prepared at the table with applewood smoked bacon, fresh baby spinach, sliced mushrooms, thinly sliced red onion, a warm bacon dressing and finished with a hard-boiled egg... price is per guest

stem tomato slices layered with sliced fresh mozzarella, fresh leaf basil, imported extra virgin olive oil and balsamic vinegar.

louis' famous recipe (price is a la carte; potatoes are 2.50 with inclusive priced entree).

served with orange marmalade sauce.

baked with cheddar cheese and presented with miniature pita bread.

two premium lump crab cakes, lightly seasoned and served with two sauces: roasted red pepper coulis and tartar sauce

a la carte only.

with lobster cream sauce.

black angus tenderloin tips seared to desired temperature and served with garlic toast.

served with lemon & cocktail sauce.

imported kasseri cheese flamed tableside, served with pita bread.

served with roasted pepper and sweet basil relish.

with bleu cheese crumbles, diced tomatoes, applewood smoked bacon and creamy roquefort dressing

with tomatoes and cucumbers, choice of dressing

grilled chicken breast over mixed field greens with diced bacon, egg, avocado, tomato and bleu cheese. served with your choice of dressing.

black angus sirloin steak sliced over mixed field greens with pine nuts, sun-dried tomatoes and crumbled bleu cheese and tossed with balsamic vinaigrette.

our caesar salad with either grilled chicken breast or salmon. *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

grilled chicken breast over tomatoes, cucumbers, onions, piquante peppers, kalamata olives, feta cheese, oregano and field greens. may we suggest adding oil and vinegar dressing?

sliced potatoes baked in a cream sauce with three cheeses. (price is a la carte; potatoes are 2.50 with inclusive priced entree).

louis' famous recipe (price is a la carte; potatoes are 2.50 with inclusive priced entree).

(note: price is a la carte; creamed spinach is 2.50 with inclusive priced entree)

served with hollandaise sauce.

served with a brown sugar-cinnamon butter.

endorsed by the american heart association, this steak offers the same health benefits as boneless/skinless chicken breast without sacrificing tenderness or flavor. presented with sauteed shiitake mushrooms.

piedmontese flank steak, marinated and grilled then sliced and served with sauteed whole mushrooms and zip sauce

16-oz. new york strip served on a hot skillet and finished tableside with cadillac sauce, a reduction made with veal demi glace, cabernet, mirepoix and brown sugar.

12 oz. milk fed provimi brand veal, char grilled and presented with sauteed wild mushrooms (seasonal) and madeira wine butter sauce

the most tender of all steaks, our filet mignon is topped with a marinated and char-grilled portabella mushroom and zip sauce.

a tender cut of filet mignon with sauteed whole mushrooms and zip sauce.

the best of the new york and the filet, served au jus.

similar to the porterhouse, with a smaller portion of filet. served au jus.

boneless, very well marbled and very tender. served with zip sauce.

the house favorite, served au jus.

28-30-oz. bone-in aged angus rib-eye, char-grilled and presented with fresh herb butter.

12-oz. top sirloin center cut, very lean, served with tabasco onion straws and zip sauce.

12 oz. of prime domestic rib chops, single cut, herb rubbed and char-grilled . *consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illne

rib and loin chops prepared char-grilled and served au jus, or barbecued with our honey-sweetened sauce.

our three lean chops char-grilled and finished with honey brandy glaze and chopped walnuts.

over 2-lb slab, with louis' honey-sweetened barbeque sauce.

add on to any steak or entree. split, served with drawn butter.

add on to any steak or entree. served with drawn butter and lemon.

add on to any steak or entree. choice of scampi style, fried or coconut fried.

carmelized in butter

fried to golden brown with the kick of tobasco

large traditional style rings

a smaller cut of our boneless prime rib, served au jus. served until we run out.

our standard cut of boneless prime rib, served au jus. served until we run out.

our largest cut of our boneless prime rib, served au jus. served until we run out.

the center-most cut of the tenderloin, cooked to your desired temperature tableside and presented with bouquetiere vegetables and piped potatoes, sauce bearnaise and marchand de vin. price is per couple.

9 oz. tenderloin seasoned and seared tableside with wild mushrooms (seasonal) and christian brothers brandy, finished with veal demi glace and a touch of cream. served with your choice of side dish. price is per couple.

prepared at the table with applewood smoked bacon, fresh baby spinach, sliced mushrooms, thinly sliced onion, warm bacon dressing and finished with a hard-boiled egg.. price is per person

prepared before your eyes from all the classic ingredients. minimum of two persons, a la carte only. price is 8.00 per person. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

split, served with drawn butter and fresh lemon. market price.

served with orange marmalade sauce.

sauteed with lemon and white wine sauce, or fried and served with louis' tartar sauce.

sauteed with lemon caper sauce, or fried and served with lemon.

day boat u-10s, prepared sauteed, fried or char-grilled.

sauteed shrimp, scallops and salmon in a white wine seafood cream sauce served over linguine. (no side).

served with drawn butter and fresh lemon.

served with cocktail sauce and lemon.

louis' famous recipe. served with louis' homemade tartar sauce and fresh lemon.

encrusted in pesto and parmesan cheese and oven-baked.

prepared either pan fried with caper beurre blanc or broiled and served with lemon-garlic butter compound.

blackened or grilled to order, topped with roasted peppers. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

sauteed with fresh mushrooms in marsala wine sauce.

sauteed with mushrooms in a lemon and white wine sauce. (add artichoke hearts and capers for 3.00)

with pasta and sauce marinara.

medallions of veal top round with lump crab, asparagus and sauce bearnaise

sauteed with mushrooms in a lemon and white wine sauce. (add artichoke hearts and capers for 3.00)

sauteed with mushrooms and marsala wine sauce.

with pasta and sauce marinara.

grilled chicken breast tossed with fettuccine alfredo (price is 16 if you add spinach or broccoli

classic recipe, garnished with fresh berries and whipped cream

lavazza (c) espresso-soaked lady fingers layered with cocoa and mascarpone mousse, flavored with kahlua and christian brothers

presented with whipped cream and fresh berries

extra-large homemade cream puff stuffed with haagen-dazs and finished with sanders milk chocolate fudge. ideal for sharing!

milk chocolate fudge over haagen-dazs vanilla ice cream

these desserts are prepared tableside using classic recipes. served over haagen-dazs ice cream. minimum two persons; price is per person

voted "best cake" in detroit!

alternating layers of white and dark mousse and chocolate and yellow cake

seasonal fresh fruit with whipped fresh cream