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Bistro Louise Menu : Salads |
| Louise’s House Salad | with avocado lime vinaigrette, red grapes, and black olive tapenade | |
| Caesar Salad | with chili crusted pistachios, smoked corn, and red bell peppers | |
| Alsatian Slaw | with apples, walnuts, savoy cabbage, and dijon mustard vinaigrette (great to add baby shrimp) | |
| Spinach Salad | with apples, mushroom and honey mustard dressing | |
| Spinach Salad | with sliced avocado, chili crusted pistachios, feta cheese, grilled chicken and house dressing | |
| California Slaw | with vinaigrette and vegetables | |
| Winter Salad | with avocado, ruby grapefruit, blue cheese and walnut vinaigrette | |
| Tuscan Olive Salad | with currants soaked in brandy | |
| Vegetable Pasta Salad | with vegetables and sundried tomato vinaigrette | |
| Two Salmon Pasta Salad | with black and white fettucine and curry dressing | |
| Petite Napoleon of Pepper | crusted goat cheese and roasted red bell peppers | |
| Seafood Salad | with spicy cayenne dressing (your choice: shrimp, crab, crayfish) | |
| Chilled Mixed Grill of Vegatables | tomatoes, beets, artichoke hearts, French green beans, marinated carrots, asparagus, hearts of palm | |
| Minestrone of Summer Fruits in Basil Syrup | pineapple, strawberries, kiwi and mango | |
| Seasonal Fruit Salad | with raspberry yogurt | |
| Cooked Artichokes | grilled or filled | |
| Louise’s House Salad | with red grapes, black olive tapenade, and avocado lime vinaigrette | |
| Winter Green Salad | with steamed red beets, ruby red grapefruit and house dressing | |
| Sliced Tomato Salad | with Mediterranean olives, baked feta, and balsamic orange vinaigrette | |
| Boston Bibb | micro greens, steamed beets, hearts of palm and warm ojo santo with lemon oil | |
| Toasted Romaine Caesar | with red onion, tomato and black olive relish | |
| Green and White Asparagus | with Red Grapefruit and Blood Orange Vinaigrette | |
| Louise’s House Salad | with avocado lime vinaigrette, red grapes and black olive tapenade | |
| Caesar Salad | with chili crusted pistachios, smoked corn and red bell peppers | |
| Alsatian Slaw | with apples, walnuts, savoy cabbage and dijon mustard vinaigrette (great to add baby shrimp) | |
| Spinach Salad | with apples, mushroom and honey mustard dressing | |
| Spinach Salad | with sliced avocado, chili crusted pistachios, feta cheese, grilled chicken and house dressing | |
| California Slaw | with vinaigrette and vegetables | |
| Winter Salad | with avocado, ruby grapefruit, blue cheese and walnut vinaigrette | |
| Tuscan Olive Salad | with currants soaked in brandy | |
| Vegetable Pasta Salad | with vegetables and sundried tomato vinaigrette | |
| Two Salmon Pasta Salad | with black and white fettucine and curry dressing | |
| Petite Napoleon of Pepper | crusted goat cheese and roasted red bell peppers | |
| Seafood Salad | (your choice: shrimp, crab, crayfish) with spicy cayenne dressing | |
| Chilled Mixed Grill of Vegatables | tomatoes, beets, artichoke hearts, French green beans, marinated carrots, asparagus, hearts of palm | |
| Minestrone of Summer Fruits in Basil Syrup | pineapple, strawberries, kiwi and mango |
Bistro Louise Menu : Cheeses From The Mediterranean |
| Blues from France | ||
| Oveja from Spain | ||
| Pecorino With Hot Peppers From Italy | ||
| Goat Cheese Mold With Two Pestos | ||
| Other Cheeses | as availabie throughout the year |
Bistro Louise Menu : Appetizers And Sandwiches |
| Bite Size Quiches | ||
| Artichoke Galettes | bacon, spinach and leek | |
| Deep Dish Vegetable Quiche | serves 10 to 12 | |
| Coffee Table Molded Dip in Three Layers | avocado, egg, and red bell pepper | |
| Chicken Salad on Apple Bread | Grilled chicken breast, red bell pepper and black olive tapenade on croissant | |
| Asian Pork Tenderloin | with lemon slaw on brioche rolls |
Bistro Louise Menu : The Lasagnes |
| Vegetarian Lasagne | with spinach, zucchini and smoked corn | |
| Shrimp, Crab or Lobster Lasagna | with piquillo pepper bechemel and vermouth sauce | |
| Quail and Veal Lasagne | with many mushroom sauce | |
| Vegetarian Lasagne | with spinach, zucchini and smoked corn | |
| Shrimp, Crab or Lobster Lasagne | with piquillo pepper bechemel and vermouth sauce | |
| Quail and Veal Lasagne | with many mushroom sauc |
Bistro Louise Menu : Chicken Entrees |
| Pan Seared Chicken Breast | with jalepeno cheese, pico de gallo, sliced avocado, and our special colonial Mexican rice | |
| Chicken with Reisling Sauce | butternut squash, green beans and peas (Coq au Reisling) | |
| Chicken in a Red Wine Sauce | with new potatoes, red peppers, baby onions and peas (Coq au Vin) | |
| Pecan Fried Chicken | ||
| Tuscan Roasted Breast of Turkey | ||
| Pan Seared Airline Breast of Chicken | with mushroom ragout, braised brussel sprouts and chestnuts | |
| Chicken with Cognac | crayfish sauce and mashed sweet potatoes | |
| Roasted Guinea Hen | with baked grapes, sauterne sauce and wild rice medley | |
| Pan Seared Chicken Breast | with jalepeno cheese, pico de gallo, sliced avocado, and our special colonial Mexican rice | |
| Chicken with Reisling Sauce | butternut squash, green beans and peas (Coq au Reisling) | |
| Chicken in a Red Wine Sauce | with new potatoes, red peppers, baby onions and peas (Coq au vin) | |
| Pecan Fried Chicken | ||
| Tuscan Roasted Breast of Turkey |
Bistro Louise Menu : Fish Entrees |
| One Dish |
| Seafood Paella | with jumbo shrimp, chicken, mussels and sausage and saffron rice | |
| Choice of Seafood Cakes | salmon, crab and smoked trout | |
| Side of Citrus Salmon | with citrus vinaigrette | |
| Side of Scottish Salmon | with creamy cepes sauce topped with crispy mushrooms | |
| Salmon Wellington | Salmon, hard boiled egg, spinach and sauteed onion wrapped in puff pastry | |
| Pan Seared Scallops | with lemon grass beurre blanc and black olive tapenade (Special European caviar is great with this dish) | |
| Butter Poached Lobsters | ||
| Chilean Sea Bass | ||
| Hawaiian Mong Choong or Tuna | special orders from Hawaii | |
| Seafood Paella | with saffron rice | |
| Side of Citrus Salmon | with citrus vinaigrette | |
| Side of Scottish Salmon | with creamy cepes sauce topped with crispy mushrooms | |
| Salmon Wellington | Salmon, hard boiled egg, spinach and sauteed onion wrapped in puff pastry | |
| Pan Seared Scallops | with lemon grass beurre blanc and black olive tapenade (Special european caviar is great with this dish) | |
| Butter Poached Lobsters | ||
| Chilean Sea Bass | ||
| Hawaiian Mong Choong or Tuna | special orders from Hawaii |
Bistro Louise Menu : Beef, Lamb And Duck Entrees |
| One Dish |
| Tea Smoked Duck | ||
| Asian Pork Tenderloin | with lemon slaw | |
| Beef Wellington | Whole Rosted tenderloin of Angus beef with roquefort sauce or porcini mushroom sauce | |
| Bordeaux Slow Roasted Short Ribs | Three hour roasted brisket Southwestern French style with Rhone wine and sauteed prunes | |
| Rack of Lamb |
Bistro Louise Menu : Sides |
| Dauphinoise Scalloped Potatoes | ||
| Gratin of White Potatoes, Sweet Potatoes and Butternut Squash | ||
| Herb Roasted Vegetables | Yukon gold potatoes, red onions and butternut squash | |
| Colonial Mexican Rice | ||
| Saute of Seasonal Vegetables | ||
| Spinach or Saffron Mashed Potatoes | ||
| Dauphinoise Scalloped Potatoes | ||
| Gratin of White Potatoes, Sweet Potatoes and Butternut Squash | ||
| Herb Roasted Vegetables | Yukon gold potatoes, red onions and butternut squash | |
| Colonial Mexican Rice | ||
| Saute of Seasonal Vegetables | ||
| Spinach or Saffron Mashed Potatoes | ||
| Dauphinoise Scalloped Potatoes | ||
| Gratin of White Potatoes, Sweet Potatoes and Butternut Squash | ||
| Herb Roasted Vegetables | Yukon gold potatoes, red onions and butternut squash | |
| Colonial Mexican Rice | ||
| Sauté of Seasonal Vegetables | ||
| Spinach or Ssaffron Mashed Potatoes |
Bistro Louise Menu : Soups |
| Seasonal Soups | tomato dill, three pumpkin, Mexican pepper, etc. | |
| Bistro Corn chowder | ||
| Lobster Bisque | ||
| Lobster Gumbo | ||
| Seasonal Soups | tomato dill, three pumpkin Mexican pepper etc. | |
| Bistro Corn Chowder | ||
| Lobster Bisque | ||
| Seasonal Soups | tomato dill, three pumpkin Mexican pepper, etc. | |
| Bistro Corn Chowder | ||
| Lobster Bisque |
Bistro Louise Menu : First Course |
| Petite Napoleon of Pepper | Crusted Goat Cheese & Roasted Red Bell Pepper | |
| Shooter of Lobster Bisque or Red Bell Bisque | with pistachio crusted goat cheese crostini on grilled polenta | |
| Pepperadelle with Lobster and Truffles | ||
| Green Asparagus | with jumbo lump crab cake and saffron aioli | |
| Carpaccio of Scottish Salmon | with julienne red peppers and basil oil | |
| Pumpkin Risotto | with fall vegetables | |
| Romaine Soufflé | with aged gruyere sauce | |
| Cazuela of Spanish Shrimp | with Saffron mashed potatoes | |
| Pan Seared Scallop | with sundried tomato vinaigrette |
Bistro Louise Menu : Seafood Entrees |
| George’s Banks Scallops | with sautéed cabbage, fingerling potatoes and lemon grass beurre blanc | |
| Scottish Salmon on Bacon and Leek | sauteed with apple cider beurre blanc and carnival cauliflower | |
| Scottish Salmon | with saffron mashed potatoes, cepes sauce and crispy mushrooms | |
| Panko Crusted Seabass | with Mediterranean lobster sauce, saffron orzo | |
| Mong Choong | (Hawaiian snapper) with grilled pineapple and warm citrus vinaigrette | |
| Butter Poached Lobster | with late harvest reisling sauce and herb risotto | |
| Premier Grilled Tuna | with roasted shallot sauce, red wine syrup and candied carrot |
Bistro Louise Menu : Beef, Lamb And Duck |
| Tea Smoked Duck | with gratin of white potato, sweet potato, and butternut squash and rose wine demi-glaze | |
| Confit of Duck | with cannellini bean ragout and farro | |
| Asian Pork Tenderloin | with soba noodles | |
| Beef Wellin | with Cepes and black trumpet mushrooms or sautéed chantrelles (if available) | |
| Whole Roasted Tenderloin of Angus Beef | with roquefort sauce or porcini mushroom sauce | |
| Bordeaux Slow Roasted Short Ribs | on creamy polenta | |
| Rack of Lamb | with garlic mashed potatoes and star anise demi glace | |
| Tea Smoked Duck | ||
| Asian Pork Tenderloin | ||
| Beef Wellington | ||
| Whole Rosted Tenderloin of Angus Beef | with roquefort sauce or porcini mushroom sauce | |
| Bordeaux Slow Roasted Short Ribs | ||
| Three Hour Roasted Brisket | Southwestern French style with Rhone wine and sauteed prunes | |
| Rack of Lamb |
Bistro Louise Menu : Signature Desserts |
| Spanish Crema | A stellar Mediterranean custard combining the best features of flan and creme brulee Individual or Molded | |
| Coconut Cake | (the top seller) Five layer cake filled with tart lemon curd and fluffy lemon buttercream frosting and finished with grated coconut. Traditional size, Baby or Cupcakes | |
| Buttermilk Fudge Cake | Rich, dense chocolate cake with Mediterranean spices and walnut fudge icing. 9X13 sheet or half size | |
| Strawberry Rhubarb Tart | A sweet-tart Alsatian tart from a secret family recipe |
Bistro Louise Menu : Cakes |
| Chocolate Reverse Cake | A three layer chocolate mousse cake with a decadent chocolate ganache icing | |
| Italian Zucotto | A dome shaped Italian cream cake: homebaked poundcake moistened with amaretto liquor, layers filled with chocolate bits, toasted nuts, whipped cream and marscapone cheese. Great celebration cake in 3 | |
| Chocolate Kahlua Cheesecake | With gingersnap and walnut crust | |
| New Orleans 7-layer Doberge Cake | Crepe-cake layers filled with rich chocolate pudding and iced with creamy chocolate icing |
Bistro Louise Menu : European Tarts And American Pies |
| French Lemon Tart | ||
| Nectarine, Plum And Peach Pies | 8 and 9″ sizes | |
| Orange Cream Tart Topped | with seasonal fruit | |
| French Apple Tart | ||
| Raspberry Apple Pie | ||
| Red Wine Pear Tart | ||
| Caramelized Nut Tart | with walnuts, almonds and hazelnuts | |
| Deep Dish Pumpkin Pecan Pie |
Bistro Louise Menu : Puddings |
| Cinnamon Apple Bread Pudding | With whiskey sauce |
Bistro Louise Menu : One Bite Desserts |
| Southern Pecan Tassies | ||
| Coconut Cup Cakes | ||
| Chocolate Mousse Tarts | ||
| Lemon Squares | ||
| Caramelized Shortbread Nut Squares | ||
| Caramelized Almond Squares |
Bistro Louise Menu : Specialty Ice Creams |
| Other Flavors Upon Request |
| Signature Pistachio Ice Cream | ||
| Signature Armagnac Ice Cream | great with nuts or chocolate | |
| European Chocolate With Creme Fraiche |
Bistro Louise Menu : Sample Wedding Cakes |
| Bride’s Cake | Moist white cake with lemon filling, lemon flavored buttercream icing and grated coconut on the sides | |
| Groom’s Cake | Moist chocolate – praline layers filled with chocolate mousse and finished with ganache chocolate icing |
Bistro Louise Menu : February 28 – West Coast Seafood |
| Napoleon of Goat Cheese and Roasted Red Bell Peppers | ||
| San Francisco Seafood Ciopinno | with lobster, crab and ceabass | |
| Salad of French Herbs | with Hazelnut oil | |
| Caramel Pear Tart |
Bistro Louise Menu : March 21 – New Orleans Seafood |
| Sicilian Pasta | ||
| Lobster Gumbo | ||
| Herbed Artichoke | with Arugula Dipping Sauce | |
| Cinnamon Apple Bread Pudding | with Whiskey Sauce |
Bistro Louise Menu : April 18 – East Coast Seafood |
| Lobster Bisque | ||
| Smoked Trout | with Warm Mediterranean Vinaigrette | |
| Farro and Lentils | ||
| Pear William Souffle | with its Sauce |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.