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    DANTE Dining Group · Chef Dante Boccuzzi · Cleveland, Ohio

    Dante Restaurant

    2247 Professor Ave • Cleveland, Ohio • (216) 274-1200 • 

    Michelin Starred Chef Dante Boccuzzi’s eponymous Modern American restaurant is a celebrated destination reflecting his international influences. A creative, seasonal experience with à la carte options or chef prepared tasting menus. Extensive winelist and craft cocktail selection.

    DANTE Hours

    • Monday

      Closed

    • Tuesday

      5:00 - 10:00 PM

    • Wednesday

      5:00 - 10:00 PM

    • Thursday

      5:00 - 10:00 PM

    • Friday

      5:00 - 11:00 PM

    • Saturday

      5:00 - 11:00 PM

    • Sunday

      CLOSED

    dante-logo-large

    TASTING MENUS

    • CHEF DANTE’S TASTING MENUS

      The Experience, Vegetarian, Vegan, or Gluten Free. 5 Courses $99; Paired with Wines $145

    VEGETABLES

    • Roasted Beets and Burrata

      18

      mâché greens, Marcona almonds, blackberry vinaigrette

    • Heirloom Tomato and Pepper Salad

      16

      whipped feta, black olive oil, cucumber

    • Salad of 7 Vegetables

      14

      bibb lettuce, haricot vert, cucumbers, radishes, beets, carrots, fingerling chips

    SPECIALTY FISH

    • Crispy Calamari and Shrimp

      18

      scallions, spicy mayonnaise, shiitake

    • Hawaiian Tuna Tartare

      21

      poached egg, olive caper remoulade, crisp potato nest

    • Chilled Octopus Terrine

      19

      braised artichokes, green olive tapanade, Marcona almonds

    SHELLFISH

    • Chilled Oysters on the Half Shell

      22

      rhubarb mignonette, pink peppercorns

    • Hong Kong Style Mussels

      19

      spicy crab, soy, cilantro, lime

    SPECIALTY MEATS

    • Selection of House Cured Meats

      24

      salumi, prosciutti, terrine, liver mousse, condiments

    • Seared Hudson Valley Foie Gras

      48

      strawberry tarte Tatin, chocolate foie berries

    SOUP

    • Lobster Corn Chowder

      10 half | 19 full

      sweet corn, Yukon potatoes, bacon

    HAND MADE PASTA

    • Linguine alla Carbonara

      9 taste | 18 app | 27 main

      poached egg, pancetta, truffle oil

    • Pappardelle Bolognese

      9 taste | 18 app | 27 main

      ragù of beef, veal and pork

    • Mushroom Pesto Ravioli

      9 taste | 18 app | 27 main

      peperonata, portobello, toasted garlic

    POLENTA

    • Three Cheese

      15

      mascarpone, Parmesan, gruyère

    • Rabbit Leg Confit

      18

      zucchini, red wine shallots

    • Side of Garlic Braised Greens

      8

    RISOTTO

    • Carnaroli Risotto

      9 taste | 18 app

      roasted eggplant, caponata, golden raisins

    MAIN

    • Trio of Pork

      40

      Chop and Braised Cheek | shaved Brussels sprouts, prosciutto, sage, crispy polenta croutons

    • Gulf of Maine Salmon

      38

      sautéed fennel, shaved papaya, fingerling potatoes, horseradish crema

    • Duck

      38

      Coriander Rubbed Breast | black forbidden rice, maitake mushrooms, cucumbers, passionfruit shot

    • Halibut

      42

      Pan Seared | ragout of littleneck clams, yukon potatoes, braised leeks and summer squash

    • Whole Roasted Lobe of Foie Gras

      MKT

      Seasonal Preparation

    • 38 oz. Beef Porterhouse for Two

      145

      Chef’s Preparation

    • Certified Angus Beef

      56

      16 oz. Ribeye Steak | Ohio Corn bread pudding, Vidalia onions, braised chanterelles

    • Red Grouper

      46

      Pan Seared | tiger shrimp risotto, Nantua sauce, stuffed baby bell peppers

    • Swordfish

      42

      Grilled | tomato braised pancetta, cranberry beans, kale, purple potatoes

    • Vegan

      28

      Green Tea Roasted Cauliflower | blistered grapes, basmati rice, hazelnuts, scallion salsa verde

    DESSERT

    • 3 Course Dessert Tasting Menu

      25

      Menu with Paired Wines $55

    • English Chocolate Cake

      18

      toffee, shortbread, Earl Grey ice cream

    • Tropical Medley | GF

      18

      mango mousse, passionfruit bar, white chocolate truffle, guava lamington

    • Layered Citrus and Vanilla Cream | VEGAN

      18

      lemon curd, lady fingers, blood orange sherbet

    • Tahini Swirl Brownie

      18

      Kahlua mousse, sesame tuile, cinnamon ice cream

    • Tasting of Home-Made Ice Creams & Sorbets

      14

    • Tasting of Artisan Cheese

      toasted pecan raisin bread, preserved fruits and nuts

    CHEF DANTE COOKBOOK

    • Cooking in Harmony

      55

    “Imaginative, Mediterranean twist. An extraordinary experience!”

    — ZAGAT Guide, DANTE Restaurant

    “Quietly building his gastronomic legacy.”

    — Charlie Palmer

    “Ambitious Food.”

    – Monica Eng

    “Best sushi in Cleveland–better than most in Tokyo”

    – Trip Advisor, GINKO Restaurant

    “Dante is a hot spot with good reason.”

    – Marc Bona, Cleveland.com

    “Chef Boccuzzi outdoes himself in Tremont.”

    – Douglas Trattner

    “Engaging Menu.”

    – Joe Crea, Cleveland.com