Served with Bookbinder’s cocktail sauce.
Served with Bookbinder’s cocktail sauce.
Served with Bookbinder’s cocktail and mignonette sauces.
Served with Bookbinder’s cocktail sauce and hot drawn butter.
1/2 of a chilled 2 lb. Maine lobster, 6 jumbo shrimp, 9 oysters and a jumbo lump crabmeat cocktail. No substitutions, please.
Served with Bookbinder’s cocktail sauce.
4 jumbo shrimp, jumbo lump crabmeat and 9 oysters. No substitutions, please.
Served with roasted red pepper mayonnaise.
Seared rare. Served with a ginger-soy dressing and wasabi.
Oysters topped with spinach, Pernod, Parmesan and cheddar cheese.
1/2 dozen top neck clams topped with peppers, onions and smoked bacon.
Stuffed with country ham, goat cheese and fine herbs.
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.
Baby arugula, tomato, lemon, extra virgin olive oil and shaved Parmesan.
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.
Fennel salad, pickled shallots, marcona almonds and sweet-smoked chile puree.
Seared rare with a spicy shrimp and cucumber slaw and samurai sauce.
Tuscan white beans, baby arugula and bacon-tomato jam.
5 jumbo shrimp butterflied, breaded and fried with shoestring potatoes.
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
Over wilted spinach and topped with artichoke, garlic and caper sauce.
Bone-in with creamy horseradish on the side.
Grilled with a garlic and fennel compound butter.
With caramelized apples.
Bone-in. Topped with chimichurri.
Grilled.
Grilled.
Grilled 8 oz. petite filet mignon accompanied by a 5 oz. jumbo lump crab cake.
Grilled 12 oz. large filet, broiled lobster tail and an 8 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.
Steamed and topped with hollandaise sauce.
With bechamel, Pernod and applewood-smoked bacon.
Grilled with chimichurri.
Baked and smothered with white cheddar cheese.
Loaded with butter, sour cream, chives, bacon and white cheddar cheese.
Steamed served with hollandaise
baked with bechamel and white cheddar
marinated, grilled& finished with chimichurri
idaho potato bites, deep fired to a golden brown
simply roasted with butter & thyme
Served with Bookbinder Sauce
Served with red pepper aoli, bacon and cheese
Served with Lamaze Sauce
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, tomato, olives and capers
zucchini noodles cooked in extra virgin olive oil with tomato, olives, and capers