Dinner

 

Snacks

 

[Chef’s Board] House made Charcuterie & Small Bites | Ask Server | Mkt $

 

[Burrata] Creamy Milk Cheese | Pesto | Grilled Flat Bread | 13

 

[Shrimp Crunch] Crispy Shrimp | Sweet Pepper - Cilantro Slaw | 17

 

[Crab Cake] Green Tomato Pico | Local Sausage Cracklins | Chile Butter | 18

 

[Crispy Oysters] Tabasco Aioli | Local Greens | Lemon Vinaigrette | 15

 

[Mushroom Toast] Caramelized Onion Mornay | Parmesan | Baguette | 12

 

[Crawfish Fondue] House-Cut Steak Fries | 17

           

[Salmon Dip] House Toast | 6.5 Minute Egg | Sweet Pepper-Caper Relish | 12

 

[Onion Rings] Smoked Tomato Remoulade | 8

 

Salads

 

[Seared Beef] Spinach | Grilled Portabella | Spiced Pecans | Goat Cheese | Candied Bacon | Basil-Balsamic |17

 

[Country Ham] Griddled Ham | 6 min Egg | Crispy Chicken Skin | Piquillo Peppers | Cornbread Croutons | grilled Red Onion | Local Lettuce | Honey Mustard | 16

 

[Shrimp] Green Goddess | Grilled Jumbo Gulf Shrimp | Avocado | Local Lettuce | Toasted Pine Nuts | Feta |20

 

[House] Local Lettuce Mix | Roasted Tomatoes | Red Onion | Cucumber | Radish | Fresh Mozzarella Cheese | Tarragon-Mustard Vinaigrette |7sm-11lrg

 

[Anti-Caesar] Romaine | Parmesan | Lou’s Anchovy-less Dressing |7sm -11lrg

 

Add-Ons & Sides:

+grilled chicken 5                                                                            +feta/mozz/goat 2

+gulf jumbo shrimp 3 each                                                           +maytag blue 3

+bronzed Scallops 6 each                                                             +braised sprouts 5

+crawfish 7                                                                                         +spiced pecans 2

+crab 8                                                                                                +bacon 2

+spinach 4                                                                                         +roasted veggies 5

+crab crust 10                                                                                  +crawfish grits 5

+mushroom risotto 6                                                                  +grits 4

                                                                                                                                                                  

 

 

 

Main Plates

 

[Pork 2-Way] Grilled Rib Chop | Loaded Cornbread | Braised Greens | Smoked Ham Hock Ragout | ★ 26

 

[Bouillabaisse] Mussels | Shrimp | Scallops| Sausage | Seafood Broth | Toast ★ 27

 

[Natural Chicken] Grilled “Coq au Vin” Style | Local Carrots | Roasted Potatoes ★ 26

 

[Teres Major] Toasted Garlic Spinach | Creamy Yukon Mash | Smoked & Grilled Mushrooms | Sherry Glaze  ★ 27

 

[Grilled Filet-O-Fish] | See Server For Details | ★ Mkt

 

[Scallops] Grilled | Stone Ground Grits | Fall Greens Salad | ★ 28   

 

[Short Rib] Slow Cooked | Crispy Sweet Potato Wedges | House Bacon | ★ 26

 

[Redfish] or [Salmon] Creamy Yukon Mash | Corn Hash | Crab Butter | ★ 28

 

[Filet] Roasted Local Vegetables | Twice Baked Potato | Bacon Jam | Port Glaze★ 35

 

[Steak Frites] 16oz Rib eye | Grilled | Parmesan Curly Fries | Cauliflower | Sauce Au Poivre | ★ 36

 

[Risotto] Baby Gulf Shrimp | Asparagus | Shallots | Parmesan | ★ 26

 

[Mushroom Burger] Swiss | Mushroom Ragout | French Onion Sauce | ★ 17

 

[D-LUXE’ Burger] Smoked Gouda Cheese | Pork Belly | Sunny Egg | Lettuce | Pickle | Onion | BBQ Aioli | ★ 17

 

[No7 Burger]  Provolone | Candied Bacon | Caramelized Red Onion | Grilled Green Tomatoes | Smoked Tomato-Bacon Aioli | ★ 16

 

 

We Proudly Serv Gulf seafood & other sustainable fish.

Lou’s Full-Serv thanks our local farmers: Kazery Farms / Salad Days / Two Dog Farms / Home Place Pastures / Kin Growers

 

 

Lou’s Full-Serv Neighborhood Kitchen

904B East Fortification St Jackson, MS 39202 601.487.6359

Louis LaRose, Owner-Chef & Victoria LaRose Owner-Manager

Hunter Evans – Chef De Cuisine Ashley Dollar - Manager

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