salad, soup or Minervas famous salad bar
- or -
Wild mushroom arancini: Crispy fried risotto, cremini mushrooms, fontina and parmesan cheese served with red pepper tomato jam and white truffle aioli
- or -
Glass of house wine

Second Course (Entree)
Braised short rib: Boneless beef short rib served with parsnip puree, steamed broccolini, heirloom tomatoes, aged balsamic reduction and sambal chili sauce
- or -
Samon Piccata: Seasoned cornmeal dusted grilled salmon, pan picatta sauce with white cheddar mashed potatoes and asparagus

Third Course (Dessert)
Camembert panna cotta: Creme custard, caramel, fresh raspberries and spiced black currant coulis
 

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

First Course (Appetizer)
Goat cheese salad: Chopped romaine, cashews, dried cherries, applewood smoked bacon dressed with a house made goat cheese vinaigrette
- or -
Crab spring roll with saffron tartar sauce

Second Course (Entree)
Ode to Chicken Carbonarra: Grilled chicken breast on angel hair pasta in a house made carbonarra sauce
- or -
Prociutto wrapped pork medallion atop an onion potato cake drizzled with a mustard, thyme butter sauce

Third Course (Dessert)
Creme brulee of the day
 

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

First Course (Appetizer)
Oxtail wonton with sweet chili
- or -
Beet salad with tarragon vinaigrette, goat cheese and hazelnut

Second Course (Entree)
Braised short rib with white cheddar grits, ancho chili sauce, walnut cream and crispy shallots
- or -
Chili relleno, stuffed with Asadaro cheese, mushroom, asparagus and corn on a black bean puree, pico, and avocado crema

Third Course (Dessert)
Seasonal cake tasting
 

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

First Course (Appetizer)
Spring pea gazpacho

Second Course (Entree)
Roasted herb chicken with asparagus, local oyster mushrooms and fingerling potatoes

Third Course (Dessert)
Triple chocolate pot de creme
 

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

First Course (Appetizer)
Zuppa Toscana: A rich and hearty soup with spicy Italian sausage, bacon, potatoes, spinach and onion served in a savory chicken broth

Second Course (Entree)
Roasted red pepper chicken alfredo: Roasted red peppers, seasoned, grilled chicken breast in a creamy house made alfredo sauce, served with warm toasted parmesan bread sticks

Third Course (Dessert)
Cannolis: Two classic cannolis garnished with powdered sugar, fresh raspberries and a chocolate drizzle

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