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Liliana’s is a family owned and operated restaurant. Dave Heide, the chef and
owner, was raised within a few blocks of the restaurant, attended Le Cordon Bleu,
and worked at some of the finest restaurants in southern California. Dave has
recently moved back to the neighborhood with his wife, Tiffany and daughter Liliana
David, Tiffany, and
to open Liliana’s Restaurant.
2 year old Liliana

We use ONLY local purveyors, and emphasize using local organic products whenever possible

The cuisine features elegant presentations of the freshest fish, organic and local produce and meats, and
includes Creole and Cajun specialties, as well as an eclectic blend of French, Italian, and Spanish influences
characteristic of the finest dining establishments in the New Orleans area.
From tile laid by the staff and woodwork designed and built by Dave, to the weekly kitchen competitions for our
Tuesday tasting menus, and the local produce picked by our family, we put our hearts and souls into every
aspect of your experience here at Liliana’s.

Beverages
Fountain Drinks $2
Diet Pepsi, Pepsi, Mountain Dew, Diet Mountain Dew, Orange, Sierra Mist, Diet Sierra Mist
Fresh Brewed Iced Tea $3 Sprecher Root Beer $3 Arnold Palmer $4
Lemonade $4 Pomegranate Lemonade $4 Strawberry Lemonade $4

Java Bay French Press Coffee $4

Velvet Hammer, French Roast, Sumatra Decaf, or Bistro Blend

Java Bay French Press Tea $4

Darjeeling, China White, Gunpowder Green, English Breakfast, Green Dragon Chai, Tropical Passion, Earl Grey,
Earl Grey Decaf, Blood Orange, or New Zealand Sunny Slopes

Please ask to see our

complete dessert menu
 Appetizers Salads
Entrees
Creole Charcuterie For Two Roasted Beet Salad
A variety of House made handcrafted meats that Roasted Beets Tossed with Frissee, Beluga Lentils,
Cajun Fare Main Courses and Pasta
may include sausage, pate, terrine, and/or cured
Goat Cheese, and Sherry Vinaigrette - $8
meats w/ toast points and house mustard - $12 Jambalaya Black Angus Filet†
Crudités Andouille, Tasso ham, lardon, and blackened Black Angus filet mignon, bacon cheddar mash,
Duo of Vegetable Tarts
shrimp with a spicy tomato sauce and rice - $16 with leek and red wine pan sauce - $28
Roasted beet and Montrachet tart with polenta Fresh Vegetables, served with warm pita, olive
crust, and cauliflower and saffron tart tapenade, Feta, and Hummus - $7
Shrimp and Crawfish Etoufee Lamb Shank
served w/ field green salad - $9
Shrimp and crawfish simmered in a Creole velouté Braised lamb shank with Israeli cous cous, roasted fall
Crab Cakes Shaved Honey Crisp Salad squash, and wilted kale with lamb and red wine jus - $18
and served with rice - $16
Lump crab cakes with field greens and Shaved Honey crisp apple, with Mesculin Greens,
citrus red pepper sauce - $12 Montrachet Cheese, candied Pecans, Dried Duck Wellington
Filé Gumbo
Cranberries and Apricot Vinaigrette - $8 Maple leaf farms duck breast, stuffed with pork and
Barbecue Prawns A Large bowl of gumbo with Chorizo, Andouille,
and okra in a spicy rich broth served with rice veal, wrapped in puff pastry and baked. Served with
Madagascar prawns sautéed in butter, Truffled Endive Salad
topped w/ Andouille Sausage - $15 fingerlings, fall squash, and 3 pepper sauce - $19
garlic, herbs and spices - $12 Belgian Endive, field greens, toasted walnuts and
Stilton cheese with a truffle vinaigrette - $10 Creole Trio Roasted Chicken
Foie Gras Torchon
Port cured Foie Gras Torchon with house made A smaller serving of each of our three Cajun Dijon and herb crusted roast airline chicken breast
Liliana’s House Salad
toasted brioche, micro greens, and fleur de sel, specialties: Etoufee, Gumbo, and Jambalaya - $17 with collard green soufflé,
Mixed greens, shaved radish, carrots,
with lavender honey balsamic - $11 and roasted fingerlings. - $16
grape tomatoes with Creole vinaigrette - $6
Seafood
Fresh Shucked Oysters† Creole Cakes
Caesar Salad†
Choose from a wide variety of raw, fresh Creole Bouillabaisse Spicy black bean cakes with flame roasted
Romaine, Parmigiano Reggiano, and croutons vegetables, pico de gallo, and chimichurri sauce - $14
shucked-to-order oysters on the half shell Shrimp, scallop, oysters, mussels, crawfish and
tossed in Caesar dressing - $6
$12/Half Dozen $20/Dozen tilapia in a rich spicy saffron broth, served
with rouille croutons - $19 Pasta Liliana
Soups Andouille, chicken, and blackened shrimp
Cheese Plate Sea Scallops with Pappardelle pasta and
Selection of four artisanal Wisconsin cheeses
Tomato Bisque Pan seared sea scallops with fennel leek mash, roasted red pepper cream sauce - $16
served with crostini and a selection of Served with crème fraiche, chives and herb oil and Creole ratatouille - $18
Mount Horeb Mustard Museum mustards - $10 Cup - $5 Bowl - $8 Mushroom Tagliatelle
Andouille Crusted Tilapia Tagliatelle pasta tossed in a
Cajun Mussels Pumpkin Curry Farm raised tilapia topped with andouille, light brandy cream sauce with
Rope grown mussels sautéed with shallots, leeks, Served with pumpkin seed oil and pepitas served with sweet potato puree caramelized onions and wild mushrooms.
chorizo, and finished with white wine, butter, Cup - $5 Bowl - $8 and roasted vegetables - $17 Topped with Parmigiano Reggiano - $16
and Cajun spices. Served w/ toasted baguette - $9
Soup of The Day Pan Seared Salmon Duck Casoulet
Tenderloin Bruschetta† Seasonal soup selection Pan seared Alaskan king salmon Savory white bean casoulet, topped with house
Black Angus tenderloin with gorgonzola spread, Cup - $6 Bowl - $9 with wasabi champagne cream sauce made Duck sausage, house made pork sausage, a
and chimichurri sauce on toasted baguette - $12 and roasted beet mash - $18 confit duck leg, and wilted kale - $22
Filé Gumbo
Aged cheddar Potato Croquettes Chorizo, Andouille, and okra in a spicy †Consuming raw or undercooked meats, seafood, shellfish, or
Crispy potatoes with chives, sour cream, bacon, rich broth served with rice egg may increase the risk of food- borne illness
and stuffed with Hooks Cheddar and fire Lily - $8 Cup - $7 =Vegetarian Option = Mildly Spicy