LouCas Menu

Caesar Salad

Romaine Lettuce Tossed with Croutons, Parmesan Cheese, and Classic Caesar Dressing

Boston Bibb Salad

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

Traditional Greek Salad

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

Baby Arugula Salad

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

Goat Cheese and Pear Salad

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

Chilled Seafood Cocktail with Lobster Special for 2

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

Grilled Octopus Salad Appetizer

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

Rock Shrimp Arrabiatta

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

Mango Calamari

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

Tuna Tartare Appetizer

Sashimi tuna and lobster eith sesame seeds, sesame oil, soy sauce and vinegar. Served with guacamole and chips

Escargot

Baked in garlic herb butter sauce

Whole Mediterranean Bronzini

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

Halibut Filet

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

Monkfish Sicilian

Pan seared served with a white wine lemon caper sauce and diced tomatoes. Served with roasted potato and mix vegetables.

Diver Sea Scallops

Pan seared and served over white truffle risotto with a caper beurre blanc sauce. Garnished with sizzled leeks and grape tomatoes

Jumbo 20 oz. Lobster Tail

Jumbo 20 oz. Lobster Tail, broiled or stuffed. Served with drawn butter, garlic mashed potatoes, and mixed vegetables

Veal Loin Chop

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

Lamb Osso Bucco & 4 oz. Lobster Tail

Braised lamb shank with a roasted vegetable demi glaze accompanied with a 4 oz. lobster tail. Served with garlic mashed potatoes and asparagus

14 oz. Ribeye Steak & 4oz. Lobster Tail

14 oz Ribeye Steak with chimichurri sauce, served with a 4 oz broiled lobster tail. Accompanied with sweet potato fries and asparagus.

18 oz. Kansas City Steak

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

48 Tomahawk Steak for 2 with Lobster Mac and Cheese

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

Ultimate Surf and Turf for 2 with Lobster Mac and Cheese

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

Hot Antipasto For Two

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

Fried Calamari

Crispy Calamari Served with Hot or Sweet Marinara Sauce

Fried Shoe String Zucchini

Thinly Sliced, Fried and Sprinkled with Fresh Grated Romano Cheese

Eggplant Rollatini Appetizer

Filled with a Blend of Ricotta and Parmesan Cheese

Crab Cake Appetizer

Served with French Dijon Mustard Sauce

Clams Casino

Baked with Herb Butter, Peppers, Shallots & Bacon

Stuffed Mushrooms

Baked with Fresh Lump Crabmeat Imperial

Zuppa di Clams or Mussels

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

Fresh Mozzarella, Tomato and Roasted Peppers

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

Shrimp Cocktail (4)

Jumbo Shrimp Served with Cocktail Sauce

Marinated Seafood Salad

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

Sashimi Tuna

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

Chilled Oysters on the Half Shell (6)

With Minuet and Cocktail SAuce

Chilled Clams on the Half Shell (6)

Half a Dozen Littlenecks Served with Cocktail Sauce

Jumbo Lump Crabmeat Cocktail

Fresh Maryland Crabmeat Served with Mustard Sauce and Cocktail Sauce

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

Grilled Baby Lamb Chops

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

Rack of Lamb

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

Pork Chop Parmigiana

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

Pork Chop Milanese

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

Berkshire Double Cut Pork Chop

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

N.Y. Sirloin Steak

Grilled and Finished with Herb Garlic Butter

10 oz. Filet Mignon

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

Surf and Turf

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

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. Served with Roasted Potatoes and a Vegetable Medley

Chicken Giambotta

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

Swordfish Sicilian

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

Tuscan Style Grilled Swordfish

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

Crab Cake Entree

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

Broiled Stuffed Shrimp

with Lump Crab Imperial Stuffing

Grilled Salmon

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

Rock Shrimp Entrée

Baby rock shrimp served over capellini pasta with roasted garlic sauce

Seafood Fra Diavolo

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

Twin Lobster Tails

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

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. Served with Roasted Potatoes and a Vegetable Medley

Veal Milanese

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

Veal Sorrentino

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

Penne alla Vodka

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

Eggplant Rollatini Entrée

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

Orecchiette Pasta

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

Papardella Bolognese

Beef, Veal and Pork Ragu finished with Mascarpone Cheese.

Lingini White Clam Sauce

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

Lobster Ravioli

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

Seafood Capellini

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

Grilled Vegetable Platter

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

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.

Cannellini Bean Salad

Sautéed with olive oil, garlic, and lemon.

Asparagus

Sautéed with olive oil, garlic, and lemon.

Spinach

Sautéed with olive oil, garlic, and lemon.

Broccoli Rabe

Sautéed with olive oil, garlic, and lemon.

Sautéed Broccoli Rabe with Sweet Sausage and Hot Cherry Peppers

Sautéed with olive oil, garlic, and lemon.

French Fries

Sautéed with olive oil, garlic, and lemon.

Mini Cannolis (4)

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

Tiramisu

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

Dark Side of the Moon

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

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

Tartufo

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