House of Louie is named after my aunts’ restaurant in West Covina, CA.
It was a place for good food and good company.
Cold
- Salad Maison Louie 22
- lettuces and chicories, salami and cheese, hard boiled quail eggs and a few other things
- Yellowtail Crudo 26
- alla scapece
- Fennel and Tuna in Pernod 25
- wild fennel pollen, bay leaf, lemon
- Nervetti 16
- royal corona beans, onions, px vinegar
- Plums 15
- marinated in verjus, jasmine, green tomato sauce vierge
Warm
- Mushrooms and Peppers 18
- cooked in rosé, spicy ratatouille bomba
- Squash ‘de Lyon’ 19
- with king salmon and vermouth, sorrel
- Abalone and Pork Jowl 49
- pork head sauce, gremolata
- Fried Lasagna 29
- ragu bianco, comté cheese
- Pici Pasta 28
- sauce supreme, crunchy chicken skin, mirepoix
- Fettuccine 28
- with our favorite arugula, tomatoes, pecorino romano
Mains
- Heritage Chicken 36
- cooked all our favorite ways, with giardiniera, jus
- This Season’s Vegetable Ribollita 28
- with condiments
- Red Snapper 36
- beurre blanc, fines herbes, cantaloupe
- French Dip au Jus 35
- sliced ribeye, our bread, dressed with and aioli, gouda and thyme, mushroom jus, fries
- Grilled Duck 54
- brushed in colatura, juicy fruit, radishes
- Texas Wagyu Beef 95
- coulotte steak with sauce of madeira and onion, black garlic
Sides
- Sourdough Bread 5
- Fries 10
- Carolina Gold Rice 12
- herb butter
- Green Beans 12
- mustard seeds, lemon
- Baked Tomatoes 12
- tomato vinaigrette
- Two Fried Eggs 12
- in amatriciana sauce
Consuming raw foods or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.