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Dante's Kitchen
736 Dante Street
Our Favorites
504.861 .3121
www.danteskitchen.com
Appetizers:
Escargot with Smoked Bacon and Garlic 7.00
serveaon toasted French bread
Grilled Gulf Shrimp and Stone Ground Grits 7.50
with an andouille red eye gravy
Pate Plate 9.00
duck and bing cherry pa~e, country pate with porcini, rosemary a
duck liver mOU$se With rand Marnler-garnished with Creole
mustard, blue cheese, ca amata olives, ana thyme onion relish
Romaine Salad 6.50
tossed with a goat cheese dressing, smoked bacon, and honey roasted
New Roads pecans
Crabmeat and Brie French Toast 10.50
with onion relish and smoked tomato coulis
The Icebera Salad 5.00
with Stilton cl'reese dressing, slow-roasted tomatoes, and caramelized onions
Entrees:
Iron Skillet Roasted Chicken
rubbed with lemon, rO$emary and served with Iyonnaise style potatoes
and a sweet onion and roasted garlic jam
16.00
Roasted Duck 20.00
with cornbread dressing, Barqs root beer candied sweet potatoes and a
red currant duck sauce
Barbequed Portobello Mushroom
rubbed with sp,ices then slow grilled and served with a cilantro pesto,
crunchy cole slaw and roasteagarlic mashed potatoes
12.00
Falafel Crusted Gulf Fish 18.00
on Chinese black rice topped with slow-cooked tomatoes, garlic chips, shaved
parmesan cheese finished with a grilled green onion vinaigrette
Trois Mignons 19.00
three petite beef tenderloin filets topped with pork debris, Stilton cheese
sauce and marchand du vin, served on caramelized onion mashed potatoes
Wild Boar Cookout 19.00
grilled boar chop and slow cooked boar leg with Abita turbo dog barbeque
sauce, a buttermilk biscuit, mirliton slaw and molasses stewed pinto beans
Our Specials
Appetizers:
New Orlean~ Style BBO Shrimp
made with Dixie Blackefled Voodoo beer, rosemary and lemon
served with a garlic crouton
8.00
Duck Confit Turnover 8.00
with smoked bacon, on a blackberry sauce and topped with tart apples and mint
Stuffed New Potatoes 7.00
with smoked salmon and Louisiana caviar finished with a chive vinaigrette
Mixed Green and Pear Salad 6.50
with proscuitto, blue cheese and dried plums in a walnut vinaigrette
Smoked Yellowfin Tuna Pasta 7.00
with olives, sun dried tomatoes, capers, basil, pine nuts and shaved parmesan
Roasted Duck Borscht 6.50
Entrees:
Seared Jumbo Sea Scallops 22.00
with Darmesan mashed potatoes, a lightly smoked tomato relish and
a saftron beurre blanc
Bourbon Glazed Pork Tenderloin 17.00
servea with roasted pears, goat cheese and jalapeno grits
Redfi$h on the Half Shell 20;.00
topped with a spiced pecan and haricot vert salad
Yellowfin Tuna 18.00
with pearl onions, new potatoes, stewed market greens and a veal broth
Zinfandel Braised Lamb 19.00
with a pecan bacon and a potato-porcini mushroom and goat cheese gratin
Jumbo Lump Crabmeat Cakes 22.00
seared and served on-bourbon creamed corn Dante's
Kitchen Sides: 3.00
caramelized onion mashed potatoes·· stone ground grits·· braised
market greens·· Iyonnaise style potatoes·· cornbread dressmg ··Sarqs root beer
candied sweet potatoes·· bourbon creamed corn·· molasses stewed pmto beans
