Little Louis' Fine Cusine, located in Moncton, New Brunswick

New Menu Offerings - Posted on 14 Jul 2009

Little Louis' features, and has full cater facilities.

Appetizers

cooked oysters
“Rockefeller “juicy oysters simmered with herbs and spinach, in a pernod cream, and topped with granna padano cheese

raw oysters
fresh local oysters on the half shell
apple verjus mignonette, fresh lemon, fresh horseradish

salad
cold poached asparagus, fresh peas, tender greens, fresh herbs, maple, aged balsamic

salad
crisp romaine hearts, chilled New Brunswick lobster, shaved prosciutto, grana padano, chunky “Caesar” dressing

soup
spring garlic velouté, en croute Yukon gold potatoes, smoked bacon, escargot, chives

soup
today’s creation with seasonal ingredients

lobster/mussels/smoked salmon
escabeche of lobster and mussel, house smoked salmon, celery root, cucumber/tarragon dressing

scallop
seared bay of Fundy scallops, hazelnuts,Tahitian vanilla, cauliflower, pea, truffle

foie gras
moulard duck foie gras, seared and parfait, banana, chocolate, pecans

Main

fish
today’s fresh catch, uniquely prepared by some unique people

fish
pan flashed Arctic char,
preserved Meyer lemon, herb-almond puree, hand made pasta

lobster & veal
butter poached Atlantic lobster, milk fed veal tenderloin,
chanterelle mushrooms, spring carrot, vanilla, melted leek pave

lamb
slow cooked Whitfield lamb loin, tempura braised shank,
artichoke, tomato, aged balsamic vinegar, fondant potato

beef
grilled 10 oz local beef rib eye,
shallot, forest mushrooms and herbs, melted leek pave

beef
“sous vide” 8 oz local beef tenderloin,
herb butter, fried potato, apple wood smoked bacon

duck
seared white pekin duck breast, leg confit
blood orange, honey roasted pearl onions, fondant potato

pasta
hand made pappardelle pasta,
Atlantic lobster, morels, spring vegetables, herbs, white wine, cream

Dessert

chocolate and pecan torte

ginger and White chocolate cheesecake

crème brule of the day

apple confit tarte

Andrew Stevens of Little Louis' brings home crown in The Great Catch competition - Posted on 14 Jul 2009

By James Foster, Times & Transcript Staff
Source: Times & Transcript

It's another coup for Little Louis' Oyster Bar and its chef Andrew Stevens.

Stevens was the only New Brunswick chef invited to compete in The Great Catch chef competition at a leading seafood show in Halifax last week -- and he creamed the competition.
Continue full story

Valentine's Day - Posted on 16 Jan 2009

Celebrate the day by enjoying our tempting Valentine's Day Table d'Hote menu...
Make reservations by telephone or by email!

$45 per person

oyster velouté “en croute”
velvety New Brunswick oyster soup
topped with golden puff pastry
or
organic greens
baby greens and shoots with crumbled goat cheese,
apple chips and cactus lime vinaigrette
or
asparagus risotto
crispy veal sweetbreads and red wine glace de viande



beef
slow oven roasted strip loin of AAA beef
natural jus, baby potatoes and vegetables roasted in duck fat
or
chicken
oven roasted New Brunswick chicken supreme
forest mushrooms sauce, baby potatoes
and vegetables roasted in duck fat
or
salmon
herb baked Atlantic salmon served with chive beurre blanc,
leek and potato pavé, steamed vegetables



crème brûlé
passion fruit crème brûlé, fresh berries
or
chocolate
rich dark chocolate mousse and silky chocolate terrine,
fresh cream and berries

Upcoming Events - Posted on 15 Jan 2009

Please call, visit or email Little Louis' for information on our upcoming events.

Celebrate the Season with Our Bold New Winter Menu - Posted on 15 Jan 2009

Oysters
Rockefeller 18
oysters cooked with vegetable greens, herbs, bacon and cream
topped with parmesan cheese

Baked Canadian 18
oven baked oysters
topped with smoked salmon and parmesan cheese

Tempura Oysters 18
oysters battered and deep fried served with ponzu dipping sauce

Classic on the shell 18
fresh shucked on the half shell
with verjus mignonette, fresh horseradish and lemon

Oysters naturel 18
fresh shucked oysters of the day
served with house smoked salmon tartare

starters

Mussels 10
½ lb of steamed PEI mussels with red curry coconut and cilantro

Caesar Salad 12
crisp romaine hearts with prosciutto, lobster and granna padano,
drizzled with chunky Caesar dressing

Lobster Bisque 10
creamy New Brunswick lobster bisque
with a dollop of chive crème fresh

Scallops 12
pan seared sea scallops cauliflower purée,
brown butter sauce and house smoked bacon

Escargot “en croute” 9
fricassee of escargot, roasted garlic and shallots,
topped with puff pastry and baked

Smoked Salmon 12
house smoked Atlantic salmon, herbs and baby greens
pickled shallots, chive crème fraîche and caper berries

Soup de jour 8
made daily with seasonal ingredients

Shrimp 12
cold water shrimp sautéed in ginger, sweet corn and garlic.
Served with baby greens and olive bread

mains
Striploin 39
roasted 8 oz USDA prime strip-loin peppercorn and ash crusted
brandy green peppercorn sauce and lobster/leek potato pave

Ribeye 35
grilled 10 oz AAA Alberta Beef Rib-eye
brown butter béarnaise sauce fondant potato

Tenderloin 33
roasted 8 oz local beef tenderloin
honey braised pearl onions, and house smoked bacon
lobster and leek potato pave

Lamb shank 26
lamb shank seasoned with spices and braised in white wine
with gremolata, and saffron risotto

Tuna 29
rare seared Ahi tuna, miso and herb crusted ,toasted pine-nut s
Israeli cous-cous, shallot and black pepper sauce

Salmon 26
pan roasted Atlantic salmon with tomato and lobster butter sauce
green pea and lobster risotto

Pasta 25
Hand made fettucini with your choice of
fresh shellfish and fish or
oven roasted herb chicken

Chicken 25
oven roasted breast of New Brunswick chicken
marinated in herbs and garlic, fondant potato

Desserts 8

chocolate and pecan torte

ginger and White chocolate cheesecake

crème brule of the day

apple confit tarte

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Phone: 506-855-2022
E-mail: dining@littlelouis.ca