Long-time jazz drummer and band leader, Dee Felice opened Dee Felice Cafe in 1984 combining excellent menu selections and old-fashioned New Orleans decor with the best live jazz in the Northern Kentucky/Greater Cincinnati area.
The dress is casual, the atmosphere is fun, and you and your guests will have an enjoyable dining experience that you will remember long after your meal is over!
Friday- Saturday- 5pm- Midnight
Artichoke hearts, escargot and lobster butter topped with garlic and Parmesan cheese.
Fresh squid lightly battered and deep-fried; if you like it spicy, ask for Cajun.
Grilled portabella and grilledAmish chicken topped with a fresh leek cream sauce.
Ricotta-filled and breaded ravioli, deep-fried and topped with a shrimp-jalapeño cream sauce.
Boiled shrimp in a spicy peach barbecue sauce.
Thinly sliced raw beef seasoned with a caper-parmesean oil.
The classic recipe.
(Contains raw egg)
Add blackened chicken or shrimp 5/7
Sliced tomatoes blackened and served on romaine. Topped with crumbled bacon, blue cheese, red onion slices and raspberry vinaigrette.
This is our house salad from New Orleans. A bed of Arcadian leafy greens topped with hickory smoked bacon, shredded cheddar, red onion slices, and diced tomatoes. Served with our Louis dressing.
A southern classic. Shredded cabbage topped with diced peppers, red onion, crumbled bacon with a hot vinegar dressing.
Fried or blackened filet topped with tartar, served with lettuce, tomato, and red onion. Served on rye.
Fried shrimp with our spicy, sour cream yogurt sauce, lettuce tomato and red onion on a French loaf.
Blackened or fried chicken breast topped with a remoulade sauce, tomato, lettuce and red onion served on a brioche bun.
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Seared filet of Halibut in a lobster butter and shrimp sauce
Blackened 8 oz. USDA Prime cut in a shrimp cream sauce
Filet of Halibut on a bed of béarnaise sauce with blackened shrimp
A blend of Amish chicken, shrimp, and andouille sausage cooked with a spicy mixture of creole vegetables and rice. Vegan option available
Colossal cheese ravioli topped with a creole-Cajun cream sauce. Topped with freshly peeled crawfish meat.
A tomato- based sauce, filled with onions, peppers, and garlic, heated with a little cayenne pepper, smothering a chicken breast and rice.
Rich and creamy parmesan sauce covering al dente pasta.
Add blackened chicken or shrimp 7/10
Tender Amish chicken breast lightly floured and pan seared atop a bed of linguine topped in a lemon butter and caper sauce
Giant raviolis and meatballs topped with our house made marinara. Topped with parmesan
Tender linguine mixed in a Cajun cream sauce, packed with chopped andouille, crawfish meat, and shrimp
Two petite tenderloin filets, one topped with a made-to-order béarnaise sauce, the other with a Tasso red wine sauce, over fired pasta
A spicy mixture of vegetables over rice. Choose from crawfish, portabella, shrimp, chicken, or our vegan chick pea option.
Blackened chicken over linguine, sautéed with sliced pepper and onions, in a white wine-garlic sauce. Finished with feta cheese.
Linguine tossed with a giant chopped portabella mushroom in a red wine vinaigrette.
*Indicates Gluten Free items. ✝Gluten Free UPON REQUEST. Missing a favorite entree? It may be available; ask your server. ‡Warning: “Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.”**
Monday Live Piano Music 5pm-9pm
Friday- Saturday- 4 Piece Jazz Ensemble 6pm-10pm