Dinner
COLD BAR
BLACK PEARL CAVIAR | latke, crème fraiche, chives, lemon | 59 |
YELLOWTAIL CRUDO | grapefruit & orange segments, pickled chili, citrus oil |
21
|
SALMON CRUDO | yuzu, avocado mouse, Persian cucumber, chive blossoms | 20 |
SMOKED TROUT RILLETTE | crostini, trout roe, pickled shallots | 18 |
FRESH OYSTERS | ½ dozen/dozen oysters on the half shell, mignonette | MP |
STEAK TARTAR | fine herbs, capers, quale egg yolk, roe | 24 |
BITES
ASSORTED BREAD | whipped butter, tomato chutney | 8 |
SOUP OF THE DAY | cup or bowl |
9/11
|
WONTON PRAWNS | wonton prawns, sweet chili dipping sauce | 21 |
DUNGENESS CRAB TOAST | remoulade, toasted brioche, chive | 21 |
CARBONARA DEVILED EGGS | carbonara cream, guanciale | 16 |
FRITO MISTO | Calamari, shrimp, peppers, lemon aioli, grilled lemon | 22 |
OCTOPUS AND PORK BELLY | grilled octopus white bean stew, and crispy pork belly, sunchoke puree, Italian BBQ sauce | 28 |
MEDLIES
ADD TO ANY SALAD: chicken 5, steak 7, shrimp 9
NICOISE | confit tuna, kalamata olives, red onion haricot verts tomatoes, new potatoes, Jamy boiled egg, bocarones | 22 |
CAESAR | little gem, bocarones, croutons, classic Caesar dressing | 16 |
BEETS | tri color beets, goat cheese, pistachio dust, micro green champagne vinaigrette | 17 |
SPECIALTIES
ORA KING SALMON | carrot coriander soubise, grilled asparagus, shaved fennel | 38 |
GRILLED SWORDFISH | bagna cauda, spinach, sunchoke chips, Calabrian chili salsa verde | 39 |
SEARED DIVER SCALLOPS | celery root puree, warm bacon raisin vinaigrette | 42 |
ROASTED CHICKEN | half Mary’s chicken, truffled cream corn, crispy Tuscan kale | 34 |
PRIME NY STEAK | grilled 14oz prime New York, marrow butter, potato puree, charred broccolini | 49 |
MOULE MARINERE | PEI mussels, shallots, leeks, white wine, fries | 29 |
LOUIE’S BURGER | Angus beef, Swiss, braised onions, arugula, whole grain mustard aioli | 20 |
PAPPADELLA POMODORO | roasted tomato, garlic, pine nuts, basil | 24 |
CRAB SPAGETTI | jumbo crab, asparagus, peas, herb butter sauce | 31 |
EXTRAS
TRUFFLED CREAM CORN | sweetcorn, black truffle, parmesan |
CHARRED BROCCOLINI | lemon zest |
SAUTEED SPINACH | garlic, chili, |
POTATO PUREE | Yukon gold potatoes |
SHOESTRING FRIES | tomato jam, dijonnaise |
PORTOBELLO FRIES | Lightly battered portobello mushroom strips, parmesan, parsley, lemon aioli |
Late Night Bar
NIBBLES
FRIES, Kennebec potato, tomato jam, Dijonnaise | 10 |
MARINATED MIXED OLIVES, chili flakes, rosemary, lemon zest, evoo |
10
|
CHILI-GARLIC PEANUTS, chilis de arbol, garlic cloves, red-skinned Spanish peanuts, lime zest | 10 |
SHISHITO PEPPERS yuzu crem fraiche, sesame seeds | 10 |
TARALLI rosemary, chili, fennel | 10 |
LOUIE’S LATER ON
Available Tues-Thurs 9pm.to 11pm, Fri-Sat 9pm to 1am
CRAB AND POTATO CROQUETTS Dungeness crab, potato, herbs, spicy mayo |
18 |
FRITO MISTO Calamari, shrimp, peppers, aioli, grilled lemon |
16
|
WONTON PRAWNS Wonton wrapped prawns, sweet chili sauce |
21 |
HUMMUS harissa, pita bread |
15
|
LOUIE’S ROYAL EGG (scotch egg) Panko crusted pork wrapped hard boiled eggs, English mustard aioli |
16 |
CARBONARA DEVILED EGGS carbonara cream, guanciale |
16
|
PORTOBELLO FRIES Lightly battered portobello mushroom strips, parmesan, parsley, lemon aioli |
14 |
FAVORITES
CAESAR Little gem, Bocarones, croutons, Caesar DresingADD: chicken 5, steak 7, shrimp 9 |
16 |
Fish AND CHIPS Beer battered cod, fries, tartar sauce |
19
|
WAGYU STEAK PANINI Thinly sliced wagyu beef, caramelized onion, cremini mushrooms, tomato chutney, wholegrain mustarde |
26 |
THE BAR BURGER Angus beef, American cheese, roasted jalapenos, grilled onion, special sauce |
22 |
LOUIE’S BOARD (serves 2/4) Prosciutto, Sopressata, Spanish Chorizo, Grana Padano, Manchego, Brie Accoutrement: dried fruit, honeycomb, olives, almonds, goat cheese stuffed peppers, taralli, crostini |
21/42 |
PIZZAS
MARGHERITA mozzarella, fresh basil, parmesan, tomato sauce |
19 |
PEPPERONI spicy salami, Mozzarella, tomato sauce |
19
|
ITALIAN SAUSAGE Broccolini, smoked mozzarella, parmesan bechamel, Calabrian chili |
19 |
PIZZA CREATION OF THE DAY ask your server for today’s creation ADD: 3 each Onions, black olives, mushrooms, sausage, jalapenos. SUB: gluten free cauliflower pizza crust 4 |
AQ |
Dessert
SWEETS
CHOCOLATE CARAMEL TART
hazelnut crunch gelato, praline 14
RHUBARB & STRAWBERRY CROSTATA
chantilly cream, candied orange 14
LOUIE’S CHOCOLATE PEANUT BUTTER CAKE
peanut butter mousse, chocolate gelato 16
CRÈME FRAICHE PANA COTTA
blackberry, basil, butter cookie crumble 14
WHITE CHOCOLATE COCONUT CAKE
caramelized pineapple, mango sorbet 14
CHEF’S SELECTION OF CHEESE’S
with accoutrements 12
SORBET & GELATO
see server for today’s selection 5 each
BOTTLE SERVICE MENU
VODKA
Belvedere $500
Grey Goose $500
Ketel One $500
Tito’s $500
Stoli Elit $600
WHISKEY
Jack Daniels $500
Jameson $500
Crown Royal $600
Maker’s Mark $600
Angel’s Envy $600
GIN
Bombay Sapphire $500
Hendricks $500
Tanqueray $500
RUM
Captain Morgan $500
COGNAC
Hennessey VS $500
Hennessey VSOP $600
Dusse $800
Hennessey XO $1000
SCOTCH
Johnnie Walker Black $500
Johnnie Walker Blue $1000
Macallan 12 $600
TEQUILA
Don Julio Blanco/Reposado/Anejo $500 |$550 | $600
Patron Silver $500
Casamigos Blanco/Reposado /Anejo $600 | $650 | $650
Don Julio 1942 Anejo $1200(750ml) | $2000 (1.75L)
Clase Azul Reposado $1200
BUBBLY
Vueve Cliquot “Yellow Label” $350
Vueve Cliquot Rose $350
Dom Perignon $500
BY THE SHOT (1.5 oz or 2oz pour)
Macallan 25 $275/$350
Remy Martin Louis XIII $275/$350