A creamy blend of Spinach, Artichokes, and Parmesan Cheese served with seasoned Pita Crisps
Fresh Mushrooms stuffed with Italian Sausage, Feta Cheese, and Peppers then sprinkled with Parmesan Cheese and baked
Pan seared Wild Blue Crab Cakes served with Caper Remoulade
Iceberg Lettuce, Bacon, Hardboiled Egg, with Bleu Cheese Crumbles and Dressing
Hard-Boiled Egg, Bacon, Avocado, Tomatoes, Crumbled Blue Cheese, Grilled Chicken Breast, finished with Mustard Vinaigrette
Cucumber, Tomato, Red Pepper, Olives, Capers on a bed of mixed Greens topped with Red Onions, Feta Cheese and Balsamic Vinaigrette
Romaine tossed with our house-made Caesar Dressing and topped with house-made Croutons
Sautéed Sea Scallops tossed in Lemon Butter Zested Sauce with Linguine Pasta
Mushrooms, Garlic, Sundried Tomatoes and Seasoned Vegetables tossed in White Wine Pesto Sauce with Penne Pasta
Tortellini tossed with a Garlic Cream Sauce topped with a Grilled Chicken Breast
Garlic, Onion, Sun Dried Tomatoes, and Italian Sausage in a Basil Cream Sauce finished with baked Mozzarella Cheese
Sea Scallops, Bay Shrimp, and Salmon sautéed and finished with a White Wine Cream Sauce over Angel Hair Pasta
Sautéed Peppers, Onion, and Sirloin tossed in a Garlic Cream Sauce served over Tortellini
Atlantic Salmon Filet roasted on a Rum Soaked Cedar Plank topped with a Rum Butter Sauce served with Choice of Side and Vegetable Du Jour
Seasoned Walleye broiled with Butter served with Choice of Side and Vegetable Du Jour
Walleye baked with a Tarragon Bread Crumb Crust and White Wine Dijon Cream Sauce served with Choice of Side and Vegetable Du Jour
Five Jumbo Shrimp grilled and served with a Horseradish Cocktail Sauce, Choice of Side and Vegetable Du Jour
Sea Scallops Bacon Wrapped and grilled served with Choice of Side and Vegetable Du Jour
Sea Scallops, Bay Shrimp, and Salmon sautéed and finished with a White Wine Cream Sauce rolled in a Crepe served with Vegetable Du Jour
Seasoned wood-fired Chicken Breast finished with baked Mozzarella Cheese served with Choice of Side and Vegetable Du Jour
Pork Tenderloin wrapped in Bacon, grilled and glazed with Maple Chili served with Choice of Side and Vegetable Du Jour
Our Original Rib Recipe smothered in BBQ Sauce served with Choice of Side and Vegetable Du Jour
A Ten ounce Sirloin, Two Scallops, Four Jumbo Shrimp all wood fired and Choice of Two Sides and Vegetable Du Jour
Pork Tenderloin covered in a Golden Raisin, Granny Smith Apple and Bacon Chutney served with Choice of Side and Vegetable Du Jour
Aged to perfection served with Choice of Side and Vegetable Du Jour
Our in house Pastry Chef is always adding new creations, stop in or call to see the current offerings!
Try One of Favorite Dishes at Home
Shrimp and Scallop Scampi with Linguine
1 pound linguine
12 jumbo shrimp, peeled and divided
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley
- Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
- Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
- Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.
4251 US Hwy 34, Pierre, SD 57501
- At View 34, we can help plan the perfect outdoor event with the Missouri River as your backdrop.
- Our Pub Room is the perfect location for small occasions and business meetings.
- From large wedding receptions to family reunions, we can plan for any event in our private facility.