Dolce Vita Bistro Syracuse, A great Place for a date


Chef Reule from Dolce Vita:

A native New Yorker, Chef Reule is a man of exceptionally high standards and values genuine collaboration of fine foods with a fusion influence.

Chef Reule has worked with many well noted chefs, to include, Chef Tim Mc Kee a James Beard winner for best chef of the Midwest and Chef Stephanie Izard, Top Chef Winner and restaurateur. His accolades include ACF Regional hot foods competition medalist, Iron Fork silver medalist, and silver medalist in Midwest Market Basket Competition as well as several Iron Chef Competitions. Chef Reule graduated top of his class from Le Cordon Bleu.

He has successfully assembled an expert staff that shares his philosophy and vision, thus enabling a truly exciting yet relaxing dining experience.

Dining Hours: Mon 5pm – 9pm, Tue & Wed 11pm – 9pm, Thur & Fri 11am – 10pm,
Sat 5pm – 10pm, Sun 4pm – 8pm
Bar Hours: If you’re here, we’re here!
On Street and Off Street Parking Available.

First Course
Roasted Lamb Chops 12
fresh garlic and rosemary marinated, panko bread crumb stuffed roma tomato and balsamic reduction.

Bloody Mary Ceviche 10
marinated scallop with spicy tomato juice cocktail and celery

Foie Gras 12
pan seared on a raisin bread crostini and walnut sauce

Escargot 12
classic with garlic butter sauce

Fried Calamari 8
bell pepper and sweet corn salsa, sweet and spicy sauce

Oysters with Pearl Sabayon 18
on the half shell with salmon caviar in sabayon

Spring Roll 8
fresh vegetables rolled in rice paper with thai chili sauce

Salad Course
Greek Salad 12
pan seared scallops, frisee tossed in a citrus vinaigrette, feta cheese, cucumber, tomato and mint relish

Micro Green 10
fine herbs, frisee, dried cranberry, jicama, tomato, roasted pecans, sautéed pumpkin, cranberry vinaigrette and goat cheese

Mixed Green 12
pan seared duck breast in orange marmalade, bacon, tomato, orange supreme and citrus vinaigrette

Spinach 10
strawberry, Asian pear, orange, candied walnuts, Maytag bleu cheese and balsamic reduction

Soup Course
chef inspired daily 4/8
Entree Course
Asian Yellow Fin Tuna 21
black sesame crusted, red cabbage kimchi, sweet and sour sauce

Black and Blue Beef Wellington 23
saffron mashed potatoes, haricot verts, and sweet red wine sauce

*substitute an 8 or 12 ounce filet

Stuffed Chicken Breast 16
apple sausage, wild rice, sweet potato puree, roasted beets, apple brandy sauce

Duck Breast 20
pan seared with cranberry coulis, orange risotto and sweet peas

Hickory Basted Tempeh 16
horseradish crème fraiche, roasted fingerling potatoes and collard greens

Shrimp Spaghetti 16
hhomemade gluten free pasta, asparagus butter sauce, colossal grilled shrimp, and garlic bread

Fish du Jour Daily
chef inspired daily with availability

Risotto Daily
chef inspired daily

CHEF REULE IS EAGER TO SATISFY YOUR WISHES, HE WILL TAILOR ANY DISH TO YOUR TASTES.

Dessert Course
New York Cheesecake 7.5
chef inspired seasonal toppings

Fruit Tart 6
Seasonal fresh fruit tart with vanilla sabayon

Chocolate Sponge Cake 8
Mascarpone cream filling, raspberry sauce, macerated raspberries, caramel sauce

Variety of Ice Cream & Sorbets 6

 

 

 

 

 

 

 

 

 

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