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New Additions For This Weekend


Roasted Gulf Fish

over butternut squash puree, with wild mushrooms, housemade bacon, grilled field onions, and aged cider vinegar


Lamb Cookout

grilled lamb t-bone chop with fig habanero bbq sauce, beet slaw, pulled lamb shoulder, and a buttermilk biscuit


Orange Glazed Duck Breast

with sweet potato and boiled peanut hash


Grilled Pork Tenderloin

with creole mustard spaetzle, wilted baby turnip greens, and apple butter


Patio Has Heaters!!!


And they are the warmest seats @ the restaurant….Don’t be scared!

And chef has some great specials this weekend:

Tonight’s Specials


Baked Louisiana Black Bay Oysters on the Half Shell
topped with a smoked bacon and wild green onion glacage

Root Vegetable Soup
with slow roasted pork shoulder

Mini Blue Crab Cake
with cold braised fennel and leeks and finished with first of the season pink grapefruit


Lamb and Lamb
grilled lamb T-bone served on braised lamb shank with French lentils, root vegetables and an orange and mint gremalata


Allisan’s Pecan Spice
Carrot Cake
with an orange cream cheese icing

Welcome Tulane Parents!


Our specials for tonight


Pomegranate & Bibb Salad
with frisee with toasted hazelnuts and a muscadine vinaigrette

Louisiana Blue Crab Trio
mini grilled crabcake with pickled watermelon tartar sauce, herb marinated crab fingers, and jumbo lump crabmeat over avocado with a Key Lime vinaigrette


Braised Short Ribs
with late season tomatoes, Creole garlic, olives, and mashed yukon gold potatoes

Wild Mushroom
Crusted Flounder
served on a jumbo lump crab and corn sauce and finished with melted eggplant

Happy Labor Day!


We are open all weekend including Monday night! Make your reservation now.

Here are this weekends specials:


Lobster Cobb Salad
poached lobster, smoked bacon, stilton cheese, avocado, diced egg, and Creole tomatoes

Louisiana Blue Crab Trio
Mini crabcake with pickled watermelon tartar sauce, herb marinated crab fingers, and jumbo lump crabmeat over avocado with a Key lime vinaigrette


Smoked Wild Boar Leg
with stewed collard greens, mac and cheese, buttermilk biscuit, and a Louisiana fig and habanero barbeque sauce

Whole Grilled
Speckled Trout
stuffed with herbs and lemon, served over roasted local squashes

Summer Vacation For Dante’s Kitchen


Our summer vacation is coming up and we wanted you to know in advance.

Sunday 7/1 : Open for Brunch / Closed for Dinner
Friday 7/20: Back from vacation and open for dinner & the rest of our normal schedule

Thank you


Happy Mardi Gras!!!


Have fun & be safe everyone.

Our Hours for the week:

Friday 2/16 :Open for dinner @ 530
Saturday 2/17: Open for brunch @ 1030 & dinner @ 530
Sunday 2/18: Open for brunch from 1030 – 200 / Closed for dinner
Monday 2/19: Closed
Tuesday 2/20: Closed
Wednesday 2/21: Closed
Thursday 2/22: Back to normal hours.



Sorry folks, but we are closing for dinner this Saturday night (1/13) so everyone can enjoy the Saints vs. Eagles game. We will be open for Brunch on Saturday, so come on in before you go tailgate!

What’s Local?

Satsumas & Navel Grapefruit

Plaquermines Parish Snapbeans & Cauliflower

Featured Fish:
Yellow Fin Tuna
Speckled Trout

Happy Holidays!


Our Holiday Hours

Christmas Eve 10:30 – 2:00 for Brunch / Closed for Dinner
Christmas Day: Closed
Tuesday 12/26: Closed
Wednesday 12/27: Closed
Thursday: Dinner @ 5:30
Friday: Dinner @ 5:30
Saturday: Brunch @ 10:30 / Dinner @ 5:30

New Years Eve: Brunch @ 10:30 / Dinner @ 5:30

New Years Day: Closed
Tuesday 1/2: Closed
Wednesday 1/3:Closed
Thursday 1/4: Open Regular Hours

Weekend Specials



Louisiana Blue Crab Trio
grilled petite crabcake with watermelon pickle tartar sauce, herb marinated crab claws, and jumbo lump crabmeat over avocado with key lime vinaigrette

Roasted Pumpkin & Andouille Soup
garnished with toasted pumpkin seeds, housemade pecan butter, and chili oil


Seared Sea Scallops
over French green lentils with Satsuma butter and marinated green onions
$ 25

Grilled Ribeye
with truffle butter and a gruyere and bacon twice-baked potato

Seared Mahi-Mahi
served over truffled grits, topped with shiitake mushrooms and a rosemary brown butter sauce

Back From Vacation!


We have opened again after a couple of weeks of vacation and were very glad to see ya’ll this weekend.

We’ve got the best local produce and seafood of the year right now, so come on in. Chef is running a creole tomato & bread salad with some really nice legumes and a really great whole Pompano special this week…so come on in!