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.

lunch    dinner

lunch

appetizers

  • Fried shishito peppers with lemon - 8
  • Grilled beets with goat's cheese and walnuts - 9.5
  • Steamed littleneck clams with marsala, grilled sweet onions, and kale pesto bruschetta - 12
  • Escargot with garlic parsley butter - 9.5
  • Alaskan king crab claws with passionfruit butter
    (6 oz.) - 16
  • Antipasta plate with burrata (cream filled mozzarella), Coppa, Salami Toscana, greens, grape tomatoes and bruschetta - 15
  • Sizzling shrimp with lemon oregano vinaigrette - 10
  • Duck confit with roasted radish and mushroom vinaigrette - 13
  • Potato gnocchi with San Marzano tomato sauce, fresh ricotta and basil bread crumbs - 9

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
  • Escarole salad with boiled sunchokes, grilled sweet onions, celery leaf and pistachio pesto - 9.5
  • Arugula with apple, red onion, celery root, mint, pinenuts and a Calvados apple dressing - 9.5
  • Shaved Hawaiian hearts of palm with lemon, Parmigiano Reggiano and olive oil - 12

sandwiches

  • Seared Kobe burger on housemade bun with french fries and gremolata - 18
  • BLT on crispy sourdough with pork belly, tomato, baby greens, herbed aioli, and homemade potato chips - 16
  • Porchetta with cucumber, onion pickle, arugula on homemade focaccia - 12
  • Open faced Alaskan cod sandwich with radish, marinated anchovies, greens and pesto on multi grain - 14.5
  • Veal parmigiano on semolina with arugula - 12

entrées

  • Grilled black drum with accompaniments of the day - 23
  • Braised chicken leg with braised escarole and a white wine mustard thyme jus - 16
  • Grilled hanger steak with fried shishito peppers, grilled onions and chimichurri - 24
  • Grilled eggplant with roasted tomato, mushrooms and burrata over crispy polenta - 19