~ Louie’s Backyard Dinner ~

Starters

Bahamian Conch Chowder with Bird Pepper Hot Sauce   16

Crab Spring Rolls with Adzuki Bean Salad & Ponzu   18

Cracked Conch with Hot Pepper Jelly & Wasabi Cream   19

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

Chilled Seared Tuna Roulade with Ginger-Sriracha Aioli & Shiso   19

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

Florida Lobster Braised in Truffle Butter with Spinach & Prosciutto   28

Eggplant Tapenade Bruschetta with Fresh Ricotta & Romesco Sauce   17

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

Salads

 Salad of Young Greens with Marinated Tomatoes, Shaved Parmesan & Lemon-Basil Vinaigrette   18

Boston Lettuce & Watercress with Maytag Blue Cheese, Apples & Spiced Pecans   16

Heirloom Tomatoes, Watermelon & Chevre with Balsamic Jelly   17

Entrees

 Tonight’s Fresh Catch~ Market

Crumb Crusted King Salmon with Chayote Relish & Cajun Tartar Sauce   41

Seared Miso-Glazed Tuna with Black Garlic Vinaigrette & Cellophane Noodles   41

Sautéed Gulf Shrimp with Bacon, Mushrooms & Stoneground Grits   41

Grilled Swordfish with Fried Risotto, Pancetta Cream & Preserved Lemon Gremolata   40

Grilled Double Lamb Chops with Madeira Sauce & Muscat-Pear Marmalade   47

Grilled Filet of Beef with Horseradish Crust, Red Onion Confit & Twice-Baked Potato   44

Grilled Berkshire Pork Chop with Honey-Spiced Apple Sauce & Sweet &Sour Red Cabbage   40

Grilled Dry Rubbed New York Steak with Mushroom Bordelaise & Fennel Bread Pudding   44

Mozzarella Stuffed Free Range Chicken Breast with Herbed Spaetzle & Marinara Sauce   38