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First Courses
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Charleston She Crab Soup with Aged Sherry
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8 |
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Roasted Beet Salad with Spinach, Pecans , and Goat Cheese
|
8 |
Hearty Onion Soup Gratinee
|
7 |
Louis's Chopped Salad
|
7 |
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Arugula Salad with Green Beans, Bayonne Ham and Parmesan
|
10 |
Lowcountry’s Finest: Shrimp and Grits
|
12 |
Louis’s Crab and Lobster Cakes
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13 |
Oyster BLT
|
12 |
Shrimp Cocktail
|
13 |
Oysters Rockefeller
|
12 |
Louisiana Shrimp Salad
Preserved Duck Leg on a Hash Cake of Apples, Sausage , and Potatoes, served with Madeira Sauce |
14
12
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Louis's Plat du Jour
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Wednesday
Beef Short Ribs
Braised in
Red Wine |
Thursday
New Orleans
Seafood and
Chorizo Gumbo |
Friday
Dover Sole
with Parsley
Potatoes |
|
Saturday
Slow Roasted
Prime Rib |
Sunday
Coq au Vin,
Buttered Noodles |
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Main Courses
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Bacon Crusted Salmon, Parsnip Puree, Roasted Pears, Red Wine Butter
|
28 |
Grilled New Bedford Channel Scallops with Shrimp Hash and Mustard Butter
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24 |
Grilled Fish of the Day with Seasonal Roasted Vegetables
|
24 |
Blue Ridge Rainbow Trout stuffed with Crab and
Smoked Bacon with Lemon, Capers and
Pan Fried Potatoes
|
23 |
Macadamia Nut Crusted Grouper
with Citrus Vinaigrette
|
28 |
Duck Breast Wrapped in Bacon Stuffed with Crab and Smoked Bacon with Lemon, Capers and Pan Fried Potatoes
|
23 |
Niman Ranch Mongolian Marinated Pork Rib Chop
with Poundcake Potatoes and Haricots Vert
|
23 |
|
Crispy Whole Fish with Spicy Szechuan
Peanut Sauce And Plantation Slaw
|
26 |
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Louis’s Steak & Chop Menu
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Aged 14 oz New York Strip
8 oz. Center Cut Filet
Grilled Lamb Chops |
29
29
29
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THE BIG STEAK PLATE 36.00
8 OZ Center Cut Filet on a Cake of Hash Browns, served with
Creamed Spinach, Topped with Spicy Fried Oysters and Sauce Béarnaise |
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Sides 5.50
Sweet Potato and Country Ham Hash
Steak House Onion Rings ••••• Creamed Spinach
Hash Brown Cake •••• French Green Beans
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