Menu
LOUIS RISTORANTE & BAR
prosciutto, soppressata, mortadella, burrata cheese, mixed olives, vine-ripened tomatoes and roasted peppers
thinly sliced beef tenderloin, baby arugula and shaved grana padano cheese
lightly battered fried calamari, shrimp, cod and scallops with zucchini, fennel and pearl onions. served with arrabbiata sauce
our famous house-made italian sausage sautéed and served with fried peppers and onions
spicy italian sausage, pan sautéed with onions and bell peppers in our calabrese sauce and served with polenta
manila clams sautéed in olive oil, garlic, marinara, white wine and clam broth
shrimp, squid, scallops and mussels tossed with root vegetables and a fresh lemon citronette
arugula, radicchio and baby artichokes, fresh lemon citronette dressing with parmesan shavings
“insalata del contadino” – romaine hearts and butter lettuce, carrot, cucumber, radish, onion with olive oil and red wine vinegar
caesar salad with crispy parmesan
heirloom tomato, burrata cheese, basil, evoo
roasted red and golden beets with fresh goat cheese and a black truffle vinaigrette
served with italian sausage link
vine-ripened tomato concasse with sautéed garlic, basil and served over spaghetti
pasta in a tomato sauce with onion, guanciale and pecorino cheese
penne pasta with broccoli rabe, air-dried sheep milk ricotta, anchovy and italian sausage
spicy tomato sauce, garlic oil and penne pasta — add shrimp 8
penne pasta with guanciale, italian sausage, porcini mushroom, and garlic cream sauce with grana padano cheese
manila clams tossed in a rich white wine broth, crushed red peppers, basil, garlic and spaghetti pasta
lemon-brined chicken cooked under a brick and finished with a natural sauce and lemon. served with sautéed spinach
grilled porterhouse steak drizzled with evoo. served with fried potatoes and sautéed spinach
seared new york strip smothered in our sauce of fresh tomatoes, capers and oregano. served with fried potatoes
a seafood stew with a flavorful tomato/seafood broth with lobster, shrimp, squid, scallops and cod. served with cheese crostini. inspired by p. caruso
fish of the day
pan-fried yukon gold potatoes
oven-roasted root vegetables; beets, carrots, celery root, parsnips and turnips
sautéed spinach with olive oil and garlic
asparagus sautéed in sage butter topped with parmesan and a fried egg
sautéed ham and peas
haricot verts, sun-dried tomato, onions and garlic
corn meal with milk, fontina and parmesan cheeses
pan-seared in balsamic with garlic
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