Contemporary French Cuisine – raw, clean, simple, elegant
OUR MENUS
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Tuesday-Saturday: 6pm-10.30pm
The Louie dinner is meant to celebrate generosity and conviviality, through sharing little plates and seafood from the raw bar, or relish one of the signature mains. Bon appétit!
Make a reservation
Starters
Starters
Oysters
Carlingford (IRL)
5
La Boudeuse (FR)
6.5
Gillardeau (FR)
6.5
Maldon (ENG)
4
Specials
CAVIAR, OSCIETRA PRESTIGE (50g)
150
LE GRAND PLATEAU LOUIE
95
LE PLATEAU LOUIE XIV
180
With 30gr Oscietra Caviar
Raw bar
CHILLED PRAWNS
17
Bourbon Louie Cocktail Sauce
SEA BASS CARPACCIO
23
Apple, Lime, Baeri Caviar
SESAME CRUSTED TUNA
17
Horseradish, Citrus & Soy
SALMON GRAVALX
19
Baeri Caviar, Avocado, Yuzu Dressing, Pumpernickel Toast
YELLOW TAIL CRUDO
21
Green Tomato, Ginger, Chili Oil
SCOTTISH HAND DIVED SCALLOPS
16
Mixed Summer Radishes, Grapefruit & Mint Dressing
Small plates & salads
Small plates & salads
Small plates
Purple Artichoke Carpaccio
(vg)
18
Lemon Oil, Kalamata Olives, Baby Basil
Lobster roll (200 gr)
36
Brioche, Dill Mayonnaise, Seasoned Potato Crisps
Crispy Calamari
15
Cajun Spice, Lobster Mayonnaise
Knife cut steak tartare
19
Baguette Crostini
Foie gras terrine
29
Fig jam, Country toast
Salads
GREEN BEANS
(v)
13
Paris Mushrooms, Hazelnuts, Wholegrain Mustard Dressing
STRACCIATELLA
(v)
15
Heirloom Tomatoes, Lovage Dressing, Basil Seeds
CHILLED LOBSTER
29
Baby Gem, Avocado, Pink Grapefruit, Lemon Citrus Dressing
Baby Lettuce Hearts, Cashew
(vg)
14
Cashew Dressing, Croutons, Cheese
House Smoked Tuna Loin
24
Watercress Salad, Summer Radishes, Horseradish Dressing
Mains
Mains
To share
Whole lobster
95
Tagliolini, Butter Sauce
Whole Dover Sole (On the bone)
95
Grilled or Meuniere
Côte de boeuf (1 kg)
130
Peppercorn Sauce, Béarnaise
Black truffle rigatoni
(v)
85
Parmesan Emulsion
Add Fresh Truffle
5 / gr
Sides
French Fries
7
Bearnaise or Peppercorn Sauce
3
Steamed Broccoli
8
Green Salad
6.5
Herb Crushed Potatoes
6.5
French Baguette & Butter
5
Add Fresh Truffle
5 / gr
Mains
Roasted filet of Halibut
39
Summer Vegetables, Lobster Veloute
Roasted sea bream
31
Herb Crushed Potatoes, Sauce Vierge
Ratatouille
(vg)
23
Spiced Sauce, Shoestring Potatoes
New york strip steak
55
Herb Dressing & Red Wine Jus or Peppercorn Sauce
Roasted corn fed chicken breast
32
Artichokes, Pine Nuts & Tarragon Salsa
Saturday: 12pm-2:30pm
Louie’s Saturday brunch is designed to start the best day of the week right, with a fine selection from the raw bar and deliciously comforting classics.
Make a reservation
Starters
Starters
Oysters
Carlingford (IRL)
5
La Boudeuse (FR)
6.5
Gillardeau (FR)
6.5
Maldon (ENG)
4
Specials
LE GRAND PLATEAU LOUIE
95
LE PLATEAU LOUIE XIV
180
With 30gr Oscietra Caviar
Raw Bar
Chilled prawns
17
Bourbon Louie Cocktail Sauce
Salmon gravalx
19
Baeri Caviar, Avocado, Yuzu Dressing, Pumpernickel Toast
Yellow tail crudo
21
Green Tomato, Ginger, Chili Oil
Seabass carpaccio
23
Apple, Lime, Caviar
Sesame crusted tuna
17
Horseradish, Citrus & Soy
Scottish hand dived scallops
16
Mixed Summer Radishes, Grapefruit & Mint Dressing
Brunch
Brunch
Eggs benedict, hollandaise
Streaky Bacon
13
Salmon Gravalx
16
Mushrooms
14
Buttermilk fried chicken burger
17
Celeriac Remoulade, Caviar
Baby Lettuce Heart, Cashew
(vg)
14
Cashew Dressing, Croutons, Cheese
House Smoked Tuna Loin
24
Watercress Salad, Summer Radishes, Horseradish Dressing
New york strip steak and egg
32
Spiced Herb Dressing, Red Wine Jus
Lobster roll
36
Brioche Bun, Dill Mayonnaise, Seasoned Potato Crisps
Louie’s bbq shrimp
25
Spiced Butter Sauce, Sourdough Toast
New orleans beignets
9
Southern pecan pie
13
Cream, Spiced Pecan
French Toast
15
Glazed Berries, Chantilly
Sides
French Fries
7
Steamed Broccoli
8
Green Salad
6.5
Peppercorn Sauce
3
Drinks
Drinks
Coffees & teas
Espresso
4
Cappuccino
4.5
Tea
4
Earl Grey, Black Assam, Verbena, Mountain Mint
Tea by Lalani
5
Darjeeling Green, Imperial Black, Himalayan Oolong
Bloody Mary
12
Milk punch
12
Bourbon, Milk, Vanilla, Nutmeg
Common’s advocate
12
Cassis, Cherry, Cacao, White Wine
Baked spritz
12
Spiced Pineapple, Sparkling Wine
Southern knickerbocker
12
Bacardi Rum, Strawberry, Prune
Juices
5
Apple, Orange, Pineapple, Cranberry, Tomato
The Louie desserts are as complex-free as they are indulging, bringing the most beloved sweet treats into the present with a little fun and flair.
Make a reservation
Desserts
Desserts
Head Pastry Chef: Michael D'Angelo
To share
Tarte tatin traditionnelle
29
Vanilla Ice Cream
Peach Pavlova
24
Amalfi Lemon & Peach Compote, Cream, Peach Sorbet
Chouquettes
11
Bourbon Custard - Red Berry Sauce
Strawberry Tart
25
Almond Frangipane, Cream
Desserts
Southern pecan pie
13
Cream, Spiced Pecan
Warm chocolate fondant
14
Pistachio Ice Cream (Allow 10 min)
Brillat - Savarin
13
Triple Cream Cow's Milk Cheese
Selection of sorbets
(vg)
8
Basil & Lime Sorbet, Raspberry
Drinks
Drinks
Sweet wines
15ml
25ml
50ml
100ml
Riversaltes Ambré, Chez Jau, Languedoc, France 2007
15ml
25ml
50ml
100ml
-
-
-
10
Muffato, Castello della Sala, Antinori, Umbria, Italy 2018
15ml
25ml
50ml
100ml
-
-
-
16
Sauternes, Castelnau de Suduiraunt, Bordeaux, France 2010
15ml
25ml
50ml
100ml
-
-
-
16
Passito di Pantelleria, Ben Ryé, Donnafugata, Sicily, Italy 2020
15ml
25ml
50ml
100ml
-
-
-
22
Remy Martin XO
15ml
25ml
50ml
100ml
-
-
-
38
Remy Martin Louis XIII
15ml
25ml
50ml
100ml
90
150
300
-
Wine Flight
A taste of 3 Sweet Wines selected by our Sommelier
15ml
25ml
50ml
100ml
-
-
22
-
A taste of 3 Sweet Wines selected by our Sommelier
Coffees & Teas
Coffees & Teas
Coffees
Difference coffee
Yellow Bourbon Daterra, Brazil
4
Jamaica Blue Mountain, Jamaica
9
Finca La Pastoria, Swiss Water Decaf, Guatemala
4
Teas and Infusions
Teas
By Lalani
Mountain Mint
4
Lemon Verbena
4
Linden
4
Elderflower
4
Infusions
By Nazani
Assam Malt 2nd Flush, 2020
4
Chardwar Garden, Assam, India
India 2nd Flush, 2020
5
Rohini Garden Darjeeling Green, India
Nepal, Autumn 2018
5
Jun Chiyabari Garden, Hile, Nepal
Himalayan Bouquet Oolong, Autumn 2017
5
Jun Chiyabari Garden, Hile, Nepal
Kenya
4
Fresh Mint Tea
4
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Tuesday-Saturday: 6-6.30pm and 10-10.30pm
To ensure that theatre enthusiasts have ample time to enjoy their meal before or after their performance, Louie’s pre- and post-theatre menu is thoughtfully designed to accommodate the show’s schedules.
Two courses: £33 – Three courses: £36
(One dish per course)
Make a reservation
The Courses
The Courses
First Course
STRACCIATELLA
(v)
Heirloom Tomatoes, Lovage Dressing, Basil Seeds
HOUSE CURED SALMON GRAVALX
Baeri Caviar, Avocado, Yuzu Dressing, Pumpernickel Toast
BABY LETTUCE HEARTS, CASHEW
(vg)
Cashew Dressing, Croutons, Cheese
Second Course
TAGLIOLINI
Artichoke, Lovage & Pine Nuts
CORNISH SEA BREAM FILLET
Braised Kale, Horseradish & Basil Sauce
BUTTERMILK CHICKEN BURGER
Celeriac Remoulade, Caviar, French Fries
Third Course
CHOUQUETTES, BOURBON CREAM
COMPLIMENTARY COCKTAIL
Baked Spritz
Spiced Pineapple, Sparkling Wine
Sides
French Fries
7
Green Salad
6.5
French Baguette & Butter
5
Before you order, please inform our staff if you have any food allergies.
Prices inclusive of vat at 20%. A discretionary service charge of 15% will be added to your bill.
