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 calamari with green aioli - 9
  • Grilled beets with goat's cheese and walnuts - 9.5
  • Steamed mussels with onions, carrots, leeks,
    and a coconut Thai herb sauce - 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 grilled pears and sherried
    shallots - 13
  • Potato gnocchi with edamame, prosciutto
    and parmigiano cream - 11

soups & salads

  • Chicken broth with leeks, tomato, parmigiano and soft poached egg - cup - 6, bowl - 8
  • Butternut Squash soup with fried Kurobuta pork belly and mascarpone - cup - 6; bowl - 8
  • Arugula with croutons, orange, tomato, onion, feta, basil and balsamic dressing - 9.5
  • Chicken salad with port plumped figs, celery, pine nuts, baby greens and grilled wheat bread - 14.5
  • 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
  • Pulled pork sandwich with natural gravy,
    fries and aioli - 11
  • Salami rosa and comte cheese with caramelized onions and spicy mustard on whole wheat - 12
  • Grilled eggplant and tomato with escarole,
    goat cheese, and roasted garlic spread on grilled ciabatta - 11

entrées

  • Grilled black drum with accompaniments
    of the day - 21
  • Braised veal cheeks with mushrooms,
    gnocchi and rosemary cream - 24
  • Grilled hanger steak with salad of tomato,
    feta, mint, arugula, garlic croutons and
    a pickled onion herb relish - 24
  • Angel hair pasta with Alaskan king crab claw, littleneck clams, garlic, oregano, chili flake and olive oil - 26