Downtown Sioux Falls Restaurant Week

BibiSol

Platano Relleno; Enmoladas; & Bread Pudding Waffle

Platano Relleno: Ripened Plantain filled with monterrey jack cheese, topped fried and topped with crema and house lemon loaf chiffonade. Enmoladas: Local house ground corn nixtamal tortillas filled with chicken and bathed in housemade mole topped with crema and cotija, local microgreens served with a side of white rice. Bread Pudding Waffle: Key lime bread pudding waffle drizzled with lime cream syrup and dusted with a graham cracker.

Blarney Stone Pub

Guinness Bordelaise Sous Vide Short Ribs

Fork-tender Boneless Short Ribs, sous vide for 48 hours with aromatic herbs and spices. Seared golden brown and served over Truffle Butter Champ Potatoes. Finished with a rich Guinness Bordelaise and a side of Lemon Buttered Peas.

Cascata

Brulee Fresh Figs with Hot Honey and Grilled Focaccia Bread; Rigatoni alla Bistecca; Limoncello Tiramisu

Three Courses:

Appetizer: Whipped ricotta with pistachio, hot honey and brulee fresh figs with grilled focaccia bread

Entrée: Rigatoni alla Bistecca: Rigatoni, char‑grilled steak marinated steak, roasted garlic cream, broccolini, crispy shallots, Parmigiano‑Reggiano

Dessert: Limoncello Tiramisu- featuring our house made Cascata Limoncello. Suggested a wine pairing of Pio Cesare Barbera d’Alba

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Chef Lance’s on Phillips

Grilled Swordfish Steak

8 oz Fresh Swordfish Fillet, grilled & topped with mango pico, on a bed of tuxedo rice & wilted spinach

CRAVE

Miso Pork Chop

16oz Duroc porterhouse chop with a sweet and spicy miso apple compote, roasted fingerling potatoes and grilled broccolini.

Crawford’s Bar and Grill

Bourbon Apple Pork

Seared pork tenderloin, smoked braised pork belly, house apple butter, bourbon apple gastrique, mash potatoes, cinnamon-bourbon apples, smoked carrots, pickled onions, spiced pecans, cranberry caviar

DaDa Gastropub

Gochujang Mac; Shio pan; Matilda Cake

House-baked Shio Pan, a soft and airy Japanese-style salt bread with a lightly crisped, buttery crust. Creamy Gochujang Mac & Cheese, infused with bold Korean chili paste and a hint of sesame, topped with tender hot honey–glazed short rib. Decadent Matilda Cake, a rich chocolate layer cake finished with silky chocolate ganache.

Harvest Kitchen

Spring has Sprung Mutli-Course Menu

Salt Spring Island Mussels, Green Garlic & Chicken Caramelle Pasta, Crispy Skin Ling Cod, American Wagyu Striploin, Sgroppino, Medjool Dates

Josiah’s Coffeehouse & Café

Coffeehouse, Eggs Florentine Quesadilla

A crispy, golden quesadilla stuffed with scrambled eggs, basil, tomato slices, and avocado, layered with melted mozzarella. Served with a side of salsa, sour cream, and house-made hollandaise.

Maribella Ristorante

Pesce Spada Fettuccini

Swordfish fillet served on top of fettuccine tossed with capers, roasted tomatoes, and a white wine butter sauce

Minervas Restaurant

Lamb Bianca Lasagna

Roasted cauliflower bechamel, prairie coteau lamb sausage, spinach, fontina, provolone, piccante, and lemon pangrattato

Nunzio’s

Steak & Potato Pie

Roast bourbon mash beef from BlackFork Farms, mille feuille potatoes, butter braised onions, and morel mushrooms.

Parker’s Bistro

Marinated Shrimp

Includes pea & mint hummus and a Caraway Crisp

Phillips Avenue Diner

Almondine Benedict

Fried walleye, poached eggs, hollandaise, toasted almonds, dill, served with hashbrowns and lemon.

R Wine Bar

Vernal Mosaic

A spring palate combination of beet puree, cauliflower puree, and pea puree, topped with roasted cauliflower, peas, and arugula all served with beef tenderloin.

Sanaa’s

Chickpea with Tahini & Pinenuts Tagain

Chickpeas cooked in a tahini lemon sauce, sprinkled with toasted pine nuts and chopped scallions.