Sample Menus

Cocktails, Champagnes & Wine Drinks

Bloody Mary			Sangria
Raspberry Cooler			Island Cosmopolitan
Louies' Passion			Mojito
Mimosa			Bailey's Colada
Prosecco, Canella di Conegliano			Moët Nectar with Lime (split)
WINE LIST

Starters & Small Plates

Bahamian Conch Chowder, Bird Peppers Hot Sauce

Steamed Mussels with a Lemongrass and Orange Broth

Snapper Seviche with Avocado Salsa

Guava Blintz with Grilled Pineapple

Chilled Poached Scallops "Togarashi" with Mango and Avocado

Salad Plates

Salad of Romaine with Shaved Parmesan and Garlic Herbed Croutons

Garden Tomato Salad with Basil Marinated Feta Cheese, Herbed Black Olives and Cucumbers

Oil Poached Salmon with Spicy Greens, Potatoes, Beets and Pear Mostarda

Watercress & Endive Salad with Warm Bacon Vinaigrette & A Poached Egg

Main Plates

Key West Shrimp Salad Sandwich Roll

Smoked Turkey with Grilled Green Apples, Aged Cheddar Cheese and Dijon Mustard

Grilled Ribeye "Tuscan" Style with Fried Onion Rings

Poached Eggs with Blue Crab Cakes and Roasted Chile Hollandaise

Baked Eggs with Heirloom Tomatoes, Fontina Cheese, Basil and White Beans

Lemon Pancakes with Cinnamon-Blueberry Sauce

Pan Roasted Lemon Garlic Chicken Breast with Succotash and Roasted Potatoes

Mediterranean Fish and Shellfish Stew with Tomatoes, Olives and Preserved Lemon

Today's Fresh Catch ~ a different preparation every day

Executive Chef Doug Shook

Cocktails, Champagnes & Wine Drinks

Bloody Mary		Sangria
Raspberry Cooler		Island Cosmopolitan
Louies' Passion		Mojito
Mimosa		Bailey's Colada
Prosecco, Canella di Conegliano		Moët Nectar with Lime (split)
WINE LIST

Starters & Small Plates

Bahamian Conch Chowder, Bird Peppers Hot Sauce

Conch Fritters with Hot Pepper Jelly and Wasabi

Grilled Portobello Mushroom with Asparagus and Watercress Vinaigrette

Steamed Mussels with a Lemongrass and Orange Broth

Octopus Cocktail with Tamarind and Chiles

Chilled Poached Scallops "Togarashi" with Mango and Avocado

Salad Plates

Asian Chicken Salad with Green Tea Soba Noodles, Gingered Cucumbers and Thai Peanut Sauce

Garden Tomato Salad with Basil Marinated Feta Cheese, Herbed Black Olives

Salad of Romaine with Shaved Parmesan and Garlic Herbed Croutons

Iceberg Wedge with Blue Cheese, Bacon and Sweet Red Pepper

Sandwiches

Smoked Turkey with Grilled Green Apples, Aged Cheddar Cheese and Dijon Mustard

Not Just Any Fish Sandwich:
Sautéed Local Snapper on an Onion Roll with Creole Remoulade

Key West Shrimp Salad Sandwich Roll

Grilled Vegetable Sandwich with Basil Pesto and Fontina Cheese

Main Plates

Grilled Ribeye "Tuscan" Style with Fried Onion Rings

Pan-Roasted Lemon Garlic Chicken Breast with Succotash and Roasted Potatoes

Mexican Spiced Key West Pink Shrimp with Black Beans and Papaya Salsa

Mediterranean Fish and Shellfish Stew with Tomatoes, Olives and Preserved Lemon

Today's Fresh Catch - a different preparation everyday

Executive Chef Doug Shook

Lunch Desserts

Mascarpone Ice Cream
with Fresh Berries and Kirsch Syrup

Louie's Key Lime Pie
with Raspberry Purée

Flourless Choclate Cake

Chocolate Brownie Crème Brûlée
the Original

Sorbet or Ice Cream
ask your server for today's flavors

Wine Drinks

WINE LIST

Appetizers

Bahamian Conch Chowder with Bird Pepper Hot Sauce

Italian Fontina, Asparagus, Porcini and Speck Pizzetta

Seviche of Fresh Farm Raised Queen Conch with Herbs, Chiles and Lime

Florida Lobster Braised in Truffle Butter with Spinach & Prosciutto

Beef Tenderloin Carpaccio with Parmigiano, Truffle Oil and Arugula

Grilled Pancetta-Wrapped Duck Livers with Grilled Polenta and Saba Onion Jam

Mediterranean Shrimp and Feta Stew with Artichoke Crostini

Salads

Salad of Young Greens with Ice Wine Vinaigrette and Croutons

Salad of Boston Lettuce and Watercress with Maytag Blue Cheese, Apples and Spiced Pecans

Roasted Vegetable Salad with Rocchetta and Balsamic Vinegar

Heirloom Tomatoes, Watermelon and Chèvre with Spanish Olive Oil and Balsamic Vinegar Jelly

Entrees

Tonight's Fresh Catch

Grilled, Prosciutto-Wrapped Atlantic Salmon with Lentils, Tomatoes and Herb Vinaigrette

Seared Sea Scallops with Orange Chile Broth

Sautéed Key West Shrimp with Bacon, Mushrooms and Stoneground Grits

Miso-Glazed Yellowfin Tuna with Green Tea Noodles, Asian Vegetables and Soy Vinaigrette

Grilled Double Lamb Chops with Cauliflower-Chèvre Puree and Sundried Tomatoes

Grilled New York Steak with Black Truffle Butter and Twice Baked Potato

Sweet and Sour Sweetbreads with Sticky Rice and Tat Soi

Grilled Chile-Rubbed Berkshire Pork Chop with Chile Rajas, Sour Cream and Sweet Potato Hash

Poussin Roasted Under a Brick with Preserved Lemon, Arugula and Bread Salad

Executive Chef Doug Shook
Martha Hubbard, Chef de Cuisine

Desserts

Key Lime Bavarian Cream
with Ginger Snaps and Raspberry Purée

Flourless Chocolate Banana Torte
with Burnt Peanut Butter Icing

Blueberry Brown Butter Tart
with Orange Ice Cream

Warm Chocolate Cobbler
with Tahitian Vanilla Ice Cream

Limoncello Granita
with Anise Biscotti