cuisine

Chef & Owner: John Harris, Executive Sous Chef: Edwards Charles, Sous Chef: Rachel Carr Eymard

Lilette is consistently ranked as one of New Orleans' top restaurants by critics and locals alike. Chef John Harris' culinary approach presents imaginative French and Italian-inspired cuisine. Each menu item is specifically crafted to bring out the flavors of a few key ingredients that build to unforgettable compositions. And because Harris is always focused on what's in season, special offerings change often, making every meal in this timeless environment a new experience each time.

dinner

appetizers Hanger steak tartare with homemade potato chips - 12 Raw fish plate of the day - 13 Grilled beets with goat cheese and walnuts - 9.5 White truffle parmigiano toast with wild mushrooms, marrow and veal glace - 12 Duck confit with arugula and Banyuls vinaigrette - 12.5 Antipasti-Coppa, Salami Toscana, burrata, arugula and bruschetta - 15 Sizzling shrimp with lemon oregano vinaigrette - 10 Alaskan king crab claws with passionfruit butter (6 oz.) - 16 Beef short ribs with fried shishito peppers, grilled sweet onions, and honey yogurt - 12 Potato gnocchi with sage brown butter and parmigiano cream - 9.5 Boudin Noir Lilette with homemade spicy mustard and cornichons - 9 Escargot with mushrooms and Calvados cream - 11 Marinated Spanish Anchovies with stewed onions and basil bruschetta - 9.5 Steamed littleneck clams with marsala, grilled onions and kale pesto bruschetta - 12 Artisinal cheese plate - 12 soups & salads Chicken broth with leeks, tomato, parmigiano and soft poached egg - cup - 6; bowl - 8 San Marzano tomato soup with gnocchetti, kale, squash and fried brussels sprouts - cup - 6; bowl - 9 Tuscan kale, fennel, carrot, pickled peppers, mint, pistachio and Pecorino Toscano - 9.5 Braised veal cheeks with baby greens and horseradish vinaigrette - 13 Shaved Hawaiian hearts of palm with lemon, Parmigiano Reggiano and olive oil - 13 entrées Roasted poulet breast with brussels sprouts, balsamic glazed onions and mushroom vinaigrette - 24 Grilled hanger steak with fries and marrowed bordelaise - 29 Roasted Muscovy duck breast with cauliflower polonaise, sauteed spinach and a toasted shallot sauce - 29 Grilled lamb sirloin witha salad of arugula, fried chickpeas, roasted peppers, onions, and balsamic vinaigrette - 34 Braciola with San Marzano tomatoes, creamy polenta and Parmigiano Reggiano - 28 Seared 6 oz. Australian Kobe New York strip with duck fat, roasted potatoes and gremolata - 45 Sauteed spiced drum with artichoke, roasted tomato haricots verts, and lemon-oregano yogurt - 28 Grilled Hawaiian fish with grilled hearts of palm and sweet onions, mixed mushrooms and meyer lemon butter - 33 Sauteed Alaskan cod with sauteed spinach, roasted radish, fried ginger, garlic and shallot, and chicken stock reduction - 29