Served with Bookbinder’s cocktail sauce.

Served with Bookbinder’s cocktail sauce.

Served with roasted red pepper mayonnaise.

Seared rare. Served with a ginger-soy dressing and wasabi.

Served with fresh grape tomatoes, baby arugula and balsamic drizzle.

2 small jumbo lump crab cakes with remoulade and Chinese pepper sauces.

5 silverdollar stuffed with country ham, goat cheese and fine herbs

Fresh romaine lettuce, Parmesan cheese and garlic croutons with Caesar dressing.

Greens, bleu cheese, tomatoes, onions and black olives with balsamic dressing.

Wedge of iceberg lettuce topped with diced tomatoes, bleu cheese and bacon. Finished with a gorgonzola dressing.

Wedge of iceberg topped with signature Louie dressing, hard boiled egg, tomato, scallion, jumbo lump crabmeat

Baby arugula, tomato, lemon, Xtra Virginia olive oil and shaved parses and cheese

Salmon stuffed with our signature crab cake, white wine, shallot and butter sauce.

Served with remoulade and Chinese red pepper sauces.

Stone-ground Grits, Roasted Brussels and Sweet Red Pepper Emulsion

Over Tuscan white beans, baby arugula and tomato jam

seared rare, with a spicy shrimp & cucumber salad, samurai sauce

jumbo shrimp butterflied, breaded & fried and served with with shoestring potatoes

grilled eight-ounce petit filet, broiled lobster tail with hot drawn butter

Bone-in with creamy horseradish on the side.

With caramelized apples.

Grilled.

Grilled.

Grilled 8 oz. petite filet mignon accompanied by a 5 oz. jumbo lump crab cake.

Breast of chicken served over spinach and butter caper cream sauce

8 oz. grilled petit filet with a garlic fennel compound butter

18 oz. bone in topped with chimichurri

Baked with lobster, white cheddar, Gruyere and goat cheeses.

Idaho potato bites deep-fried to a golden-brown.

Whipped with cream, butter, roasted garlic and chives.

With bechamel, Pernod and applewood-smoked bacon.

Steamed served with hollandaise

baked with bechamel and white cheddar

marinated, grilled& finished with chimichurri

idaho potato bites, deep fired to a golden brown

Pecan Crust

Multiple layer chocolate cake with pudding icing between layers

with seasonal berries & melba sauce

Over white Tuscan beans served with arugula and chimichurri

zucchini noodles cooked in extra virgin olive oil with tomato, olives, and capers