Jakes Fine Dining

Beef Burgandy, tender CAB braised beef, House made buffalo stock, wild mushrooms, celery, heirloom carrot, shallot and fingerling potato all stewed in French Burgandy wine.

Maine lobster and jumbo lump crab, cream cheese, scallions and roasted red pepper topped. Toasted and served with fried wontons. (Serves 4)

Fried, mango sweet and sour, teriyaki, cucumber heirloom carrot salad.

A Jakes classic - Merlot steeped French escargot served in garlic butter, topped with toasted herb parmesan breadcrumb and charred pita.

Fried and mesquite smoked Maine Lobster and Tiger Shrimp with pineapple sweet and sour sauce, cucumber, carrot and a locally grown microgreen salad topped with sesame dressing.

Marinated and grilled, Long Island Duck, Buffalo tenderloin. Skewered and served with marsala pears and balsamic glazed figs

Buffalo pastrami, guanciale, duck pastrami with balarina goat cheese, stinging nettle gouda, and herb boursin cheeses. Tapenade and Bonne Mamam preserve, garlic baguette, crackers, toasted pistachio fresh berries and balsamic glazed figs.

Pan seared fresh Atlantic salmon, braised baby bok choy and heirloom carrots, candied applewood smoke bacon, sushi rice, topped with red miso.

Twin 6 oz tails, drawn butter and fresh lemon served with heirloom fingerling potato and grilled asparagus.

Pan seared chilean sea bass, risotto saffron arancini, grilled asparagus, italian black truffle cream sauce.

Jumbo lump crab, cream cheese & green onion stuffed, topped with pimento peppers, rolled and pan seared, served with meijer lemon buerre blanc sauce, roasted garlic mashed potatoes & truffle asparagus. Finished with finger lime caviar.

South Dakota Buffalo Short Ribs smoked and braised in-house made with house made buffalo stock. Mashed potato topped, toasted and served with broccolini and green onions.

South Dakota raised pheasant, pappardelle pasta, butternut cream sauce, chantarelle mushrooms, toasted pumpkin seeds and pumpkin seed oil.

Certified Angus beef, light dry-aged, charred 32 oz bone-in ribeye, heirloom carrots and heirloom fingerling potato and veal demi glace’ .

12 oz certified angus beef, with asparagus, roasted garlic mashed potato and demi glace’.

18-22oz Braised lamb shank served with parmesan polenta, sauteed heirloom carrots, blanched asparagus and a house made lamb demi-glace.

7oz certified Angus beef tenderloin, topped with jumbo lump crab, and served with a sherry caper cream sauce, roasted garlic mashed potato and asparagus.

Buffalo tournedos rossini with toasted brioche, topped with foie gras. Elk tenderloin with wilted spinach and roasted beets. Venison tenderloin with seasonal forest mushroom and cognac cream sauce.

Four large tiger shrimp seasoned with Smoked kosher salt and pepper mélange mix, light cajun seasoning. Grilled and skewered