LouCas Menu

Fresh Maine lobster sautéed with asparagus and shiitake mushrooms. Finished with a chive lime dressing over baby greens

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

Pan seared served with white wine, lemon, caper sauce with diced tomatoes. Served with spinach

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

Topped with chimichurri sauce. Served with mixed vegetables

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

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 fresh basil and balsamic vinaigrette

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

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

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

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

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