Our caesar salad with either grilled chicken breast or salmon.
Stem tomato slices layered with sliced fresh mozzarella, fresh leaf basil, imported extra virgin olive oil and balsamic vinegar.
Black Angus sirloin steak sliced over mixed field greens with pine nuts, sun-dried tomatoes and crumbled bleu cheese, tossed with balsamic vinaigrette.
Grilled chicken breast over mixed field greens with diced bacon, egg, avocado, tomatoand bleu cheese. Your choice of dressing.
Pulled breast of chicken with mayonnaise, apples, grapes, walnutsand shallots, presented over baby greens surrounded with fresh fruits and berries.
Grilled chicken breast over mixed field greens with Michigan sun-dried cherries, granny smith applesand pecans, tossed with raspberry vinaigrette.
Lima beans, French green beans, grape tomatoes, cucumbers, bell peppers, onions, hard boiled egg, basil and anchovy vinaigrette.
With provolone cheese.
Grilled chicken breast over tomatoes, cucumbers, onions, piquante peppers, kalamata olives, fetaand oregano, field greens. We suggest oil and vinegar.
Fresh greens with tomatoes, cucumbers, croutons, hard boiled egg and cheddar cheese. Your choice of dressing and bowl of soup.
Tomatoes, cucumbers, onions, piquante peppers, kalamata olives, fetaand oregano, field greens, with bowl of soup.
Housemade croutons and freshly grated Parmesan and bowl of soup.
Avocado, tomato, egg, bacon, bleu cheese over field greens and bowl of soup.
Dusted with confectioners sugar, served with seasonal fresh berriesand whipped fresh cream, Vermont maple syrup.
We suggest you choose from the following: onions, peppers, tomatoes, mushrooms, smoked bacon, smoked ham and cheese. Toasted sourdough and your choice of side.
Two eggs prepared any style, paired with your choice of smoked ham, applewood smoked bacon or sausage, with toasted sourdough and hash brown potatoes.
Open faced sandwich on sourdough with grilled asparagus, poached eggs, melted Gruyere cheese and ribbons of prosciutto, finished with extra virgin olive oil and presented with fresh fruit.
Smoked ham and turkey with strawberry preserves and Gruyere cheese on sourdough bread, battered in beer batter, finished with powdered sugar and preserves and presented with fresh fruit.
Smoked ham layered with Gruyere cheese on sourdough bread, half of which is finished with a fried basted egg, the other with mornay sauce and chives and presented with fresh fruit.
Thomas' toasted English muffins layered with smoked ham, poached eggs, hollandaise sauceand fresh fruit.
Stuffed with cinnamon apples and mascarpone cheese, finished with fresh seasonal berries and confectioners sugar.
Dusted with powdered sugar, served with seasonal fresh berriesand whipped cream, Vermont maple syrup.
5 Ounces filet mignon and eggs prepared to your liking, choice of side dish and toasted sourdough.
Our own grind of 1-2 pound Angus Beef, prepared to order char grilled, topped with cheese and served on a sesame seed bun, with lettuce, tomatoand onion and a spear dill pickle.
Only 5 grams of fat and endorsed by the American heart association, prepared to order char grilled, topped with cheese and served on a sesame seed bun, with lettuce, tomatoand onion and a spear dill pickle.
1-2 pound house grind, prepared to order char grilled, basted with louis' sweet and spicy barbecue sauce, smothered in sauteed onions and bacon, cheddar cheese.
Marinated and char grilled.
Prepared char grilled or Barbeque style.
Aged Angus filet, with sauteed button mushrooms and zip sauce.
7 Ounces portion of our famous prime rib, au jus.
With pasta and sauce marinara.
8 Ounces top sirloin, with fried onion ring and zip sauce.
Served over rice pilaf and finished with teriyaki glaze.
Served over rice pilaf and finished with teriyaki glaze.
Two pieces of louis' famous recipe of North Atlantic fresh cod. Served with louis' homemade tartar sauce and fresh lemon.
Endorsed by the American heart association; presented with sauteed shiitake mushrooms au jus.
Finished with honey brandy glaze and chopped walnuts.
Grilled marinated portabella mushroom, sauteed onions, roasted red peppers, Gruyere cheeseand fresh basil on sourdough bread.
On sourdough with Gruyere and boursin cheese, caramelized onions and piquante peppers.
1-2 pound of thinly sliced hot corned beef on grilled marbled rye and sauerkraut, swiss cheese.
Thinly sliced smoked turkey and ham, sliced pickles, whole grain mustard and Gruyere cheese on sourdough bread.
1-2 pound of thinly sliced hot corned beef on jewish rye with cole slaw, swiss cheese and Russian dressing.
Imported Proscuitto, salamiand smoked ham, provolone cheese, lettuce, tomato, onion, piquante peppersand vinaigrette dressing on a French baguette.
Slow roasted top round of beef layered with swiss cheese and grilled, served au jus.
Grilled chicken, tomato, onion, cucumber, crumbled feta, sweet piquante peppers, on sourdough bread and basil olive oil.
Half version of the cubano, with a side of fruit and bowl of soup.
Half version of the reuben, with a side of fruit and bowl of soup.
Half version of the club, with a side of fruit and bowl of soup.
Louis' recipe.
Sliced potatoes baked in a cream sauce with 3 cheeses.
Shallots, garlic, creamand a touch of nutmeg.
Sauce hollandaise.
With brown sugar-cinnamon butter.
Served with orange marmalade sauce.
Grilled rare and presented with pickled ginger, wasabi aioli and crisp cucumber.
Served with roasted pepper and sweet basil relish.
With lemon and cocktail sauce.
Two premium lump crab cakes, lightly seasoned and served with 2 sauces: roasted red pepper coulis and tartar sauce.
Stem tomato slices layered with sliced fresh mozzarella, fresh leaf basil, imported extra virgin olive oil and balsamic vinegar.
Black Angus tenderloin tips seared to desired temperature, served with garlic toast.
Imported kasseri cheese flamed tableside, served with pita bread.
Grilled chicken breast over mixed field greens with diced bacon, egg, avocado, tomatoand bleu cheese. Your choice of dressing.
Our caesar salad with either grilled chicken breast or salmon.
With provolone cheese.
With bleu cheese crumbles, diced tomatoes, applewood smoked bacon and creamy Roquefort dressing.
Black Angus sirloin steak sliced over mixed field greens with pine nuts, sun-dried tomatoes and crumbled bleu cheese, tossed with balsamic vinaigrette.
With tomatoes, cucumbers, and matchstick carrots, choice of dressing.
Ibp chairman's reserve, excellent marbling, served au jus.
Portobello mushroom, zip sauce.
Sauteed whole mushrooms, zip sauce.
Au jus.
Certified Angus Beef flat iron steak, with onion rings and zip sauce.
Au jus.
New York strip served on a hot skillet and finished tableside with cadillac sauce.
Zip sauce.
14 ounce cut, presented with green herb butter.
24 ounce cut, presented with green herb butter.
Boneless 12 ounce cut, presented with green herb butter.
Served au jus.
Served au jus.
Served au jus.
Served au jus.
Served au jus.
Piedmontese flank steak, sauteed whole mushrooms and zip sauce.
Frenched bone-in rib-eye steak.
Presented with sauteed shiitake mushrooms.
5 chops, herb rubbed and char grilled.
Louis' honey sweetened barbeque sauce.
1855 brand center cut chops, riband loin, prepared char grilled au jus or barbecued with our honey sweetened sauce.
Our 2 marbled chops char grilled and finished with honey brandy glaze and chopped walnuts.
Add onto any steak or entree, prepared scampi style, fried, or coconut fried.
Add onto any steak or entree, with drawn butter and lemon.
A little of both.
Caramelized in butter.
Fried to golden brown with the kick of tobacco.
Perfect complement to any steak.
Split, add onto any steak or entree, with drawn butter.
Large traditional style rings.
Sauteed with mushrooms, artichokes and capers in a lemon and white wine sauce.
With pasta and sauce marinara.
Sauteed with fresh mushrooms in marsala wine sauce.
Sauteed with mushrooms, artichokes and capers in a lemon and white wine sauce.
Sauteed with mushrooms and marsala wine sauce.
With pasta and sauce marinara.
Grilled chicken breast tossed with fettuccine alfredo, broccoli or spinach upon request.
Medallions of veal top round with lump crab cake, asparagus and sauce bearnaise.
Served with cocktail sauce and lemon.
Served with orange marmalade sauce.
Day boat u-10's, prepared sauteed, fried or char grilled.
Sauteed shrimp, scallops and salmon in a white wine seafood cream sauce over linguine.
Served with drawn butter and lemon.
Sauteed with lemon caper sauce or fried and served with lemon.
Split, served with drawn butter and lemon.
Sauteed with lemon and white wine sauce or fried and served with louis' tartar sauce.
Pesto and Parmesan cheese crusted, baked in the oven.
Blackened or grilled to order, topped with roasted peppers.
With butter, sour cream and chives.
Steamed fresh broccoli, sauce, hollandaise.
With smoked Gouda mornay.
Sliced potatoes baked in a cream sauce with 3 cheeses.
With brown sugar-cinnamon butter.
Yukon gold mashed potatoes.
Shallots, garlic, creamand a touch of nutmeg.