ON THE MENU | SHERATON SIOUX FALLS HOTEL

E Chicken Wings Wings tossed in a choice of buffalo, BBQ, teriyaki, or sweet chili.

E Hummus and Pita Housemade lemon garlic hummus, served with cucumbers, olives, and grilled pita. SANDWICHES

E Portobello Melt Grilled portobello mushroom and tomatoes topped with balsamic onions, spinach, havarti, and garlic hummus, served on focaccia.

E Rushmore Burger 6-ounce hand-formed beef patty topped with havarti, shoulder bacon, and dijonaise, served on a saltand-pepper bun. ENTREES

E Chicken Wellington Chicken breast stuffed with spinach, onion, bacon, and boursin cheese, wrapped in a puff pastry set in a tarragon cream sauce. Served with a choice of potato and vegetable of the day.

E Crab Stuffed Walleye Broiled walleye filled with lump crab stuffing set in a lobster cream sauce, and served with quinoa rice or vegetable of the day.

“I would say the majority of our business is probably business casual with a mix of some families,” said general assistant manager Ghena Ferguson. “We get an overflow of events at the [Denny Sanford] Premier Center, like sports events and concerts.”

One of these events that the crew is preparing for is the Summit League Basketball Tournament happening March 7-10.

“It’s packed wall to wall,” said executive chef Richard Lockard. “Marching bands come through and play the fight song, depending on how well they do. If they win or lose, they might drink more.”

One of the restaurant’s themed drinks for the Summit League will be the Slam Dunk, which has whiskey, cranberry juice, ginger beer, and a lime twist.

For visitors and for locals, the Sheraton has a few specials that give a taste of home, like The Local. This salad has chopped romaine topped with red onions, diced tomatoes, cheese curds, and an order of house-seasoned chislic.

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“It’s nice and smooth and fun.” - Ferguson on the Love Punch cocktail.

“It’s a spin on a South Dakota favorite,” said Lockard. “It’s local chislic with Stensland Family Farms cheese curds.”

For dressing, he recommends the sriracha ranch.

“It’s something different to spice it up,” said Lockard.

A fresh dish that is a special right now is the Buddha Bowl, which Lockard says is his go-to when he’s hungry at work. This includes a quinoa and wild rice blend topped with avocado, carrots, cucumbers, spiced garbanzos, purple kale, and radishes.

“And then it’s all topped off with a peanut sauce,” said the chef.

Some of the Sheraton’s best sellers are the Ribeye (with whiskey peppercorn cream) and the New York Strip Sandwich (served on a hoagie roll).

“[The steak sandwich] is nice and tender; you don’t need a knife to cut it with. It’s cooked well every time,” said Ferguson. Then there’s the Jerry Burger—a six-ounce hand-formed beef patty topped with bacon and onion marmalade, sriracha, a jalapeño spread, and smoked gouda cheese, served on a salt-and-pepper bun.

“It’s named after our most famous bellman,” said Lockard. “We were putting it together for the menu and he walked by and tried it and liked it, so we named it the Jerry Burger.”

The staff says they enjoy the laid-back atmosphere and, most of all, giving visitors a taste of South Dakota.

“You definitely don’t have to be in a business suit and you don’t have to feel underdressed or overdressed when you come in,” said Ferguson. “Our clientele is all over the board.”

Lockard added, “There’s a lot of twists on things you can find around town, but there’s also a lot of things that are unique just to this restaurant and my menu.”

After 15 years away, Pangburn-Walker has returned to her hometown and started The Farmhouse Bistro & Bar. It opened in June, and she owns the restaurant with her brother, Christopher.

“This piece of property became available right on the creek and we just really couldn’t pass it up,” said Pangburn-Walker.

The Farmhouse is located on the former Meier Ranch property and sits on the original site of the ranch’s farmhouse, which is how it got its name. Pangburn-Walker has worked to preserve the historical feel.

“The bar top in the bar at The Farmhouse is actually made of reclaimed wood from the Meier Ranch. We also have a really cool, giant cabinet that was used as the pantry in the original farmhouse on the ranch, so it’s kind of neat,” said Pangburn-Walker. “Also, the architectural style of the building was based on the buildings that were here before.”

Pangburn-Walker describes The Farmhouse’s food as casual, fine dining that features classic American comfort food. With a heavily seafood-based menu, some of their most popular dishes are scallops, ahi tuna, and walleye.

The restaurant has been well received in Spearfish, which Pangburn-Walker associates with the South Dakotan community.

E BLUEBERRY BASIL VODKA GIMLET VODKA, LEMON JUICE, FRESH BASIL LEAVES, AND FRESH BLUEBERRIES.

E MANGO JALAPEÑO MARGARITA HOUSE MADE SILVER JALAPEÑO TEQUILA, COINTREAU, LIME AND MANGO JUICES, SERVED ON THE ROCKS.

E KALE & CRANBERRY CRISP BED OF BABY KALE, CRAISINS, PICKLED RED ONION, SHAVED PARMESAN, CANDIED PECANS, AND HOUSEMADE CRANBERRY VINAIGRETTE.

E JUMBO PRAWNS SEASONED JUMBO PRAWNS PAN SEARED AND SERVED OVER POLENTA CAKES, ASPARAGUS AND ROASTED TOMATOES, FINISHED WITH A GARLIC CREAM SAUCE.

E THREE LITTLE PIGS PULLED PORK, PORK BELLY, SMOKED BACON, CRISPY FRIED ONION, AND BBQ QUESO SAUCE.

E WALLEYE BROILED WALLEYE-FILET, WHITE TRUFFLE PARMESAN FINGERLING POTATOES, AND SUMMER VEGETABLES SERVED WITH A SWEET AND SAVORY PECAN SAUCE.

“They’re warm, they’re inviting. I love that you walk down the street and people smile at you or you’re driving and people wave even when you don’t know who they are,” said PangburnWalker. “I’ve lived in New York City and Denver for a long time and that’s probably what I missed most about South Dakota.”

Pangburn-Walker, who has been working in bars and restaurants since she was 14 wants customers to feel at home at the eatery.

“Customers can expect just a really warm, comfortable, inviting atmosphere with a fun play on some upscale food,” said Pangburn-Walker.