Dangerfield's American Restaurant

Come for the view Stay for the food!

STARTERS

  Starters 

starters

COCONUT SHRIMP
Jumbo shrimp, hand-breaded with Coconut flakes & fried to a golden brown. Complemented with a side of pina colada sauce. 13

SHRIMP COCKTAIL
Chilled steamed shrimp complemented with a side of cocktail sauce. 13

CRAB & CREAM CHEESE ROLLS
Sweet rock crab, Wisconsin cream cheese, & fresh chopped garlic rolled into an egg roll skin & fried crispy golden. Served with a zesty apricot mustard sauce for dipping. 11

SHRIMP PESTO MARINARA 
Jumbo shrimp, fresh garlic pesto marinara sauce and
al dente linguine. 20

CHICKEN MARSALA
Fresh chicken breast sautéed
with olive oil, mushrooms and marsala wine. House potato and
vegetable. 18 (Chardonnay)

LOBSTER RAVIOLI
Steamed lobster filled ravioli complimented with
anisale pamadori sauce. 19

12 OZ. RIBEYE STEAK D
Certified Angus Beef. 30
(Merlot or Rioja)

FILET OSCAR
Three tenderloin medallions with
jumbo lump crab cake, Béarnaise. 30

PORK CHOP CHICAGO CUT
1 or 2 pork chops broiled to perfection with Makers Mark Glaze 15/22

CANADIAN WALLEYE
Prepared 3 ways: Amandine 28 /
Crab Stuffed 29 / Pan Fried 28
(Pinot Grigio or Sauvignon Blanc)

STUFFED OCEAN SHRIMP
Succulent shrimp with
crab meat stuffing and baked,
served with Béarnaise sauce. 25

SOUP AND SALAD BAR
Fresh greens, vegetables, accompaniments and
homemade soups. 14)

DANGERFIELD'S DINNER SALAD
Order Ala Carte' or add to your dinner for +3

MED JOOL DATE SALAD
Medjool dates stuff with bleu cheese and bacon-wrapped, fresh greens, sautéed apples, bleu cheese, caramelized pecans, balsamic vinaigrette. 13

CAESAR SALAD Crisp romaine and fresh spinach tossed with shaved Parmigiana-Reggiano cheese and Caesar dressing,
topped with garlic croutons. 11
Add Grilled Chicken +2
or Grilled Salmon +5

ALMOND CHICKEN WRAP
Grilled chicken breast, aged
cheddar cheese, toasted
almonds, tomato, lettuce
& Balsamic vinaigrette. 10

CHICAGO STYLE CLUB
Triple decker turkey, ham,
Applewood smoked bacon,
cheddar cheese, lettuce and
mayo, on toasted wheat bread. 12

TURKEY CLUB PANINI
Roasted turkey, smoked bacon, American cheese, sliced tomato & onion on “Everything” bread. 13

ROAST BEEF PANINI
Sliced tender roast beef, fried onions, horseradish, Swiss cheese in sourdough bread, side of au jus. 13

DANGERFIELD'S STEAK BURGER

Half pound ground steak,
Applewood bacon, smoked gouda cheese, artisan onion roll. 13

PATTY MELT
Swiss and American cheeses, marble rye bread, caramelized onions. 13

AWESOME BURGER
Half-pound ground steak, smokey ghost pepper cheese,
caramelized onion, avocado half, sour cream. 14

BEYOND BURGER
Vegetable Patty grilled served
with LTO and hummus. 14

MARYLAND CRAB CAKES
Two sweet jumbo lump crab cakes dusted with panko crumbs and served with a zesty Russian sauce. 14

WALLEYE FINGERS
Breaded fresh Canadian walleye lightly fried golden & served with a honey mustard sauce. 11

CHEESE CURDS
Deep-fried sprinkled with
truffle parmesan cheese. 9

international

excellence

CHICKEN PARMIGIANA
Fresh chicken breast lightly breaded and baked with marinara and mozzarella cheese. Side of classic Fettuccine Alfredo. 18 (Chianti)

TWIN CHICKEN KEBOB
Char broiled chicken breast,
mini Greek salad, hummus dip,
rice pilaf, pocket bread. 15
(Chianti or Seven Deadly Zin)

CHEESE RAVIOLI
Steamed cheese ravioli with shiraz marinara sauce and bread sticks, sautéed kale fillets. 16

Steak/Chops
& Seafood

12 OZ. N.Y. STRIP SIRLOIN
Certified Angus Beef. 25
(Shiraz or Rioja)

THREE TENDER MEDALLIONS
One each of: JD glaze, Béarnaise,
and Bleu Cheese sauce. 25
(Pinot Grigio or Chardonnay)

SMOKED BABY BACK RIBS D
Tender and savory
with house BBQ sauce
Full Rack 23 / Half Rack 19
(Shiraz or Rioja)

FRESH SALMON
Fresh grilled salmon fillet brushed with Jack Daniels glaze, served with lemon butter sauce. 22

FRESH

SPECIALTY SOUP KETTLE

French Onion Soup Gratinee 5
Cream of Chicken Wild Rice 5
Daily Soup Feature Cup 4 / Bowl 5

THE FRESHEST

SALADS

AMAZING SPINACH SALAD

Organic fresh spinach grape tomato, caramelized pecan,
fresh strawberry, feta cheese, red onion, balsamic vinaigrette. 11

Add Balsamic Chicken +2
or Grilled Salmon +5

FALAFEL SALAD

Romaine lettuce, feta cheese, tomato, cucumber, kalamata olives, fresh mint topped with fried falafel
patties, toasted oregano, pita bread strips, side of balsamic vinaigrette. 12

GREEK SALAD

Crisp romaine, mushrooms, kalamata olives, pepperoncini, marinated tomato, egg wedges,
cucumber, fresh feta cheese, vinaigrette. 11

tASTY 
SANDWICHES

FISH & CHIPS

Hand-breaded fried walleye
fingers, potato wedges,
cole slaw. 13

SWEET HOME ALABAMA

Delicious pulled pork, aged
cheddar cheese, topped with
cole slaw, toasted pub bun. 11

WALLEYE SANDWICH

Beer battered walleye fillet,
red cabbage slaw with and
lime juice, toasted pub bun. 14

BEEF BRISKET PANINI

Sliced tender roast beef,
fried onions, horseradish,
Swiss cheese in sourdough
bread, side of au jus. 13

CHUCK
BURGERS

CREATE A GOURMET
CLASSIC BURGER

 

Half pound ground steak artisan onion roll or toasted pub bun. 11


Extra toppings 1 each:
American
Swiss
Mozzarella 
Cheddar
Smoke Ghost
Pepper Cheese 
Caramelized Onions
Sautéed Mushrooms 
BBQ Ranch
1919 Root Beer BBQ
Grilled Red & Green Peppers 
Bacon
Ham

DANGERFIELD’S WINGS & SAUCE
Delicious fried chicken wings
Your choice of Maker’s Mark glaze or classic buffalo sauce. 11

BEER BATTERED ONION RINGS
Full 8 / Half 5

CALAMARI
Fried squid serverd with
side of garlic aoili. 10

MUSSELS
Simmered steamed mussels with
olive oil, white wine, lemon juice,
fresh garlic and chopped parsley
with a side of French baguette -11

CAJUN CHICKEN FETTUCCINE
Tender chicken breast tossed
in a Parmigiano-Reggiano
cream sauce. 18 (Chardonnay)

GRILLED FAJITAS
Grilled meat, sautéed peppers, and onions, Mexican spice, warm flour tortilla, side of black beans and Spanish rice, pico, guacamole, sour cream.
Beef 19 / Chicken 15

PORK TENDERLOIN KABOB Marinated pork tenderloin skewered, charbroiled and served with rice pilaf and side of cinnamon apple stuffing. 15

8 OZ. TOP SIRLOIN
Certified Angus Beef. 20
(Sauvignon Blanc or Chardonnay)

ROCK SALT PRIME RIB
(Friday or Saturday)
Certified Angus Beef. 30 (Merlot)

TRIPLE PORK MEDALLIONS 
Apples, raisins and
raspberry-jalapeño sauce. 16

COCONUT CRUSTED SHRIMP
Crusted with coconut flakes
and fried golden, served with
Pina Colada sauce. 25

FRESH FISH OF THE DAY
See server for Market Price

SOUP & SANDWICH OF THE DAY 

10

SOUP & 1/2 SANDWICH OF THE DAY 

8

SOUP AND SALAD ADD-ON
Add our fresh salad bar to and entree for and additional + 5

WALLEYE SALAD 

Hand-breaded fried walleye fingers, romaine, fresh strawberries, mandarin oranges, black olive, and red onion, kiwi poppyseed dressing. 13

COBB SALAD

Grilled chicken breast, romaine, bacon, cheddar and bleu cheeses, tomato, and hard-boiled egg. 11 / Half Salad 7

REUBEN SALAD

Spring mix topped with sauerkraut, premium sliced corn beef with strips of toasted marble rye, side of 1000 dressing. 13

GRILLED REUBEN
Traditional corned beef brisket
served on marbled rye. 11

GRILLED CHICKEN SANDWICH
Marinated grilled chicken
breast topped with sautéed
onion & mushroom, Swiss
cheese on toasted sourdough
bread. 12

CHICKEN PESTO PANINI
Grilled chicken breast, pesto sauce, mozzarella cheese. 13

BEEF BRISKET OPEN FACE 
Tender sliced beef brisket atop
of toasted Italian bread topped
with caramelized onions and
peppercorn mushroom gravy. 13

ITALIAN DELIGHT
Daily cold meat cuts, Wisconsin
cheese, lettuce, tomato, onion
with Dangerfield’s Italian sauce. 11

BLEU CHEESEBURGER
Bleu & cheddar cheese,
Applewood smoked bacon. 13

SONORAN BBQ BACON BURGER
Half pound ground steak, bacon, aged Wisconsin cheddar, root beer BBQ glaze, toasted pub bun. 13

FRESH SALMON BURGER
Grilled fresh salmon filet topped with ginger aioli, tomato slice, red cabbage slaw, a pinch of truffle, parmesan seasoning. 14

VALUE BURGER
Half lb ground steak topped with carmelized onion ring, kettle chips. 8

ORIENTAL CHICKEN SALAD 
Teriyaki grilled chicken breast, romaine, peapods, red pepper, jicama, mandarin oranges, fried wontons, roasted almonds, kiwi poppyseed dressing.
12 / Half Salad 7

CONTACT INFORMATION

ADDRESS
1583 1st Ave E
Shakopee, MN 55379

Call: (952) 445-2245
Email: dangerfieldsrestaurant@hotmail.com

HOURS
Monday - Saturday
11am - 9pm

 

Sunday Brunch
10am - 2pm

 

Sunday 10am - 9pm

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