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Hours
 Mon-Thurs 11a-9p, Fri-Sat 11a-10p, Sun 10a-2p Brunch, 5p-9p Dinner
www.lilianasrestaurant.com
608.442.4444

LUNCH ~ $15

Appetizer

Shrimp and Grits
Jumbo shrimp on Hook’s 3-year cheddar grits with Creole meunière and piquillo chutney

Duck Gumbo
Duck, peppers, scallions and smoked sausage in a rich roux-simmered stock

Revèillon Salad
port braised pears, Montrachet and candied pecans, with spring mix and a blueberry vinaigrette

Entree

Jambalaya
Shrimp, tasso ham, Andouille sausage, peppers and onions in a spicy tomato sauce over rice

Veggie Jambalaya
Blackened seitan, peppers and onions in a spicy tomato sauce over rice

Blackened Catfish Po’Boy
Blackened catfish on toasted baguette with sriracha slaw,
served with sweet potato chips and white bean salad

Chicken Salad Po’Boy
blackened chicken, celery, bacon and pecans in a spicy aioli with lettuce, tomato and onion, served with sweet potato chips and white bean salad

Dessert

Beignets
deep fried brioche dough, topped with powdered sugar

Bananas Foster
flambéed bananas, brown sugar and rum over vanilla bean ice cream

Chocolate Mousse
rich chocolate mousse with raspberry coulis


DINNER ~ $25, $30, $35

Bayou $25

Shrimp and Grits
jumbo shrimp on Hook’s 3-year cheddar grits with Creole meunière and piquillo chutney

Jambalaya
shrimp, tasso ham, Andouille sausage, peppers and onions in a spicy tomato sauce over rice

Bananas Foster
flambéed bananas, brown sugar and rum over vanilla bean ice cream

Creole $30

Duck Gumbo
duck, peppers, scallions and smoked sausage in a rich roux-simmered stock

Blackened Catfish
blackened catfish on a bed of Hook’s 3-year cheddar grits, with corn maque choux and Creole meunière

Chocolate Beignets
deep fried brioche dough, topped with powdered sugar and drizzled with chocolate ganache

French Quarter $35

Revèillon Salad
port braised pears, Montrachet and candied pecans, with spring mix and a blueberry vinaigrette

Seared Scallops
pan seared sea scallops on a bed of fennel leek mash, with charred peppers, chive oil and fried leeks

Duo of Mousse
white and dark chocolate mousse with raspberry coulis

Vegetarian/Vegan $25

Revèillon Salad
port braised pears, Montrachet and candied pecans, with spring mix and a blueberry vinaigrette

Veggie Jambalaya
blackened seitan, peppers and onions in a spicy tomato sauce over rice

Chocolate Cake
vegan and gluten-free chocolate cake with chocolate ganache and raspberry coulis