~Dinner Menu~
Cheeses
Unique beginning or European ending of a
meal
Suggested for two as an appetizer or a
desert
Fresh Imported Farm Cheeses ~ 14.00
Served with balsamic roasted pear and greens
Appetizers
Napoleon of Roasted Peppers & Goat Cheese ~
8.00
With
cherry tomatoes, baby beets,
and fresh
marjoram vinaigrette
Lobster
Flan with Shrimp Remoulade ~
9.50
Savory Mushroom Ragout Layered in Pastry ~
9.50
Japanese
Macadamia Shrimp Pineapple ~ 10.25
With grilled pineapple and melon salsa
Sautéed Fresh Foïe Gras & George's Bank
Scallop ~ 13.50
With Almond & Fig Tart, and Mango & Red
Currant Sauces
Louise's
Lump Crab Cake ~ 9.00
Soups
Today’s
Hot Soup
Cup ~ 6.00 Bowl ~ 8.00
Lobster Bisque
Cup ~ 7.00 Bowl ~
8.50
Salads
Louise’s House Salad
~ 7.95
Mixed
greens, seedless red grapes and minced black
olives
In
our house avocado-lime vinaigrette
Caesar Romaine Wedge ~ 8.00
With
black olive and roasted tomato relish
West
Coast Yellow Tomatoes ~
8.75
With French Feta in a red onion and Balsamic
Vinaigrette
Mesclun
and Belgium Endive ~ 8.75
With
Merlot and Balsamic Roasted Pears,
Walnuts
and Papillon Roquefort
Sashimi
Tuna Stack ~
9.95
Layered
with cucumbers, yellow & red tomatoes,
and cilantro vinaigrette
Vegetable Composite
Butternut Squash Stuffed with Piperade and
Orzo ~ 19.50
Served with vegetable risotto, sautéed
greens,
fried yellow tomato, fresh red tomato, and
vegetables
Seafood
Panko
Crusted Seabass with Mussels ~ 32.00
In
Mediterranean Lobster Sauce and Saffron
Orzo
Pepper
Crusted
Ahi Tuna ~ 31.00
With Mushroom Ragout, Greens and
Lemon-grass Beurre Blanc
Pan-Seared
George's Bank Scallops ~ 25.00
With
Savoy cabbage, Fingerling Potatoes
and
Caviar Beurre Blanc
Lobster,
Jumbo Lump Crab and Shrimp ~
29.00
With
spinach pasta and Rockefeller
sauce
Potato
Crusted Salmon ~ 26.00
With
Asparagus, greens, and pinot noir syrup
Meat and Game
Grilled Colorado Beef Tenderloin ~ 38.00
With Swiss Chard,
Portabella Mushroom, Polenta, Baby Vegetables
and Porcini Mushroom Sauce
Tangerine Glazed Loin of Pork ~
26.00
With Roasted Chestnuts, Sautéed Spinach,
Beets
and Sage-Red Peppercorn Demi-glaze
Roasted
Strip Loin of Lamb
~ 36.00
With
Candied Garlic Mashed Potatoes , Swiss
chard
and
Cepes and Black Trumpet Demi-glaze
Scallopine of Veal ~ 28.00
With Chestnut Spatzle and Black Trumpet
and Cepes Sauce
Pecan
Fried Chicken Breast ~ 23.50
With
Three Potato Gratin, Baby Vegetables
and
Fried Yellow Tomato
Pan-Seared
Chicken Breast ~ 24.50
With
bacon and leek potatoes and an apple cider demi-glaze
* Menus and Prices are
subject to
change*
copyright 2006 Bistro Louise all rights reserved
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