Loucas Restaurant

Shrimp scampi, stuffed mushrooms, mussels, clams, eggplant rollatini and shoe string zucchini

A classic selection of imported meats & cheeses over baby greens and anchovies

With red onion, virgin olive oil, balsamic vinegar & fresh basil

Baked with herb butter, peppers, shallots & bacon

Tender rings sauteed with balsamic vinegar, garlic, shallots and cajun spices topped with fresh tomatoes and chives

Baked with fresh lump crabmeat imperial

Tender rings served with hot or sweet marinara sauce

One dozen clams or mussels sauteed in olive oil, fresh basil and plum tomatoes

Thinly sliced, fried and sprinkled with fresh grated romano cheese

With a lemon, olive oil and roasted garlic dressing

Filled with a blend of ricotta and parmesan cheese

On a bed of white cannellini bean salad with tomato, cilantro and tuscan olive oil

With french dijon mustard sauce

Boston bibb lettuce with gorgonzola cheese, toasted pignoli nuts, tomatoes and mushrooms, tossed with a balsamic vinaigrette

Romaine lettuce tossed with croutons and the classic dressing of olive oil, parmesan cheese, anchovies and special seasonings

With feta cheese tomatoes, cucumbers and black olives

An assortment of baby lettuce, topped with warm goat cheese and whole grain mustard vinaigrette

Radicchio, arugula & endive with a balsamic vinaigrette

Cheese filled rings of pasta in broth

Sauteed in a sauce of olive oil, garlic, capers, lemon, tomato, white wine and parsley

Served over broccoli rabe with sundried tomatoes, roasted garlic, lemon and tuscan olive oil

All lump maryland crabmeat broiled and glazed with a beurre blanc sauce

Sauteed in olive oil with garlic, light plum tomatoes, fresh basil garnished with baby clams, mussels and rock shrimp

Topped with herbed bread crumbs glazed with chardonnay beurre blanc sauce

With lump crab imperial stuffing

Horseradish encrusted salmon served with a dijon mustard sauce

Over an array of grilled vegetables with a light tomato basil dressing

A tantalizing variety of seafood - shrimp, scallops, clams, mussels and calamari sauteed in a spicy red sauce and served on a bed of linguini

Sauteed in olive oil, garlic, herbs and white wine. served over linguini

Shrimp lightly dipped in flour and egg then sauteed in lemon, butter and white wine over linguini

A medley of fresh seafood and shellfish simmered in a mild savory seafood broth with a hint of pernod and fresh vegetables

Gulf shrimp sauteed in olive oil with fresh basil in a spicy red sauce over linguini

Lightly breaded cutlet topped with tomato sauce and mozzarella cheese

Breaded veal cutlet topped with fresh mozzarella arugula and tomato salad with red onion and balsamic dressing

Medallions of veal sauteed with prosciutto, eggplant, mushrooms and mozzarella cheese in a marsala wine sauce

Lightly dipped in flour and egg then sauteed in lemon, butter and white wine

With mushrooms, demi-glaze and marsala wine

Sauteed artichokes, shiitake mushrooms, black olives, capers, tomato concasse, white wine and garlic

Shrimp sauteed in olive oil, garlic, sundried and plum tomatoes, finished with arugula

Shrimp and lobster sauteed in olive oil, garlic and white wine, garnished with baby clams and mussels over thin pasta

Quill shaped pasta in a pink vodka sauce of cream, parmesan cheese, a touch of tomato and fresh basil

Plum tomatoes with fresh basil over your choice of pasta

Plum tomatoes, onions, garlic, anchovies, capers and black olives

Quill shaped pasta with roasted garlic, eggplant, tomato concasse, smoked mozzarella and fresh chives

Filled with a blend of ricotta and parmesan cheese

Layered with portabella mushroom, roasted peppers and smoked mozzarella with a porcini mushroom sauce

Lightly breaded cutlet topped with tomato sauce and mozzarella cheese

Breast of chicken dipped in flour and egg, sauteed in lemon, butter and white wine, accompanied with fresh broccoli spears

Grilled breast of chicken served over boston bibb lettuce with roasted peppers, goat cheese and portabella mushroom with fresh tomato basil vinaigrette

Chicken breast sauteed in olive oil and garlic with sweet cherry peppers, onions, mushrooms, potatoes and sausage

Served over white cannellini beans, fresh tomato and cilantro with baby greens and a roasted garlic, lemon dressing

Grilled prime tenderloin of beef wrapped in bacon, topped with herbed bread crumbs and finished with a brandy demi-glaze sauce, rested on a portabella mushroom

Grilled prime tenderloin of beef wrapped in bacon, topped with herbed bread crumbs and finished with a brandy demi-glaze sauce, rested on a portabella mushroom

Grilled and finished with herb garlic butter & roasted shallots

Baby rack of lamb encrusted with seasoned bread crumbs and served with a honey mint sauce

8 oz. Filet mignon topped with herb bread crumbs and brandy demi-glaze sauce and broiled 8 oz. lobster tail with drawn butters

Jumbo shrimp served with homemade cocktail sauce

Half dozen chilled littlenecks served with cocktail sauce

With minuet and cocktail sauce

Fresh maryland crabmeat served with mustard sauce and cocktail sauce

Clams on the half shell, shrimp cocktail, jumbo lump crabmeat and oysters served with cocktail sauce and mustard. For four or more includes marinated seafood salad

Shrimp, scallops, calamari and jumbo lump crabmeat marinated in extra virgin olive oil & fresh herbs