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