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
Check our Facebook page for information on our Sunday Showcases
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 crawfish-jalapeño cream sauce.
Shredded cabbage topped with diced pepper, red onion, crumbled bacon and hot vinegar dressing.
Large wedge of iceberg lettuce topped with blue cheese and bacon crumbles served with a tangy house made blue cheese dressing.
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.
The classic recipe.
(Contains raw egg)
Thick tomato slices blackened and served on a bed of whole romaine leaves topped with crumbled bacon, blue cheese, red onion slices and raspberry vinaigrette.
Chopped Romaine spun in ranch dressing, mixed with diced tomatoes, and chopped hickory smoked bacon.
Café classics entrees are served with your choice of one side item. Café classic sandwiches are served with pickle chips and your choice of fries.
Rich and creamy parmesan sauce covering al dente fettuccine. Chicken 5/Shrimp 7
Blackened Amish chicken strips over onions, peppers, and linguine, sautéed in white wine and topped with feta cheese
A blend of Amish chicken, shrimp, and andouille sausage cooked with a spicy mixture of creole vegetables and rice.
This New Orleans classic is a spicy tomato based dish with the holy trinity of creole vegetables, featuring celery, bell peppers and onion in a red pepper reduction.
Fresh cut seafood sauteed in lobster butter with shrimp.
Lightly floured chicken breast sautéed in a Chablis wine and garlic sauce, topped with capers and a hint of lemon. Served on a bed of linguine.
A spicy mixture of seasonings and vegetables over rice. Choose from crawfish, portabella, shrimp, chicken, catfish, or chickpea.
Filet over béarnaise with blackened shrimp
Amish chicken breast poached with peppers, tomatoes, onions, celery, and cayenne pepper.
The finest cut of prime tenderloin cooked to perfection.
14 oz. strip lightly dusted with seasoning and broiled to your liking.
Compliment any of our hand-carved steaks with a topper
A recipe handed down over generations, some call it Ooey Gooey Butter Cake, others call it Chess Cake. We call it goodness. Served with a scoop of vanilla ice cream.
Dark chocolate flourless dessert, baked with rum and coffee, topped with fresh whipped cream.
A NOLA tradition. Topped with bourbon glaze.
*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- Thursday Live Piano Music 5pm-9pm
Friday- Saturday- 4 Piece Jazz Ensemble 6pm-10pm