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an assortment of colossal crabmeat, cold marinated seafood salad and shrimp cocktail
drizzled with basil infused olive oil
hand dug local soft shell clams served with drawn butter and broth (sometimes sandy)
served with toasted corn salsa and roasted red pepper remoulade
served with marinara sauce and an asian dipping sauce
4 oysters, 4 clams, 1 ¼ lb. Maine lobster and 3 jumbo shrimp
12 chef’s selection
made with the north shore’s finest hand dug clams
our red chowder has been a Louie’s classic since 1905
chef Colin’s award winning soup, thick creamy and velvety smooth
always changing salad made from the finest long island has to offer
mesclun, cucumbers, and tomatoes with choice of dressing
cherry tomatoes, string beans, red and gold beets, sweet onions, apple wood bacon and shrimp in a pomegranate vinaigrette dressing
italian style salad served with calamari, scungilli, shrimp, mussels and scallops in a lemon olive oil marinade
topped with white anchovy, roasted peppers, shaved parmesan & focaccia croutons
fresh baked focaccia topped with cherry tomatoes, fresh mozzarella, and pancetta
fresh beignets sprinkled with powder sugar served with fresh fruit, and raspberry, chocolate mocha, and vanilla latte dipping sauces
New Orleans style eggs benedict with poached eggs, taso ham served on homemade buttermilk biscuits drizzled with sausage and cracked black pepper gravy
2 eggs and petite filet served with hash browns and béarnaise sauce
thinly pounded filet mignon battered and breaded then fried till crispy served with hash browns and white country gravy
swiss cheese and bacon frittata served on a Bavarian pretzel roll
3 egg omelette served with peppers onions mushrooms tomatoes and American cheese served with breakfast sausage
2 poached eggs, black forest ham, served on an English muffin then drizzled with hollandaise sauce
served with Strawberry Compote, Candied Pecans, and Mascarpone Cheese
served with Bavarian pretzel and mustard seed butter serve with cucumber, pickled red onion and capers
black forest ham, muenster cheese, Gruyere, fried egg, on brioche served with fries
served with corn on the cob | (1 ¼ to 5 lbs. sizes and availability may vary)
1½ lbs. lobster, mussels, littleneck clams, steamers, corn on the cob and baked potato
your choice of salmon, swordfish, sole or our fish of the day served with cole slaw and fries
beer battered haddock fillet served with fresh chips finished with sea salt
fresh lobster, mayo, celery, and scallions overflowing on a homemade roll served with fries
grilled and layered with apple wood smoked bacon, lettuce and tomato topped with a roasted red pepper aioli served on a fresh brioche roll with fries
cornmeal crusted and fried till golden served with fries
oven baked lump crabmeat served with a roasted red pepper remoulade on a brioche roll with fries
blackened chicken, taso ham, bacon, lettuce and tomato with creole mustard sauce, all on a fresh baked sour dough focaccia and served with fries
7 oz. filet mignon & cold water lobster tail served with baked potato
served on a fresh brioche roll with fries
jumbo lump crabmeat cocktail marinated seafood salad and jumbo shrimp cocktail
drizzled with basil infused olive oil
served in red or white sauce
hand dug local soft shell clams served with drawn butter and broth (sometimes sandy)
served with toasted corn salsa and roasted red pepper remoulade
served with marinara sauce and an asian dipping sauce
1lb. maine lobster, 4 oysters, 4 clams and 3 jumbo shrimp cocktail
½ doz
12 chef’s selection
made with the north shore’s finest hand dug clams
our red chowder has been a Louie’s classic since 1905
Chef Colin’s award winning soup, thick creamy and velvety smooth
always changing salad made from the finest long island has to offer
mesclun, cucumbers, and tomatoes with choice of dressing
cherry tomatoes, string beans, red and gold beets, sweet onions, apple wood bacon and shrimp in a pomegranate vinaigrette dressing
italian style salad served with calamari, scungilli, shrimp, mussels and scallops in a lemon olive oil marinade
classic tuna salad with toasted shaved almonds served on top of romaine and red leaf lettuces, sprouts, tomato & fresh focaccia
young louisiana greens tossed in creole mustard vinaigrette topped with blackened chicken, mesquite smoked bacon, cherry tomato, avocado & triple crème goat cheese
topped with white anchovy, roasted peppers, shaved parmesan & focaccia croutons
beer battered scrod fillet served with fresh chips, finished with sea salt
lobster, mayo, celery, and scallions, overflowing on a homemade roll, served with fries
layers of applewood smoked bacon, lettuce, and tomato topped with a roasted pepper aioli served with fries
fillet of sole lightly breaded with tartar sauce, served on a fresh brioche roll with fries
oven baked lump crabmeat served with a roasted red pepper remoulade on pita bread with fries
grilled and layered with applewood smoked bacon, lettuce and tomato, topped with a roasted red pepper aioli, served on a fresh brioche roll with fries
mussels, clams, shrimp and fresh fish in a light tomato and shellfish broth
blackened chicken, tasso ham, bacon, lettuce and tomato with creole mustard sauce, all on a fresh baked sour dough focaccia and served with fries
with onions and swiss cheese served on a ciabatta roll and au jus
cornmeal crusted and fried till golden served with fries
with watercress and avocado, served on a ciabatta roll
served on a fresh brioche roll with fries
your choice of salmon or filet of sole served with cole slaw and fries
you choice of swordfish, tuna or our “fish of the day” served with cole slaw and fries
served with corn on the cob
1½ lbs. lobster, mussels, littleneck clams, steamers, corn on the cob and baked potato
served with baked potato
jumbo lump crabmeat cocktail, cold marinated seafood salad and shrimp cocktail (serves 2 to 3)
drizzled with basil infused olive oil
served in red or white sauce
hand dug local soft shell clams served with drawn butter & broth (sometimes sandy)
Italian style salad served with calamari scungilli shrimp mussels & scallops in a lemon olive oil marinade
served with toasted corn salsa & roasted red pepper remoulade
served with marinara sauce and an Asian dipping sauce
jumbo lump crabmeat, alaskan king crab claw cucumber avocado and caviar
made with the north shore’s finest hand dug clams
our red chowder has been a Louie’s classic since 1905
chef Colin’s award winning soup thick creamy & velvety smooth
mesclun cucumbers & tomatoes with your choice of dressing
topped with white anchovy roasted pepper shaved parmesan and focaccia croutons
cherry tomatoes string beans red & gold beets sweet onions apple wood bacon & shrimp in a pomegranate vinaigrette dressing
always changing salad made from the finest long island has to offer
1 ¼ lb. Maine lobster 4 oysters 4 clams & 3 shrimp cocktail (serves 2 to 3)
12 chef’s selection
served with corn on the cob
1½ lb. lobster mussels littleneck clams, steamers corn on the cob & baked potato
served with baked potato
homemade fresh linguini with fresh whole & chopped clams can be served with your choice of red or white sauce
sautéed nantucket bay scallops with garlic capers cherry tomatoes white wine & extra virgin olive oil with handmade fresh angel hair pasta finished with fresh mozzarella
lobster scallops & shrimp, baked with gouda, fontina, and asiago cheese
handmade fresh linguine in your choice of red or white sauce
in a saffron shellfish cream sauce
scampi style shrimp and sun dried tomatoes tossed with farfalle pasta and a roasted garlic bell pepper cream
atlantic salmon marinated then roasted in fresh orange and dill with a touch of dijon served with asparagus
dry rubbed with a blend of espresso ancho and lime and then grilled to perfection served with pacific pan roasted sweet potatoes charred corn and a vidalia onion “mop” sauce
mussels clams shrimp & fresh fish in a light tomato & shellfish broth
marinated and seared hibachi style served with pacific pan roasted sweet potatoes, fresh pickled ginger and wasabi soy
large gulf shrimp coated in stone ground yellow cornmeal then fried till golden served with saffron rice pilaf
hand cut lemon sole stuffed with lump crabmeat, served over asparagus and fresh béarnaise sauce
7 oz. filet mignon & a south african cold water lobster tail served with baked potato
nantucket bay scallops dusted with stone ground cornmeal fried until golden served with saffron rice pilaf
oven baked, served with toasted corn salsa, red pepper remoulade & asparagus
a generous pound of alaskan king crab legs served with corn on the cob and cole slaw
(your choice crispy fried, or broiled) sole filet nantucket bay scallops & shrimp served with saffron rice
beer battered scrod filet served with fresh chips finished with sea salt
served with “Risotto” cooked sweet potato, broccoli, and ginger garlic jus
2 french cut free range chicken breasts with a sweet and savory balsamic and onion glaze served with a grilled potato
7 oz served with béarnaise sauce and grilled potato
two 7 oz. sterling silver filet with an apricot shallot & cognac glaze served with a grilled potato
½ rack mesquite & cherry wood smoked ribs brushed with pomegranate and chipolte bbq sauce served with sweet potato fries
served on a fresh brioche roll with fries (add bacon or cheese)
(broiled)
(grilled)
(grilled)
(broiled)
(broiled)
Please confirm that this restaurant at this location is permanently closed...