LouCas Menu

Grouper Filet

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

Shrimp Over Risotto

Over white truffle risotto with a white wine caper butter sauce. Garnished with grape tomatoes and sizzled leeks

Shrimp/Sausage Orecchietta Pasta

Tossed with shrimp, sausage and Sun Dried Tomatoes. Sautéed with White Wine, Olive Oil and Garlic.

Grilled Chicken and Shrimp

Served over Tropicana Salad (Arugula, Pears, Strawberries, Raspberries, Feta Cheese, and Red Onions), Finished with a Raspberry Vinaigrette

14 oz. Ribeye Steak

Topped with herb garlic butter and served with mixed vegetables

18 oz. Kansas City Steak

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

Shrimp Cocktail (4)

Jumbo Shrimp Served with Cocktail Sauce

Chilled Clams on the Half Shell (6)

Half a Dozen Littlenecks Served with Cocktail Sauce

Chilled Oysters on the Half Shell (6)

With Minuet and Cocktail SAuce

Jumbo Lump Crabmeat Cocktail

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

Sashimi Tuna

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

Hot Antipasto For Two

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

Fresh Mozzarella, Tomato and Roasted Peppers

With fresh basil and balsamic vinaigrette

Clams Casino

Baked with Herb Butter, Peppers, Shallots & Bacon

Zuppa di Clams or Mussels

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

Stuffed Mushrooms

Baked with Fresh Lump Crabmeat Imperial

Fried Shoe String Zucchini

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Eggplant Rollatini Parmigiana Appetizer

Filled with a Blend of Ricotta and Parmesan Cheese

Caesar Salad

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

Traditional Greek Salad

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

Boston Bibb Salad

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

Baby Arugula Salad

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

Goat Cheese and Pear Salad

Baby Greens, Tri Color Tomatoes, Fried Goat Cheese, Fresh Pears with Balsamic Vinaigrette

Marinated Seafood Salad

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

House Salad

Mixed Greens with Tomato, Olive, Cucumber and Onion

Lobster Ravioli

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

Penne alla Vodka

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

Orecchiette Pasta

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

Linguini Clam Sauce

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

Papardella Bolognese

Beef, Veal and Pork Ragu finished with Mascarpone Cheese.

Grilled Vegetable Platter

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

Eggplant Rollatini Parmigiana

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

Veal Milanese Sandwich

with Arugula, Red Onion, Roasted Peppers and Roma Tomatoes

Vegetarian Sandwich

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

Chicken Italiano Sandwich

Topped with Roasted Peppers, Fresh Mozzarella and Arugula

Crab Cake Sandwich

With Dijon Mustard Sauce, Lettuce and Tomato

Chicken Pesto Sandwich

Grilled Chicken, pesto, arugula, vine tomatoes

Lump Crab Cake

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

Broiled Stuffed Shrimp

with Lump Crab Imperial Stuffing

Baked Filet of Atlantic Salmon

Horseradish Encrusted Salmon Served with a Dijon Mustard Sauce

Grilled Atlantic Salmon

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

Shrimp Scampi

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

Shrimp Francese

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

Shrimp Fra Diavolo

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

Chicken Parmigiana

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

Chicken Francese

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

Berkshire Pork Chop Parmigiana

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

Berkshire Pork Chop Milanese

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

Grilled Baby Lamb Chops

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

Veal Parmigiana

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

Veal Francese

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

Veal Milanese

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

Asparagus

Sautéed with olive oil, garlic, and lemon.

Broccoli Rabe

Sautéed with olive oil, garlic, and lemon.

Spinach

Sautéed with olive oil, garlic, and lemon.

Sautéed Broccoli Rabe with Sweet Sausage and Hot Cherry Peppers

Sautéed with olive oil, garlic, and lemon.

Cannellini Bean Salad

Sautéed with olive oil, garlic, and lemon.

French Fries

Sautéed with olive oil, garlic, and lemon.

Dark Side of the Moon

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

Coconut Pie

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

Assorted Mixed Berries

With Homemade Whipped Cream

Hot Fudge Ice Cream Pie

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

Gelato Trio

Tahitian Vanilla, Hazelnut and Pistachio

Seafood Fra Diavolo

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

Swordfish Sicilian

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

Veal Sorrentino

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

Rack of Lamb

Encrusted with Seasoned Bread Crumbs and served with Honey Mint Sauce

Surf and Turf

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

Seafood Capellini

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

Chicken Fingers and French Fries

Sautéed with olive oil, garlic, and lemon.

Kid’s Chicken Parmigiana

Lightly breaded cutlet topped with tomato sauce and mozzarella cheese.