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.
Grilled in our signature barbeque sauce.
Thinly sliced raw beef tenderloin marinated in garlic, black pepper, parmesan, olive oil and lemon.
Ricotta-filled and breaded ravioli, deep-fried and topped with a crawfish-jalapeño cream sauce.
Grilled portabella and grilledAmish chicken topped with a fresh leek cream sauce.
Fresh squid lightly battered and deep-fried; if you like it spicy, ask for Cajun.
Gulf oysters floured and seasoned, and served on a bed of spicy sour cream and yogurt sauce with roasted peppers.
A vegan take on a Creole classic. Chickpeas and hears of palm combined with Cajun blend of spices topped with our spicy bayou sauce.
A Cajun soup with a variety of vegetables, meats and seafood served over rice.
A daily chef's specialty.
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.
Shredded cabbage topped with diced pepper, red onion, crumbled bacon and hot vinegar 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.
Fettuccine with heavy cream and parmesan cheese. Add Chicken 5/ Add Shrimp 7
Blackened Amish chicken strips over onions, peppers and linguine sautéed in white wine and topped with feta cheese.
Four -cheese raviolis topped with homemade meatballs in our Italian sausage red sauce.
Panko crusted strips of Cajun glazed tofu atop creamy, coconut milk-based cheese sauced pasta.
Lightly floured chicken breast sautéed in a Chablis wine and garlic sauce, topped with capers with a hint of lemon. Served on a bed of linguine.
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.
A blend of Amish chicken, shrimp, and andouille sausage cooked with a spicy mixture of creole vegetables and rice.
A vegetable stock base on a Cajun classic, loaded with chickpeas and creole vegetables atop a bed of rice.
Amish chicken breast poached with peppers, tomatoes, onions, celery, and cayenne pepper.
Fresh cut seafood sauteed in lobster butter with shrimp.
Tenderloin medallions, lightly floured and sautéed in butter with mushrooms and marsala wine.
A sautéed Amish chicken breast and deep-fried oysters in sparkling Martinelli apple cider with herb butter and garlic.
A spicy mixture of seasonings and vegetables over rice. Choose from crawfish, portabella, shrimp, chicken, catfish, or chickpea.
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.
Filet over béarnaise with blackened shrimp
Two split lobster tails sautéed in white wine, garlic and lemon zest, topped with capers on rice.
The prime cut of the tenderloin, pan seared topped with bearnaise and Marchand De Vin (red wine, tasso and mushrooms) on a bed of deep fried linguine.
The finest cut of prime tenderloin cooked to perfection.
12 oz. of slow roasted prime rib with a spicy Cajun crust (Limited Availability Daily)
A large cold-water tail broiled to perfection and dusted with a creole butter sauce.
14 oz. strip lightly dusted with seasoning and broiled to your liking.
A pairing of our 12 oz. Felice Filet and 12 oz. Lobster Tail
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