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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 - 12:00 AM

  • Saturday

    4:30 - 12:00 AM

  • 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

  • Salad of 7 Vegetables

    12

    mesclun, asparagus, snap peas, artichokes, dried tomatoes, baby carrots, radishes VEGAN
  • Italian Burrata Cheese

    16

    green olive caponata, arugula, hazelnuts
  • Grilled Vegetable Terrine

    14

    feta cheese, tomato ramp vinaigrette

SOUPS

  • Puree: Artichoke Velouté

    6 half | 10 full

    basil, Pachino tomatoes, couscous
  • Chunky: Split Pea Soup

    6 half | 10 full

    smoked ham, sourdough croutons
  • Broth: Lobster Broth

    6 half | 10 full

    shrimp dumplings, lemongrass, fave

RISOTTO

  • Barley

    8 taste | 16 app

    rhubarb, spring onions
  • Black Quinoa

    8 taste | 16 app

    mango, toasted almonds, ramps
  • Carnaroli Risotto

    8 taste | 16 app

    roasted beets, Gorgonzola dolce cheese

POLENTA

  • Three Cheese

    12

    mascarpone, Parmesan, gruyère
  • Rabbit Leg Confit

    15

    rosemary, garlic cloves, yukon potatoes
  • Baby Artichokes

    16

    arugula, tiny peppers, oregano
  • Garlic Braised Greens

    6

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
  • Braised Lamb Ravioli

    8 taste | 16 app | 24 main

    English pea puree, mint pesto

MAIN

  • Lamb

    26

    Grilled Tenderloins | crushed ceci beans, artichoke hearts, parsley puree, balsamic reduction
  • Vegan

    24

    Roasted Hearts of Palm | braised Swiss chard and radishes, mushroom duxelle, garlic “aioli”
  • Antarctic Salmon

    28

    Pan Seared Fillet | roasted beets, fingerling potatoes, braised romaine lettuce
  • Certified Angus Beef

    36

    16 oz. Ribeye | shallot confit, broccoli rabe, “potato doughnut”
  • Striped Bass

    29

    Pan Seared Filet | Arborio risotto cake, spring onions, roasted oyster mushrooms, rhubarb
  • Whole Roasted Lobe of Foie Gras

    150

    Seasonal Preparation
  • 38 oz. Beef Porterhouse for Two

    89

    Chef’s Preparation
  • Surf and Turf

    34

    Halibut and Pork Belly | snow peas, wood ear mushrooms, steamed pork shumai
  • Veal Chop Oscar

    45

    Prosciutto Crusted | picked crab, white asparagus, rösti potato, classic Béarnaise
  • Seared Sea Scallops

    32

    Pan Seared | English pea soup. crushed Yukon Gold potatoes, heirloom carrot variations

SPECIALTY FISH

  • Crispy Calamari and Shrimp

    15

    scallions, chile spice mayonnaise, shiitake
  • Cured and Smoked Sturgeon

    18

    potato foam, pickled trumpet mushrooms, fave
  • Hawaiian Tuna Tartare

    19

    poached egg, olive caper remoulade, crisp potato nest

SHELLFISH

  • Chilled Oysters on the Half Shell

    17

    pickled garlic, cucumber mignonette
  • Duo of Maryland Crabs

    18

    papaya, watercress, green goddess dressing
  • 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

    rhubarb spring roll, candied ginger, frisee
  • Certified Angus Beef Carpaccio

    17

    pea sprout, radish salad, sesame ponzu, wonton

DESSERTS

  • 3 Course Dessert Tasting Menu

    18

    Menu with Paired Wines $36
  • Raspberry Coconut Panna Cotta Slice

    12

    cocoa streusel crust, raspberry cocoa nib sorbet
  • Chocolate Crème Caramel

    12

    caramel peanut clusters, banana sauce, honey peanut ice cream
  • Bitter Chocolate Sesame Tart

    12

    sesame brittle, mousse, strawberry ice cream
  • Blueberry Cheesecake

    12

    blueberry compote center, white chocolate verbena ice cream
  • Basil Sponge Cake

    12

    rhubarb sorbet, blackberry sauce, crisp basil - Gluten Free
  • Passionfruit Bars

    12

    orange sauce, toasted macadamia ice cream
  • 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