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DANTE Dining Group · Chef Dante Boccuzzi · Cleveland, Ohio

Dante Restaurant

2247 Professor Ave • Cleveland, Ohio / Tremont • (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

    4:30 - 10:00 PM

  • Tuesday

    4:30 - 10:00 PM

  • Wednesday

    4:30 - 10:00 PM

  • Thursday

    4:30 - 10:00 PM

  • Friday

    4:30 - 11:00 PM

  • Saturday

    4:30 - 11:00 PM

  • Sunday

    Closed

dante-logo-large

TASTING MENUS

  • CHEF DANTE’S TASTING MENUS

    The Experience, Vegetarian, Vegan, or Gluten Free. 5 Courses $80; Paired with Wines $115. 7 Courses $115; Paired with Wines $150

VEGETABLES

  • Wild Mushroom Gratin

    14

    celery root, truffle cream

  • Salad of 7 Vegetables

    12

    mesclun, baby carrots, fingerling potatoes, beets, green apples, radishes, pickled onions | Vegan

  • Goat Cheese Napolean

    13

    roasted beets, arugula, toasted pinenut puree

SPECIALTY FISH

  • Crispy Calamari and Shrimp

    15

    scallions, chile spice mayonnaise, shiitake

  • Hamachi Ceviche

    18

    fresh hearts of palm, avocado, candied citrus

  • Hawaiian Tuna Tartare

    19

    poached egg, olive caper remoulade, crisp potato nest

SHELLFISH

  • Chilled Oysters on the Half Shell

    17

    pickled garlic, cucumber mignonette

  • Coconut Tempura Shrimp

    18

    mango, green apples, watercress

  • Hong Kong Style Mussels

    16

    spicy crab, soy, cilantro, lime

SPECIALTY MEATS

  • Selection of House Cured Meats

    21

    salumi, prosciutti, terrine, liver mousse, condiments

  • Seared Hudson Valley Foie Gras

    25

    brioche, orange puree, frisee, macadamia nuts

  • Sweet Soy Glazed Pork Belly

    16

    charred cabbage, radishes, sesame vinaigrette

SOUPS

  • Puree: Caramelized Fennel and Apple

    6 half | 10 full

    toasted walnuts, thyme

  • Chunky: Sausage and Potato

    6 half | 10 full

    spinach, garlic confit, Parmesan cheese

  • Broth: Braised Beef Broth

    6 half | 10 full

    barley, short rib, caramelized onions

HAND MADE PASTA

  • Linguine alla Carbonara

    8 taste | 16 app | 24 main

    poached egg, pancetta, truffle oil

  • Pappardelle Bolognese

    8 taste | 16 app | 24 main

    ragù of beef, veal and pork

  • Potato & Fennel Agnolotti

    8 taste | 16 app | 24 main

    clams, garlic, parsley, white wine

POLENTA

  • Three Cheese

    12

    mascarpone, Parmesan, gruyère

  • Brussel’s Sprouts

    13

    "argo dolce", feta cheese, golden raisins

  • Braised Lamb & Ceci

    14

    red pepper glaze, baby carrots

  • Garlic Braised Greens

    6

RISOTTO

  • Barley

    8 taste | 16 app

    mushroom puree, leeks, hazelnuts

  • Basmati Rice

    8 taste | 16 app

    coconut, lemongrass, carrot puree, shrimp

  • Carnaroli Risotto

    8 taste | 16 app

    red beet puree, California goat cheese

MAIN

  • Duck Variations

    29

    Breast, Confit & Sausage | braised kale, boiler onion, lima beans, parsnips

  • Vegan

    24

    Cauliflower Steak and Puree | tempura broccoli, salsa verde, Peruvian purple potatoes

  • Antarctic Salmon

    27

    Pan Seared Fillet | brown butter sage gnocchi, apple puree, spaghetti squash, oyster mushrooms

  • Certified Angus Beef

    38

    16 oz. Ribeye | potato stuffed Yukon potato, tiny mirepoix, wilted baby spinach

  • Striped Bass

    29

    Pan Seared Filet | Belgian endive, butternut squash, supremes, tarragon orange butter sauce

  • Whole Roasted Lobe of Foie Gras

    150

    Seasonal Preparation

  • 38 oz. Beef Porterhouse for Two

    89

    Chef’s Preparation

  • Chicken

    27

    Breast, Leg, & Thigh | beluga lentils and Israeli couscous braised Swiss chard, shallot confit

  • Wild Boar

    32

    Whole Roasted Tenderloin | honey roasted rutabaga & Brussels sprouts, chorizo potato hash

  • Seared Sea Scallops

    32

    Pan Seared | potato leek dumplings, lotus root, shiitake, baby bok choy, XO sauce

DESSERTS

  • 3 Course Dessert Tasting Menu

    18

    Menu with Paired Wines $36

  • Pecan Financier

    12

    dried cherries, brandy mousse, sweet potato ice cream

  • Espresso Pots de Creme

    12

    sandwich cookies & cake"bites", chocolate cinnamon ice cream

  • Chocolate Pudding Bombe | Vegan | GF

    12

    chocolate apricot cookie, chocolate pomegranate sorbet

  • Caramel Apple Walnut Blondie

    12

    apple jam filling, streusel, cider caramel sauce, vanilla ice cream

  • Citrus Pavlovas | GF

    12

    grapefruit curd, meringues, honey cake, lemon white chocolate sorbet

  • Hazelnut Praline Tart

    12

    gianduja cremeux, nougatine, passion fruit sorbet

  • Tasting of Home-Made Ice Creams & Sorbets

    8

  • Tasting of Artisan Cheese

    12

    toasted pecan raisin bread, preserved fruits and nuts

“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