LouCas Menu

Shrimp sauteed in olive oil, garlic, sunndried, and plum tomatoes. Finished with arugula and tossed with capellini pasta.

Pan seared, served over sautéed artichokes hearts, sundried tomatoes, shiitake mushrooms, baby shrimp, finished with chardonnay buerre blanc over spinach

Over white truffle risotto with a caper beurre blanc sauce ,Garnished with sizzled leeks and grape tomatoes

Grilled breast of chicken layered with prosciutto, roasted red peppers asparagus, tomatoes, mozzarella cheese, fnished with brandy demi glaze.

Pulled pork in a wild mushroom sauce with emulsion truffle oil tossed papardelle pasta

Jumbo Shrimp Served with Cocktail Sauce

Half a Dozen Littlenecks Served with Cocktail Sauce

With Minuet and Cocktail SAuce

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Sesame Encrusted Yellow Fin Tuna, Marinated Seaweed Salad, Ginger Soy Sauce.

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams, Eggplant Rollatini and Shoe String Zucchini

with Red Onion, Virgin Olive Oil, Balsamic Vinegar & Fresh Basil

Baked with Herb Butter, Peppers, Shallots & Bacon

One Dozen Clams or Mussels Sautéed in Olive Oil, Fresh Basil and Plum Tomatoes

Baked with Fresh Lump Crabmeat Imperial

Crispy Calamari Served with Hot or Sweet Marinara Sauce

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Filled with a Blend of Ricotta and Parmesan Cheese

Romaine Lettuce Tossed with Croutons and the Classic Dressing of Olive Oil, Parmesan Cheese, Anchovies and Special Seasonings

Romaine Lettuce, Tomatoes, Cucumbers, Black Kalamata Olives, Feta Cheese, and Red Onion

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Almonds, Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Chick Peas, Grape Tomatoes, Red Onions & Shaved Parmesan with Lemon Olive Oil Dressing.

Baby Greens, Fried Goat Cheese, Fresh Pears. With Balsamic Vinaigrette

Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs

Mixed Greens with Tomato, Olive, Cucumber and Onion

Saffron Pasta filled with Lobster Meat with Shiitake Mushrooms, Tomato Basil Cream Sauce, garnished with Baby Shrimp.

Quill shaped Pasta in a Pink Vodka Sauce of Cream, Parmesan Cheese, a Touch of Tomato and Fresh Basil.

Tossed with Sweet Italian Sausage, Broccoli Rabe and Sun Dried Tomatoes. Sautéed with White Wine, Olive Oil and Garlic.

with White Clam Sauce & Baby Clams, sauteed in Olive Oil, Garlic, White Wine and Fresh Basil, served over Linguini Pasta

Beef, Veal and Pork Ragu finished with Mascarpone Cheese.

Grilled Seasonal Vegetables, White Cannellini Beanss and Baby Greens with Balsamic Glaze.

Filled with a Blend of Ricotta and Parmesan Cheeses, Served with Linguini

with Arugula, Red Onion, Roasted Peppers and Roma Tomatoes

Portabello Mushroom, Sundried Tomatoes, Aged Provolone Cheese and Roasted Peppers with Fresh Basil and Radicchio

Topped with Roasted Peppers, Fresh Mozzarella and Arugula

With Dijon Mustard Sauce, Lettuce and Tomato

Grilled Chicken , pesto, arugula, vine tomatoes

All Lump Maryland Crabmeat Broiled and Glazed with a Beurre Blanc Sauce

with Lump Crab Imperial Stuffing

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

Grilled salmon served over an array vegetables with a light tomato basil dressing

Sautéed in Olive Oil, Garlic, Herbs and White Wine. Served over Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine. Served over Linguini

Gulf Shrimp Sautéed in Olive Oil with Fresh Basil in a Spicy Red Sauce over Linguini

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Breast of Chicken Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Breaded and Topped with Fresh Mozzarella, Arugula and Tomato Salad with Red Onion and Balsamic Dressing.

Served over White Cannellini Beans with Fresh Tomatoes, Cilantro adn Baby Greens, Finished with Roasted Garlic and Lemon Dressing

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine

Breaded Veal Cutlet topped with Fresh Mozzarella, Arugula and Tomato Salad with Red Onion and Balsamic Dressing

A Tantalizing Variety of Seafood-Shrimp, Scallops, Clams, Mussels and Calamari Sauteed in Spicy Red Sauce and served over Linguini

Sauteed in a Sauce of Olive Oil, Garlic, Capers, Lemon, Tomato, White Wine and Parsley

Medallions of Veal Sauteed with Prosciutto, Eggplant, Mushrooms and Mozzarella Cheese in Marsala Wine Sauce

Encrusted with Seasoned Bread Crumbs and served with Honey Mint Sauce

8 oz. Filet Mignon topped with Herb Bread Crumbs and finished in Bandy Demi-Glaze. Accompanied by an 8oz Broiled Lobster Tail with Drawn Butter

Shrimp and Lobster Sautéed in Olive Oil, Garlic and White Wine, Garnished with Baby Clams and Mussels over Thin Pasta

Filled with Authentic Italian sweet Cream, Ricotta Cheese and Chocolate Chips

"Homemade Favorite", Espresso Soaked Ladyfingers Covered with a Mixture of Imported Mascarpone Mousse, Finished with a Dusting of Cocoa Powder

Rich Fudge Cake Soaked with Coffee Liquer Filled with Chocolate Mousse and Iced in Whipped Pure Dark Chocolate Ganache

Made with Greek Yogurt and pomegranate sauce.

Layer of Vanilla Sponge Cake and Creamy Coconut Mousse, Covered with Coconut Shavings

With Homemade Whipped Cream

Vanilla and Chocolate Ice Cream on Oreo Cookie Crust with Fudge Topping and Chopped Walnuts

Tahitian Vanilla, Hazelnut and Pistachio

Jumbo Shrimp Served with Cocktail Sauce

Half a Dozen Littlenecks Served with Cocktail Sauce

With Minuet and Cocktail SAuce

Shrimp, Scallops, Calamari and Jumbo Lump Crabmeat marinated in Extra Virgin Olive Oil & Fresh Herbs

Sesame Encrusted Yellow Fin Tuna, Marinated Seaweed Salad, Ginger Soy Sauce.

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Shrimp Scampi, Stuffed Mushrooms, Mussels, Clams, Eggplant Rollatini and Shoe String Zucchini

with Red Onion, Virgin Olive Oil, Balsamic Vinegar & Fresh Basil

Baked with Herb Butter, Peppers, Shallots & Bacon

Baked with Fresh Lump Crabmeat Imperial

Crispy Calamari Served with Hot or Sweet Marinara Sauce

One Dozen Clams or Mussels Sautéed in Olive Oil, Fresh Basil and Plum Tomatoes

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Filled with a Blend of Ricotta and Parmesan Cheese

Served with French Dijon Mustard Sauce

Romaine Lettuce Tossed with Croutons and the Classic Dressing of Olive Oil, Parmesan Cheese, Anchovies and Special Seasonings

Boston Bibb Lettuce with Gorgonzola Cheese, Toasted Almonds, Tomatoes and Mushrooms, tossed with a Balsamic Vinaigrette

Romaine Lettuce, Tomatoes, Cucumbers, Black Kalamata Olives, Feta Cheese and Red Onions.

Baby Greens, Fried Goat Cheese, Fresh Pears with Balsamic Vinaigrette

with Chick Peas, Grape Tomatoes, Red Onions and Shaved Parmesan with Lemon Olive Oil Dressing

Mixed Greens with Tomato, Olive, Cucumber and Onion

Shrimp and Lobster Sautéed in Olive Oil, Garlic and White Wine, Garnished with Baby Clams and Mussels over Thin Pasta

Quill shaped Pasta in a Pink Vodka Sauce of Cream, Parmesan Cheese, a Touch of Tomato and Fresh Basil.

Baby Clams sauteed in Olive Oil, Garlic, White Wine and Fresh Basil, Served over Linguini Pasta

Beef, Veal and Pork Ragu finished with Mascarpone Cheese.

Grilled Seasonal Vegetables, White Cannellini Beanss and Baby Greens with Balsamic Glaze.

Tossed with Sweet Italian Sausage, Broccoli Rabe and Sun Dried Tomatoes. Sautéed with White Wine, Olive Oil and Garlic.

Filled with a Blend of Ricotta and Parmesan Cheeses, Served with Linguini

Saffron Pasta filled with Lobster Meat with Tomato Basil Cream Sauce, garnished with Baby Shrimp.

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Breast of Chicken Dipped in Flour and Egg then Sauteed in Lemon, Butter and White Wine. Served with Roasted Potatoes and a Vegetable Medley

Chicken Breast Sauteed in Olive Oil and Garlic with Sweet Cherry Peppers, Onions, Mushrooms, Potatoes and Sausage

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine. Served with Roasted Potatoes and a Vegetable Medley

Breaded Veal Cutlet Topped with Fresh Mozzarella, Arugala and Tomato Salad with Red Onion and Balsamic Dressing

Medallions of Veal Sautéed with Prosciutto, Eggplant, Mushrooms and Mozzarella Cheese in a Marsala Wine Sauce

Served over White Cannelini Beans, Fresh Tomato and Cilantro with Baby Greens and a Roasted Garlic, Lemon Dressing

Grilled Prime Tenderloin of Beef Wrapped in Bacon, topped with Herb Bread Crumbs and finished with a Brandy Demi-Glaze Sauce, rested on a Portabella Mushroom

Grilled and Finished with Herb Garlic Butter

Rack of Lamb Encrusted with Seasoned Bread Crumbs and Served with a Honey Mint Sauce

10 oz. Filet Mignon topped with Herb Bread Crumbs and Brandy Demi-Glaze Sauce and Broiled 8oz. Lobster Tail with Drawn Butter

18 oz. Rib Pork Chop grilled with Sweet Vinegar Peppers, Onions, Crispy Potatoes, and Broccoli Rabe

Lightly Breaded Cutlet Topped with Tomato Sauce and Mozzarella Cheese, Served with Linguini

Lightly Breadded Pork Chop Topped with Fresh Mozzarella, Arugala and Tomato Salad with Red Onion and Balsamic Dressing

All Lump Maryland Crabmeat Broiled and Glazed with a Beurre Blanc Sauce

with Lump Crab Imperial Stuffing

A Tantalizing Variety of Seafood - Shrimp, Scallops, Clams, Mussels and Calamari Sauteed in a Spicy Red Sauce and Served on a Bed of Linguini

Sautéed in Olive Oil, Garlic, Herbs and White Wine. Served over Linguini

Lightly Dipped in Flour and Egg then Sautéed in Lemon, Butter and White Wine. Served over Linguini

Gulf Shrimp Sautéed in Olive Oil with Fresh Basil in a Spicy Red Sauce over Linguini

Sauteed in a Sauce of Olive Oil, Garlic, Capers, Lemon, Tomato, White Wine and Parsley

Served over Broccoli Rabe with Sundried Tomatoes, Roasted Garlic, Lemon and Tuscan Olive Oil

Baby rock shrimp served over capellini pasta with roasted garlic sauce

Served Broiled or Stuffed with Crabmeat Imperial. Ask Your Server for Size

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

With a Light Tomato Basil Dressing

Filled with Authentic Italian sweet Cream, Ricotta Cheese and Chocolate Chips

"Homemade Favorite", Espresso Soaked Ladyfingers Covered with a Mixture of Imported Mascarpone Mousse, Finished with a Dusting of Cocoa Powder

Rich fudge cake soaked with coffee liquer filled with chocolate mousse and iced in whipped pure dark chocolate ganache

With Homemade Whipped Cream

Vanilla and Chocolate Ice Cream on Oreo Cookie Crust with Fudge Topping and Chopped Walnuts

Tahitian Vanilla, Hazelnut and Pistachio

Vanilla and Chocolate Ice Cream Dipped in Bitter Sweet Chocolate with a Cherry and Almond Center

4 Shrimp Cocktail, Lobster Tail, 4 Clams and 4 Oysters on the Half Shell, Sashimi Tuna and Marinated Seafood Salad.

Served with fresh tomato and fresh mozzarella

Fresh Florida Rock Shrimp Sauteed in Scampi Sauce with a Touch of Crushed Red Pepper. Garnished with Diced Tomato and Chives

With Cannellini Bean Salad, extra virgin olive oil, capers, red onions, and red wine vinegar

Crispy Calamari Tossed with a Mango Chili Sauce. Garnished with Tomatoes and Chives

Grilled with kalamata olives, capers, tomatoes, and virgin olive oil. Served with garlic mashed potatoes and grilled vegetables

Pan Seared and Topped with Sundried Tomatoes, Shiitake Mushrooms, Artichokes, and Shrimp. Finished with a White Wine Lemon Butter Sauce and Served over spinach

Pan seared served over a creamy lobster risotto and finished with a brown butter beurre blanc sauce. Accompanied with glazed brussel sprouts

Layered with Roasted Red Pepper, Portabello Mushroom and Smoked Mozzarella Cheese. Porcini Mushroom Demi-Glaze

Braised pork shank served over mushroom risotto with a vegetable demi glaze. Accompanied with broccolini

Grilled and topped with herb garlic butter and crispy onions. Served with fingerling potatoes and broccolini

Topped with garlic herb butter and crispy onions. Served with lobster mac and cheese and glazed brussel sprouts

48 oz. Tomahawk steak accompanied with two 7 oz. broiled lobster tail. Served with lobster mac and cheese and glazed brussel sprouts