Downtown Sioux Falls Restaurant Week

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.

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

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

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.

Nunzio’s

Steak & Potato Pie

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

Harvester 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

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

Minvera’s

Lamb Bianca Lasagna

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

Crawford’s

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