Charcuterie Plate

smoked guanciale, chicken galantine, and duck pastrami served with fig preserves, sour cherry mustard, and watermelon pickles

9.00

Chilled Crab Salad

chilled crab and citrus gravalax salad with watermelon salsa and candied fennel

11.00

Saffron and Smoked Tomato Soup

boiled shrimp, local squash and a poached quail egg, finished with white bean tapenade crostini and bouqeron anchovy

8.00

Thai Curry Mussels

citrus, Accardo’s chiles, kaffir lime, coconut milk

9.00

Honey Fig Salad

Oregon bleu cheese, port braised shallots, guanciale, arugula, and aged balsamic

10.00

Entrees

Poached Gulf Fish & Jumbo Lump Crabmeat

over fresh pasta with preserved lemon, tomato, and zucchini ribbons

24.00

Roasted Duck Breast

over lentils du Puy with duck and hazelnut stuffed phyllo, finished with honey figs in cabernet

22.00

Grilled Pork Tenderloin

with andouille and goat cheese stuffed pupusa, shredded cabbage salad, housemade pickles, and a 14 pepper jelly

21.00

Jumbo Main Diver Scallops

over shaved fennel, orange confit, watercress, and smoked pork with mustard vinaigrette

22.00

Morrocan Spiced Whole Roasted Fish

over Israeli couscous and ried cherries, topped with pickled onions and Maras Farm’s shoots

23.00

Parmesan Crusted Diver Scallop $9.00

over celery root, flat-leaf parsley, and shaved artichoke in

a basil and pinenut vinaigrette

Pea and Mussel Salad $9.00

purple hull peas, pickled snap beans, ham, pepperoncini, and

Prince Edward Island mussles in a thyme vinaigrette, finished with a

Louisiana popcorn rice cracker

Fig Salad $9.00

Louisiana Calimyrna figs, arugula, smoked guanciale, and Vermont cheddar

Entrees

Roasted Duck Breast $26.00

over French green lentils, with braised housemade Berkshire bacon,

and a chanterelle and goat cheese sauce

Colorado Rack of Lamb $36.00

wild mushroom crusted and served over smoked tomatoes and

roasted eggplant

Morrocan Spiced Whole Roasted Redfish $23.00

over Israeli couscous and dried cherries, topped with pickled onions and

Maras Farm’s shoots

Feel free to book a reservation on-line or call us after 430 p.m.

Our new menu starts tomorrow evening as well. We will be changing the menu frequently to better utilize the incredible local products we are getting from our local farmers and fishermen.

Check out the menu tab on the right side of this page!

Happy Summer!

Dante’s Kitchen has finally made it to the 21st century and are now accepting reservations for dinner through our website or through Open Table .

Please visit the tab on the upper right hand side marked “Reservations”.

We look forward to seeing you!

Please note: Brunch is first come first served only.

We will be closed for dinner on Mothers Day evening.

Appetizer

Crawfish Gratin
seasoned Louisiana crawfish tails in a light cream and baked with a crispy cheddar cheese topping
$11

Entree

Pan Roasted Gulf Fish
over warm Creole potato salad, topped with boiled crawfish tails, shaved artichoke, and orange confit
$25

Mixed Grill
braised short rib over a poblano grit cake, Louisiana boudin rouge with grilled green onion vinaigrette, and a Piney Woods beef and sweet potato empanada with beet slaw
$27

Dessert

Ponchatoula
Strawberry Shortcake
$6.50

We here at Dante’s have tons of fresh local produce, meats, and seafood for y’all to enjoy this spring.  Please call ahead and reserve your table now for Jazz Fest and Graduation.