drambuie-white chocolate and bittersweet chocolate sauces; vanilla bean ice cream
Selection of Ice Creams and Sorbets
Our Banana Split
house made ice creams, chocolate, caramel, fruit
Dark Chocolate Paté
fleur de sel caramel
classic, madagascar vanilla bean
Selection of Artisan Cheeses
cow (triple cream), Normandy, France
sheep, Basque, France
sheep (smoked), Basque, France
Roaring Forties Blue
cow, King's Island, Tasmania
cow, Alsace, France
goat, Catalonia, Spain
cow, Minorca, Spain
cow, Auvergne, France
Perhaps the dish that Dakota is best known for is its heavenly lump crabmeat and French Brie soup.
This savory concoction, falling like silk on the tongue, blends fresh, sweet Louisiana crabmeat with the creamy, rich texture of aged Brie cheese.
Two of The Dakota's signature dishes are the seasonally
available fresh, soft shell crab stuffed with shrimp, crabmeat and crawfish, fried until golden brown, and set atop roasted pecan rice and topped with sauce Creollaise; and a crispy Parmesan-crusted fillet of farm-raised tilapia topped with lump crab meat, surrounded by a wild mushroom and caper dill butter and finished with flash-fried smoked artichoke hearts and smoked tomato hollandaise.
At both lunch and dinner, the co-owner of The Dakota, Kenneth LaCour's congenial charm greets diners.
24-year veteran of the restaurant industry, LaCour oversees the restaurant's operations, in addition to hand-selecting its impressive and extensive wine list. In fact, it is LaCour's passion for exceptional wine that takes him to the California wine region at least twice each year. Often, LaCour brings Dakota's managers and waitstaff with him as an educational experience, teaching them the art of winemaking and rousing in them a passion for and knowledge of fine wines. After sampling many special and hard-to-find wines while he's in California, LaCour selects his personal favorites, adding them to an impressive wine list that features more than 350 wines.
His passion for wine is most evident in the restaurant's bar
where the focal point in the center of the room, is a runaway display of ordinary- to multi magnum-sized bottles of rare wines from California and Europe. In the past several years, The Dakota's wine list has earned the Wine Spectator's Distinguished Award of Excellence.
Located in Covington, across Lake Ponchartrain from New Orleans, Dakota promises eclectic cuisine in a comfortable setting.
The 175-seat restaurant with Louisiana influenced chic decor, styled by Beth Walther, A.S.I.D, is comprised of four dining areas. The entranceway reveals the main dining room to the left with a vantagepoint created by the grand floral arrangement. An inviting and cozy bar to the right sweeps you into the smaller dining spaces with tables placed at a distance from one another to provide the perfect backdrop for a romantic tete a tete. The dark wood wine room suggests the ambiance of a gentleman's club.
EB Tuna Bites
sesame seared, crisp wonton, ginger, wasabi aioli
truffled-parmesan fries; garlic aioli, ketchup
Little Devils on Horseback
bacon wrapped medjool dates; sherry gastrique
Creole Frog Legs
fried, sautéed in garlic-crystal butter; danish bleu
Crab Brie "Espresso"
Grilled Cheese-Jumbo Lump Crab
the original crab grill... in bites
crispy potatoes with smoked paprika; herb aioli
Fried Gulf Oysters
creole dill remoulade
Big Chief's recipe; crostinis
garlic, tomato, herbs, white wine lemon butter
fresh basil, evoo; balsamic syrup
Assorted Cheese Plate
three crafted cheeses
Cured Meat Plate
three sliced meats
JOIN US EVERY FRIDAY 4:00-6:30 FOR 90¢ MARTINIS
The White Wines
Barnaut "Grand Cru, Grande Réserve" Bouzy (France) N/V
Vazart-Coquart et Fils "Grand Cru, Réserve, Blanc de Blancs, Brut" Chouilly (France) N/V
Pierre Gimonnet "1er Cru Brut, Blanc De Blancs" Cuis (France) N/V