Upper Crust - Toast of the Nation Eats Across America

If the dinner from Blue Smoke didn't get you salivating like Pavlov's dog, here's another menu highlight from Toast of the Nation, courtesy The Dakota in Minneapolis.

While you're hearing a stew of Cuban/Gospel/Earth Wind and Fire, you would no doubt enjoy the following special menu for tonight from Executive Chef Jack Riebel. For the record, the chef will be happy to discuss vegetarian/dietary options for you. And for those of you who could not stomach The Omnivore's Dilemma, The Dakota proudly supports locally owned, independently & sustainably operated farms. Their meat is all natural with no added hormones or antibiotics.


Carpaccio of Lamb - lamb’s lettuce, truffle pecorino, black radish
House Smoked Salmon brioche, quail egg, hollandaise (domestic caviar supplement)

Belgian Endive & Green Apple Salad with niman ranch bacon, gruyere cheese
Oyster Stew “Edna Lewis” - salsify, chive, common crackers
Seared Foie Gras - cipolinni onion, polenta, huckleberry


Peking Duck Breast - wild rice, scallion, fennel, truffle honey
“Surf & Turf” - ribeye of american kobe, tempura prawn, jalapeño ponzu
Crab Crusted Walleye - jumbo lump crab, honji menji mushroom, coconut broth
Lofton Ridge Venison Loin - parsnip hash, candied chestnut, pancetta
Cabbage Rolls - black bean, goat cheese, red pepper sauce
Hawiian Blue Marlin - kahlua pork, maui onion, mu-shu cake


Trifle - tropical fruit, candied macadamia nuts, strawberry sorbet
Baked Alaska - hot chocolate, rumpleminz
Egg Nog Trio - bread pudding, traditional, brûlé
Chocolate Souffle - valrhona chocolate, vanilla anglaise
Figgy Pudding -brandy caramel, rum raisin ice cream

Don't forget to save room for champage...