Mentor and Protégé

A Classic Dante Restaurant Dish

The Menu

Hors d‘oeuvres

Caviar in a Cloud

Truffled Mortadella Panino

Gnocchette “Black and Blue”, Gorganzola Cream

Sushi Push Pops

Banana and Butternut Squash Cappuccino

Hamachi Crudo

tempura avocado, ponzu foam, yuzu

***

Roasted Sea Scallop and Comice Pears

lobster spring roll, ginger butter sauce

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Risotto “alla Carbonara”

soft poached quail egg, truffled puree, pancetta

***

3 Preparations of Muscovy Duck

coriander crusted breast, confit legs, foie gras mousse

port honey glazed figs, toasted basamati rice

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Open Apple Strudel

vanilla sorbet, walnut struessel

Menu available from May 3^rd thru May 10^th

1. Santen Mori (combination of 3) ……………………………..Lacto Sweet Stout

Nanohana Mentai-Sauce

(edible flowers, spicy codfish roe )

Chikuwa with cucumber  (tube shaped fish cake)

Shio-Tofu  (salt marinated tofu cheese)

1. Sunomono Moriawase ……………………………………………Red Rice

Seaweed Cucumber Salad with Shrimp, Crab, Octopus and Ponzu

1. Tako-Karaage and Mitake Tempura……………………………….XH

Crispy Fried Octopus and Tempura Fried Mushroom

1. Cha-Soba Yamakake……………………………………………….White Ale

Chilled Green Tea Noodle and Yamaimo (mashed yam)

1. Otsukuri Moriawase (sashimi combination) ……………..Ginger Beer
2. Sushi (nigiri) Moriawase…………………………………………Cedar Ale
3. Chocolate Purin with Salted Sesame Foam……………. Espresso Stout

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Dogfish Head Craft Brewery Dinner

Wednesday February 1^st

$75

House Cured & Smoked Salmon

pumpernickel crumbs, beet coulis

My Antonia, Imperial Pilsner 7%ABV

***

Pearl Jam  “PJ20 Tribute”

Garden… from 10

Roasted and Raw Root Vegetables

currants, arugula, mustard vinaigrette

Faithful, Belgium Style Golden Ale with Currants 7%ABV

***

Peppered Quail with Persimmons

pancetta risotto, candy cap mushroom dust

India brown ale 7.2ABV

***

Robert Johnson 100 Year Anniversary Beer

Coffee Crusted Veal Tenderloin

sunchoke puree, tempura shallots

Hell hound on My Ale, Double IPA with Lemon Zest 10%ABV

***

Milk Chocolate “Pot de Crème”

bitter sweet, rice crispies

Chicory Stout, 5.2% ABV

or

5  Courses Menu $75 with wine $120

7  Course Menu $100 with wine $145

Open Strudel of Wild Mushrooms and Machenzie Goat Cheese

Mirabelle, Schramsberg, Napa Valley

Tuna and Salmon Poke

Semillon, Sauvingon Blanc, Chateau, Chantegrive, Graves

Uova da Raviolo

Chardonnay, Bouchard Pere & Fils, Burgundy, France

Roasted Dayboat Scallops and Foie Gras

Voignier, Mcmanis Vineyards, California

Pepper Crusted Duck Breast

Merlot, Atrium, Miguel Torres, Spain

Veal Tenderloin Tonnato

Vino Nobile di Montepulciano, Riserva, Crociani, Toscana

Citrus Celebration

Chocolate Tasting

Recioto della Valpolicella

10:30am – 12:30pm

The class features 3 dishes, wine and cheese from the region.

The class is $35 per person.

To reserve a spot call 917 660 5334 or email centroldv@gmail.com

Featuring LAURELLO WINES  from the Grand River Valley

Tuesday June 21st.  7 pm   $69

RICOTTA TARTLET WITH BALSAMIC GLAZED STRAWBERRIES

arugula, lemon confit, cardamom

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ROASTED KING MUSHROOMS

pickled and seared watermelon, lemon thyme

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HERB BRAISED BEETS AND BUTTER LETTUCE

candied pecans and honeydew melon

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SUMMER RATATOUILLE

potato basil gratin, roasted eggplant puree

***

FROZEN LEMON SOUFFLE

toasted coconut, pineapple and margarita sorbet

]]> http://restaurantdante.us/blog/?feed=rss2&p=406 0 http://restaurantdante.us/blog/?p=391 http://restaurantdante.us/blog/?p=391#comments Thu, 17 Feb 2011 05:26:23 +0000 admin http://restaurantdante.us/blog/?p=391

DANTE restaurant has been nominated for

Best New Restaurant of 2010 by METROMIX CLEVELAND

cast your vote and show support at

http://cleveland.metromix.com/best-of-awards

ALSO

check out the new Scene Magazine we were pick as one of

25 restaurants that Cleveland can’t live without.

Thank you everyone for your support.

We will be serving as special Valentine’s Day Tasting Menu in addition to our regular menu all weekend long.

The menu will be available Saturday the 12th, Sunday the 13th and Monday the 14th.

Valentine’s Day Menu for Lovers
5 Course Tasting Menu $65
With Wine Pairings $100 per person

Ahi Tuna Carpaccio
Tempura shittake, black tobbiko caviar, yuzu vinaigrette
Grecco di Tufo, Terredora di Paolo, Campagnia Italy, 2008

Pan Seared Louisiana Redfish
Green curry, braised napa cabbage and green apple
Sauvignon Blanc, Chateau Chantegrive, Bordeaux France, 2007

Truffled Poached Lobster and Scallops
Carnaroli risotto, cauliflower froth
Chardonnay Sean Minor, Central Coast, 2009

Roasted Beef Ribeye and Braised Ribs
Potato mushroom gratin, braised romaine lettuce
Cabernet Sauvignon, Petite Syrah, Sangiovese, Pazzo, Napa Valley, 2006

Passion Fruit Tartlet, Navel Orange Brûlé

“Menage a Tois”
A Dessert Threesome Involving Chocolate
Dow’s Porto, NV, Douro Valley Vinayards

Dueling Dantes Tue,02.01.2011 07:00 pm

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Hors d’Oeuvre

“Caviar in a Cloud”

Truffled Mortadella Panini

Vitello Tonnato with Cauliflower Giardiniera

Crispy Guanciale with Artichokes and Potato Purée

Conti di Buscareto Brut Rosé NV

Dinner

Long Island Fluke with Octopus, Blood Oranges, Mustard Greens, and Tuscan Extra Virgin Olive Oil
Arnaldo Caprai Anima Umbra Bianco 2009

Mafalde Pasta Alfredo with Smoked Trout, Roe, and Black Radish
Arnaldo Caprai Grecante Grechetto 2009

Quail Duo > Black Pepper–Seared Quail with Black Quinoa Risotto, Leeks, and Rosemary-Toasted Pine Nuts; and Chestnut and Porcini–Stuffed Quail with Pomegranate Molasses and Pear Mostarda
Arnaldo Caprai Montefalco Rosso 2007

Boar Duo > Boar Shoulder Confit with Persimmon Compote, Green Garlic Chives, and Yuzu–Soy Gastrique; and Slow-Roasted Boar Loin with Peperonata, Vincotto, Cocoa, and Hazelnuts
Arnaldo Caprai Sagrantino di Montefalco Collepiano 2004 DOCG

Dessert Duo > Chocolate–Hazelnut Arancino with Caramelized Bananas and Passion Fruit Syrup; and Chocolate–Eggplant Pasticcio with Amarena Cherries and Cedro Citrus
Bosca Tosti Cardamaro Vino Amaro NV