Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:
LUNCH MENU
Appetizers
AHI TUNA TARTAR
SOY AND GINGER MARINATED AHI TUNA WITH AVOCADO AND CRISPY WONTON
ESCARGOTS
SAUTÉED IN GARLIC AND WHITE WINE WITH WALNUT-HERB BUTTER
CRISPY CALAMARI
WITH ROASTED RED PEPPER ROUILLE AND GARLIC AIOLI
PRINCE EDWARD ISLAND MUSSELS
DIJONNAISE OR MARINIERE
THREE CHEESE RAVIOLI
WITH TOMATOES AND BASIL IN A LIGHT WHITE WINE AND VERMOUTH CREAM
CLASSIC CAESAR SALAD
WHOLE LEAF SALAD WITH SHAVED PARMESAN AND GARLIC CROUTONS
HOUSE SALAD
BABY LETTUCES WITH GORGONZOLA CHEESE, WALNUTS, ASPARAGUS AND BALSAMIC VINAIGRETTE
AVOCADO AND CRAB SALAD
FLASH FRIED AVOCADO AND LUMP CRAB "CEVICHE" STYLE WITH TABASCO AIOLI
ICEBERG WEDGE SALAD
WITH MAYTAG BLEU CHEESE, RED ONIONS, BACON AND HERB CROSTINIS
GAZPACHO ANDALUZ
WITH FRESH CRAB AND AVOCADO
MEDITERRANEAN SEAFOOD SOUP
ROUILLE CROUTON
SOUP DU JOUR
Entree Salads & Sandwiches
ROTISSERIE CHICKEN CAESAR SALAD
CRISPY SOFT SHELL CRAB SALAD
OVER MIZZUNA GREENS WITH CHAMPAGNE VINAIGRETTE, TROPICAL FRUIT SALSA AND WASABI-HONEY AIOLI
CHARGRILLED CHICKEN WRAP
GRILLED CHICKEN IN A SPINACH WRAP WITH GREEK SALAD
ROTISSERIE CHICKEN COBB SALAD
BABY GREENS, TOMATOES, BLACK OLIVES, FETA CHEESE AND BALSAMIC VINAIGRETTE
NICOISE TUNA CARPACCIO
GREEN BEANS, POTATOES, TOMATOES, EGG AND BLACK OLIVE TAPENADE CROSTINIS
PHILADELPHIA CHEESE STEAK SANDWICH
SIRLOIN WITH GRILLED ONIONS, PEPPERS, MOZZARELLA CHEESE AND FRENCH FRIES
Entrees
HALF POUND CHARGRILLED ANGUS BURGER
WITH A WHOLE GRAIN BUN, APPLEWOOD SMOKED BACON, POBLANO CHILE AIOLI, CHEESE AND FRIES
RIGATONI PASTA WITH SPICY CHICKEN SAUSAGE
PASTA TOSSED WITH ROASTED PEPPERS, CARAMELIZED ONIONS AND SPICY SAUSAGE IN A LIGHT TOMATO CREAM SAUCE
CRAB CAKE
SERVED OVER POTATO, SPINACH, PEPPERS AND CARAMELIZED ONION HASH WITH RED PEPPER CIOPPINO SAUCE AND POBLANO CHILE BEARNAISE
THE ORIGINAL BABY LOUIE'S "HOT AND CRUNCHY" TROUT OR CHICKEN
MANGO CHUTNEY SAMBAL SAUCE, PECAN RICE
CHAR GRILLED 10 OZ. NEW YORK STRIP
WITH ROASTED GARLIC MASHED POTATOES, RED WINE DEMIGLACE, SAUTEED VEGETABLES AND POBLANO CHILE BEARNAISE
CHICKEN CORDON BLEU
WITH HAM AND SWISS CHEESE, MORNAY SAUCE, SAUTEED VEGETABLES AND PECAN RICE
GRILLED 8 OZ. PORK CHOP
TOPPED WITH HERBED GOAT CHEESE AND SUN-DRIED TOMATO PESTO WITH ROASTED GARLIC MASHED POTATOES, HONEY-MUSTARD DEMIGLACE AND SAUTEED VEGETABLES
SICILIAN STYLE GRILLED AHI TUNA
COOKED MEDIUM-RARE WITH PARMESAN CHEESE POLENTA, WILTED SPINACH AND TOMATO, OLIVE, CAPER AND ANCHOVY GARLIC BUTTER SAUCE
ROTISSERIE GARLIC LEMON CHICKEN
WITH SAUTEED SPINACH, ROASTED GARLIC MASHED POTATOES AND RED WINE DEMIGLACE
PENNE PASTA WITH GRILLED CHICKEN
TOSSED WITH SMOKED BACON, PEAS AND FRESH TOMATOES
BLACKENED TILAPIA FILET
WITH BASIL RISOTTO AND MAINE LOBSTER BUTTER SAUCE
SEAFOOD RISOTTO
SHRIMP, MUSSELS, CALAMARI AND SCALLOPS, WHITE WINE, ASIAGO CHEESE
PEPPER AND FENNEL DUSTED SALMON FILET
WITH ROMESCO SAUCE, BACON-SHALLOT VINAIGRETTE, BROCCOLINI AND ROASTED NEW POTATOES
LONDON BROIL
CERTIFIED ANGUS BEEF WITH GARLIC MASHED POTATOES, BALSAMIC ONION CONFIT, GREEN BEANS AND RED PEPPER MOJO
PARMESAN DUSTED VEAL PICATTTA
WITH LEMON-CAPER BUTTER SAUCE AND PARMESAN-GARLIC LINGUINE
CIOPPINO
ITALIAN SEAFOOD STEW SERVED OVER RIGATONI PASTA
DINNER MENU
Appetizers
HOUSE MADE MESQUITE SMOKED SALMON
WITH HORERADISH CREAM AND CROSTINIS
JUMBO SHRIMP COCKTAIL
WITH SPICY ROASTED TOMATO-HORSERADISH SAUCE
CRISPY SOFTSHELL CRAB
WITH MIZZUNA GREENS, CHAMPAGNE VINAIGRETT, WATERMELON SALSA AND WASABI-HONEY AIOLI
FLAMING GREEK SAGANAKI
SHARP KASSERI CHEESE INFUSED WITH BRANDY AND LEMON, FLAMED TABLESIDE AND SERVED WITH PITA BREAD
AHI TUNA TARTAR
MISO MARINATED AHI TUNA WITH AVOCADO-BASIL SORBET, WASABI TOBIKO AND CHILLED CUCUMBER SOUP
ESCARGOTS
SAUTÉED IN GARLIC AND WHITE WINE WITH HERB WALNUT BUTTER
THREE CHEESE RAVIOLI
WITH TOMATOES AND BASIL IN A LIGHT WHITE WINE AND VERMOUTH CREAM
CRISPY CALAMARI
WITH RED PEPPER ROUILLE AND ROASTED GARLIC AIOLI
PRINCE EDWARD ISLAND MUSSELS
DIJONNAISE OR MARINIERE
JUMBO LUMP CRAB AND AVOCADO SALAD
JUMBO LUMP CRAB "CEVICHE" STYLE WITH FRIED AVOCADO AND TABASCO AIOLI
LOUIE'S ANTIPASTO PLATTER
TOSCANO SALAMI, SMOKED PROVOLONE, ROASTED PEPPERS, PROSCIUTTO WRAPPED ASPARAGUS, OLIVES, HEARTS OF PALM, GARBANZO BEANS AND BABY GREENS WITH CHIANTI VINAIGRETTE
Soups and Salads
HOUSE SALAD
ASSORTED BABY LETTUCES, GORGONZOLA CHEESE, WALNUTS, ASPARAGUS AND BALSAMIC VINAIGRETTE
CLASSIC CAESAR SALAD
WHOLE LEAF SALAD WITH SHAVED PARMESAN AND GARLIC CROUTONS
ICEBERG WEDGE SALAD
WITH MAYTAG BLEU CHEESE, RED ONION, BACON AND HERB CROUTONS
SOUP OF THE DAY
GAZPACHO ANDALUZ
WITH FRESH CRAB AND AVOCADO
MEDITERRANEAN SEAFOOD SOUP
WITH A ROUILLE CROUTON
From the Sautée Pan
PAELLA VALENCIA
SAFFRON RICE WITH CHICKEN, SAUSAGE, ASSORTED FISH, SHRIMP AND MUSSELS
JUMBO SHRIMP AND DIVER SCALLOP RISOTTO
WITH SAFFRON AND SHITAKE MUSHROOM RISOTTO, LOBSTER CONSOMME AND SAUTEED VEGETABLES
HORSERADISH SEARED SALMON
WITH LEMON AND BLACK PEPPER SAUCE, TOMATO CONSERVA, GRILLED ASPARAGUS AND SCALLOPED POTATOES
CLASSIC BOUILLABAISSE
WITH SHRIMP, SCALLOPS, CALAMARI, MUSSELS AND ASSORTED SEAFOOD IN A RICH SAFFRON BROTH SERVED WITH CROSTINIS AND RED PEPPER ROUILLE VEGETABLES, ROUILLE AND CROSTINIS
THE ORIGINAL BABY LOUIE'S HOT AND CRUNCHY TROUT
WITH MANGO CHUTNEY SAMBAL SAUCE AND PECAN RICE
HONEY-MISO GLAZED AHI TUNA
SEARED RARE WITH WASABI-SOY BEURRE BLANC, MIZZUNA SALAD, SHITAKE STICKY RICE AND GRILLED ASPARAGUS
SAMBAL AND HONEY MARINATED SEA BASS
WITH BASIL RISOTTO, ORANGE-GINGER COULIS AND HARICOTS VERTS
MOROCCAN SPICED PORK TENDERLOIN MEDALLIONS
WITH SPICY MASHED SWEET POTATOES AND HONEY-DIJON SAUCE
From the Grill
PAN SEARED VEAL MEDALLIONS
PORCINI DUSTED AND SERVED WITH RISOTTO, WILD MUSHROOM CREAM SAUCE AND GRILLED ASPARAGUS
ROASTED NEW ZEALAND RACK OF LAMB
CREAMY SCALLOPED POTATOES, SAUTEED SPINACH WITH PINE NUTS AND GOLDEN RAISINS, AND TOMATO-MINT CHUTNEY
MAPLE GLAZED ROTISSERIE ROASTED DUCK
WITH SWEET CORN AND WHITE BEAN SUCCOTASH, MAPLE DUCK JUS AND SAUTEED HARICOTS VERTS
12 OZ. BLACK ANGUS NEW YORK STRIP STEAK
TOPPED WITH CRACKED BLACK PEPPER AND CARAMELIZED GARLIC BUTTER AND ACCOMPANIED WITH ROSEMARY ROASTED NEW POTATOES
CHARGRILLED BEEF FILET
WITH A MACCAIRE POTATO AND ROASTED POBLANO BEARNAISE
16 OZ. ANGUS RIBEYE
TOPPED WITH GORGONZOLA COMPOUND BUTTER AND SERVED WITH SOUR CREAM AND CHIVE MASHED POTATOES