Dante's Kitchen

Name: Dante's Kitchen
Address: 736 Dante St., 70118, LA, 70118
Telephone: 504-861-3121

736 Dante St., New Orleans, LA 70118, US

• Monday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:00PM •Saturday: 10:30AM-10:00PM •Sunday: 10:30AM-10:00PM •

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Details

Cuisine: Contemporary Louisiana, Creole
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Brunch

Entrees

Debris and Poached Eggs

on a carmelized onion biscuit and topped with a demi-glace hollandaise

Steak and Eggs

grilled tenderloin with poached eggs topped with a bearnaise sauce and served over hash browns

Corned Beef and Poached Eggs

housemade corned beef hash, served over toast with poached eggs and Creole mustard sauce

Grilled Shrimp and Grits

served with an andouille red eye gravy

Dante’s Eggs Benedict

roasted rosemary rubbed pork loin, sliced, and served over a caramelizedonion biscuit with Satsuma honey, poached eggs, and hollandaise

Seafood Cakes

Gulf fish and lump crabmeat cakes grilled and served over a bourbon creamed corn sauce with marinated crab fingers

Toasted Pecan Pancakes

buttermilk pancakes with toasted pecans topped with sweet potato butter and Steen’s cane syrup

Bread Pudding French Toast

grilled classic bread pudding dipped in custard served over cinnamon whipped cream and topped with seasonal fruit sauce

Dante Omelette

three egg omelette filled with bacon, potatoes, and Swiss cheese

Crabmeat and Brie Omelette

with green onions and tomatoes

Veggie Omelette

three egg omelette filled with slow-roasted tomatoes, shiitake mushrooms, and gruyere cheese

Salads

Grilled Chicken and Stilton Cheese Salad

served on mixed greens with tomatoes, avocado, crumbled Stilton cheese and smoked bacon tossed with a Stilton cheese dressing

Shrimp and Chorizo Salad

grilled shrimp and smoked chorizo on mixed greens with fire-roasted corn and goat cheese, tossed with a chili and lime vinaigrette

Crabmeat Cobb Salad

fresh crabmeat on mixed greens with chopped egg, bacon, avocado, Stilton cheese and tomato toassed with a buttermilk dressing

Sandwiches

Hand Cut Ham and Brie

served with a sweet onion and thyme relish

Steak Sandwich

with caramelized onions and peppers with horseradish mayonnaise

Chicken Salad Sandwich

with bacon, Swiss cheese, and tomatoes served on housemade focaccia

Sides

Stone Ground Grits

Applewood Smoked bacon

Hash Browns

Toast

2 eggs any style

Dinner

Appetizers

Grilled Gulf Shrimp and Stone Ground Grits

with an andouille red eye gravy

New Orleans Style BBQ Shrimp

made with dark beer, rosemary and lemon served with garlic croutons

Escargot

with roasted garlic, shallots, and a smoked onion butter

Prince Edward Island Mussels

steamed in a beer broth with stilton cheese

House-made Pate Plate

country pate with wild mushrooms and green peppercorns, a duck and cherry pate, and duck liver mousse. Served with capers, Stilton cheese, Creole mustard, Creole tomato jam, Kalamata olives, and onion thyme relish.

Crabmeat & Brie French Toast

Brioche stuffed with Louisiana blue crabmeat salad and brie, cooked French toast style and served with onion thyme relish and smoked tomato sauce

Duck Sausage and White Bean Soup

served with a white bean crostini

Salads

Romaine Salad

tossed with a goat cheese dressing, smoked bacon and cane syrup roasted pecans

Arugula & Bibb Salad

with smoked tuna, avocado, lemon vinaigrette, and shaved sheep’s milk chesse

Roasted Pear and Citrus Salad

mixed greens, honey balsamic dressing, Louisiana citrus, stilton cheese, and spiced roasted pears

Entrees

Redfish “on the Half Shell”™

topped with crabmeat and soft herbs

Trois Mignons

three petite beef tenderloin filets served on caramelized onion mashed potatoes and topped with pork debris, Stilton cheese sauce and marchand du vin

Porcini Crusted Colorado Rack of Lamb

with French lentils, haricot vert and smoked onion butter

Seared Gulf Fish

on mixed local peas and topped with a salad of shaved beets, apples, fennel, goat cheese, and micro greens

Sautéed Gulf Fish Amandine

prepared in the classic manner accompanied by roasted asparagus

Iron Skillet Roasted Chicken

rubbed with chili spice, served on a grilled cheddar cheese grit cake and topped with apple butter

Roasted Duck

served with andouille cornbread dressing and Barq’s root beer candied sweet potatoes

Pan Roasted Thick Cut Pork Chop

with candied apples, lardons, mushrooms, new potatoes, and carrots

Caramelized Yellow Fin Tuna

with a soy butter sauce and merliton slaw

Vegetable Napolean

Layers of eggplant, zuchini, squash, and herbed goat cheese served with a roasted red pepper vinaigrette