Known for its carefully crafted steaks, The Deadwood Grille, located in The Lodge at Deadwood, does casual fine dining in a way that can satisfy the foodie in all of us.
The Deadwood Grille’s new menu gives customers new perspectives on classic flavors.
“You get great food in a laid-back atmosphere,” said food and beverages manager Verena Dahl.
With food like this, it only seemed right to jump right into the highlights of the new menu.
For appetizers, Dahl recommended the Bacon Wrapped Shrimp served with chipotle ketchup and sweet potato fries, which has consistently been the most popular appetizer.
“It goes with about anything,” said Dahl.
The Scallops are a personal favorite of dining room manager Garret Holland.
“The root vegetable purée is excellent, and I love the blackberry port reduction,” said Holland. “It’s just a beautiful looking dish.”
Other popular dishes include the Seafood Risotto with Heirloom tomato, asparagus, shrimp, scallops, crab claws, and citrus beurre blanc.
MORE OF WHAT'S ON THE MENU
SMALL PLATES
> BRIE: Puff pastry, roasted apple, spicy pecans, Chambord cherry compote, arugula, and a house baguette.
> CHARCUTERIE: Rotating artisan meat and cheese, nuts, dried fruit, bourbon apple butter, brown ale mustard, pickled rhubarb, and artisan bread.
> CRAB CAKES: Crudité vegetables, sweet corn vichyssoise, crème fraîche, and micro corn shoots.
> MUSSELS: White wine, tomato, red onion, bacon, and applewood smoked blue cheese.
SIGNATURE
> DUCK BREAST: Pan-seared root vegetable purée, haricot vert, shallot, popped wheat berry, blueberry-lemon gastrique.
> FILET MIGNON: Bacon-wrapped, Maître d’ Butter, fried new potatoes, and sautéed Swiss chard.
> PEPPERED RIBEYE: Bulliet (bourbon) demi, garlic-herb boursin, steak mushroom, and fried new potatoes.
> PESTO CHICKEN LINGUINE: Crimini mushroom, asparagus, heirloom tomato, Swiss chard, pesto cream, linguine, and airline chicken breast.
> ROASTED BEETS: Swiss chard, pearl onion confit, whipped chévre, sweet corn vichyssoise, popped wheat berry, and micro corn shoots.
DESSERT
> SALTED CARAMEL BROWNIE: Sea salt, graham crumbles, a pretzel, chocolate, caramel, and vanilla ice cream.
> TIRAMISU: Brandy mascarpone creme, ladyfingers, espresso, coffee liqueur, shaved dark chocolate, Kahlúa, and crème anglaise.
Another well known option is the Prime NY Strip with prime-grade beef, brown ale steak sauce, pearl onion confit, chive oil, bacon-wrapped asparagus, and dauphinoise potato.
For the summer, The Deadwood Grille has added dishes like the Shrimp Ceviche for a light, summer treat, which is especially good on a hot day.
Recent drink specials include the Prickly Pear Martini, a favorite to go with a meal or to simply sip on for cocktail hour.
The restaurant also likes to showcase local beers that change with the seasons. Currently the restaurant has Fernson’ Lion’s Paw, The Knuckle Brewing Company’s Red Ale, and Lost Cabin’s Dakota Coal Mine on tap.
This tourist season, the restaurant wants to make sure that everyone has a chance to try a few of the more gamey dishes like the Elk Ravioli served with mushroom, garlic, shallot, tomato, spinach, brown butter, sage, white wine, and Gruyère.
To keep a bit of variety on the menu, the Grille switches the features about every three months. Holland says he likes to get some variety so customers can try new things.
“You can’t serve the same stuff forever,” he said.
For even more options, customers can order off the menu from Oggie’s Sports Bar & Emporium, the restaurant next door, while dining at The Deadwood Grille.
FOR MORE INFORMATION, VISIT DEADWOODLODGE.COM.
