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FIRST COURSES
Lowcountry She Crab Soup 7.00
Butternut Squash Bisque with Pomegranite Seeds and Country Ham 7.00
Louis’s Daily Soup 7.00
Louis’s Chopped Salad 7.00
Roasted Red Peppers with Warmed Goat Cheese 8.50
Lump Crabmeat and Lobster Cakes with Mustard Cream and Plantation Slaw 12.75
Prince Edward Isle Mussels Steamed in White Wine, Leeks, Garlic and Butter 11.00
ENTRÉE SALADS
Louis’s Chopped Salad With Grilled Shrimp 14.00
Tuna Salad Nicoise (Grilled Tuna served with Hard Boiled Eggs, Green Beans,
Potato Salad and Tomatoes) 13.00
Atkins Cobb Salad with Filet Nuggets 15.00
Chicken Breast Salad with Beets, Spinach and a Lemon Vinaigrette 9.00
Caesar Salad with Spicy Fried Oysters 11.00
SANDWICHES
Served with Fries and Plantation Slaw
Freshly Ground and Griddled Angus Chopped Sirloin with Hand Sliced Apple Smoked Bacon topped with Vermont Extra Sharp White Cheddar on a Potato Roll 10.00
Pan-fried Flounder Sandwich with Homemade Tartar Sauce on Grilled Ciabatta Roll 10.50
Proper New Orleans Poor Boy 9.00
Lowcountry Shrimp Salad on a Toasted and Buttered Bun 11.00
Toasted and Roasted Chicken and Watercress Sandwich with Homemade Aioli 8.50
Tuna Burger with a Ginger Soy Mustard Glaze on a Brioche Roll 12.00
Hickory Smoked BBQ Pork Shoulder Sandwich on Toasted Ciabatta Roll 8.00
Grilled Seasonal Vegetable Sandwich on Foccacia
with Green Olive Tapenade, and Tallegio Cheese 9.75
ENTREES
South Carolina's Finest: Shrimp and Grits 13.00
Grilled Fish of the Day:
With Grilled Red Onion Salsa and an Arugula & Herb Salad Market priced
Garlic, Green Onion and Herb Shrimp on Fried Green Tomatoes 12.00
Pan Fried Flounder Filet with Lemon and Capers, served with Red Rice 10.50
Petite Filet Mignon with Sauce Béarnaise and Pommes Frites 14.50
Southern Vegetable Plate
Beer Braised Collards, Mac 'n Cheese, Creamed Spinach, and Buttery Savoy Cabbage,
with Skillet Cornbread 10.00
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SUNDAY LUNCH
Fish Camp Skillet Fried Chicken
Slow Cooked Green Beans Squash Casserole Rice & Gravy 12.50 |
Fall 2005
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