Louis's Las Vegas Menu

Creamed Spinach

Poundcake Potatoes

Steakhouse Onion Rings

Winter Succotash

Beer Braised Collard Greens

Crispy Okra

Plantation Slaw

Boston Lettuce Leaves

peppercress, sliced mushrooms, and toasted hazelnuts

Charleston She Crab Soup

with aged sherry

Anson Mills Grits Souffle

with wild foraged mushrooms and country ham

Bourbon Cured And Smoked Duck

with bourbon raisin poppers and duck cracklings

Arugula Salad

with green beans, country prosciutto and parmigiano reggiano

“Shrimp And Grits”

timbale of stone ground sausage grits with low country shrimp gravy

Oyster Blt

crisp fried oysters, benton's bacon, and boston lettuce leaves sandwiched between fried green tomatoes

Louis’s Jumbo Crab And Lobster Cake

with cracked mustard cream

Louis’s Chopped Salad With Lobster

Jumbo Lump

crab and foie gras “pot pie”

Warm Chocolate Cake

with fried chocolate truffles

Vanilla Bean Creme Brulee

Pineapple Tarte Tatin

with coconut ice cream

Butterscotch Three Ways

pot de creme, milk shake, ice cream

Mississippi Caramel Cake

with buttermilk ice cream

Bourbon Brown Butter Pecan Tart

Peaches And Cream Beignets

spiked with southern comfort

Louis’s Marinated Rib Pork Chop

with poundcake potatoes and french green beans

Chicken-Fried Duck Breast

with foie gras dirty rice and kumquat “gravy”

Extra Aged Center Cut New York Strip

with winter succotash and onion rings

Crispy Whole Fish

with carolina peanut sauce, grilled scallions and plantation slaw

Blue Ridge Rainbow Trout Stuffed

with crabmeat and benton’s bacon served with young spring vegetables

Grilled Sea Scallops

with shrimp hash, crispy okra and ravigote sauce

Grilled Black Grouper

with smothered wild foraged mushrooms, soy beans and sunchokes

'The Big Steak Plate'

center cut filet on a cake of hash browns, served with creamed spinach topped with spicy fried oysters and sauce bearnaise