~ Louie’s Backyard Dinner ~

Starters

Bahamian Conch Chowder with Bird Pepper Hot Sauce   16

Coconut Crusted Crab Cake with Pickled Red Onion & Mustard Creme Friache  18

Cracked Conch with Hot Pepper Jelly & Wasabi Cream   19

Foie Gras Terrine with Pickled Cherries, Hazelnuts & Homemade Sourdough   22

Tuna & Avocado Napoleon with Wakame Seaweed & Chile-Peanut Sauce 19

Seared Bacon-Wrapped Scallops with Creamy Ravigote & Jicama Relish   21

Florida Lobster Braised in Truffle Butter with Spinach & Prosciutto   28

Beef Steak Tartare with Mushroom Aioli & Homemade Pita Chips   22

Grilled Shrimp, Octopus & Garlic Sausage with Black Bean Relish & Creole Mustard Cream   22

Salads

 Salad of Young Greens with Fried Shrimp & Avocado Green Goddess  20

Boston Lettuce & Watercress with Maytag Blue Cheese, Apples & Spiced Pecans  17

Heirloom Tomatoes, Watermelon & Chevre with Balsamic Jelly   18

Entrees

 Tonight’s Fresh Catch~ Market

Crumb Crusted King Salmon with Warm Zucchini-Couscous Salad & Tzatziki   42

Seard Sesame Crusted Tuna with Red Miso Broth & Marinated Shitake Mushroom   42

Sautéed Gulf Shrimp with Bacon, Mushrooms & Stoneground Grits   42

Grilled Swordfish with Fried Risotto, Pancetta Cream & Preserved Lemon Gremolata   42

Grilled Double Lamb Chops with Madeira Sauce & Muscat-Pear Marmalade   48

Grilled Filet of Beef with Horseradish Crust, Red Onion Confit & Twice-Baked Potato   48

Root Beer Glazed Berkshire Pork Chop with Bourbon Sweet Potato Mash & Caramelized Cipollinis  44

Grilled Dry Rubbed New York Steak with Mushroom Bordelaise & Fennel Bread Pudding   48

Spinach Artichoke Stuffed Free Range Chicken Breast with Roasted Ratatouille  39