Dante Alumni Series:
V.Mertz Chef Jake Newton
Truffles & wines of Piedmont

Dante has been very fortunate to have some very talented chefs work the line over its short nine years. Several of them have gone on to lead other well-known Omaha kitchens and even open their own establishments. Chef Strawhecker is excited to announce a new series of dinners that will bring these professionals back to Dante to serve their own menu for one night only.
Our first even in the Dante Alumni Series features the return of Jake Newton, now executive chef at V. Mertz. Chef Jake has continued V.Mertz’s fine dining tradition for the last two years. His Dec. 2 menu at Dante will feature one of the most luxurious ingredients adored by chefs the world over: truffles.
No, these aren’t the chocolates. Nor is this the smokey oil you’ll find drizzled on french fries. Real truffles are found in the ground, growing around the roots of trees. These fungi come in many varieties, the most prized of which is the white truffle. White truffles grow in many parts of Italy, but those from the Alba region of Piedmont are the most sought after. They are only found in the wild, with the aid of specially trained dogs.
“White truffles have a extremely unique aroma that will fill a room.  They smell of newly planted soil and fall rain, and the aroma deceptively conceals their complex yet delicious flavor.  They are sublime,” says Chef Strawhecker.
This hard-to find delicacy only grows for a few weeks in late fall or early winter. The combination of these rare treats and guest-chef Jake Newton make this a dinner that can’t be missed.


Sunday, December 2
$275 per person, excluding tax and gratuity
$100 deposit per person due at time of booking that
will be applied to your final bill.*

Contact us directly for details and reservations
at 402-932-3078 or reserve your table now.


~ fried oyster & beef tartare ~

steamed carolina gold rice, kombu-cured sea trout, razor clams, brassicas, black truffle

flambé of foie gras, grapefruit kosho, sourdough bread, olive crumb,
white alba truffle

trio of squab; roasted breast, confit leg & thigh, consommé,
fermented butternut squash, wood-roasted comté, cipollini onion,
white alba truffle

sugar cured egg yolk, sunchoke ice cream, ginger, chocolate & malt granola

~petit fours~

Reserve your table here.