~ 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