April 14, 2026

This piece is sponsored by Vanguard Hospitality.

For restaurants, the annual Downtown Restaurant Week is a chance to get creative in the kitchen.

You’ll find the dishes for only a handful of days — this year until April 23 — from 17 participating restaurants across downtown Sioux Falls.

At Minervas, the team drew inspiration for its featured dish, Lamb Bianca Lasagna, from a series of vegetarian dishes they experimented with in the kitchen.

“That’s why we integrated cauliflower, which just brings so much flavor in general, as well as spinach,” co-owner Tim Meagher said.

The featured lasagna is made with roasted cauliflower bechamel, Prairie Coteau lamb sausage, spinach, fontina, provolone piccante and lemon pangrattato.

“If this were going to be an entirely vegetarian or vegan dish, we would have changed a little, but then we said, ‘let’s utilize some lamb,’ and it’s just so flavorful,” Meagher said. “It’s a very layered, flavorful dish.”

The lamb sausage is from Prairie Coteau Farm in northeast South Dakota, which specializes in growing garlic but added a flock of Clun Forest cross sheep to provide on-farm fertility and the ability to offer grass-fed meat and fiber product.

“We’ve worked with them since 2020 and serve their lamb at Grille 26 and Minervas, and then Morrie’s Steakhouse uses all garlic from them,” Meagher said.

“The lamb is a great component to this lasagna. And we put a mountain of Parmesan on top of it, and a lemon pangrattato, which is an Italian breadcrumb,” Meagher said. “So you think of lasagna as a little bit of a comfort food on the heavier side, but this eats very light.”

For a full guide to Downtown Restaurant Week, visit here.

“This is a great time to come downtown and support local restaurants,” Meagher said. “We want to thank Dacotah Bank, Soybean Growers and Hungry for Truth for sponsoring, and we encourage anyone who loves a memorable meal to stop out multiple times and see what our local chefs have created.”