Dinner

 

Snacks

 

[Chef’s Board] House made Meats | Veggies | Small Bites | Ask Server | Mkt $

 

[Shrimp Crunch] Crispy Shrimp | Chili Aioli | Pepper Slaw | 17

 

[Crab Cake] Local Sausage Cracklins | Chile Butter | 18

 

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

 

[Mushroom Toast] Roasted Garlic & Leek Mornay | Parmesan | Baguette | 12

 

[Crawfish Fondue] Cheesy asF….. | House-Cut & Seasoned Steak Fries | 17

           

[Salmon Dip] House Smoked | 6.5 Minute Egg | House Toast | Pepper Relish | 12

 

[Raw Oysters] Ask Your Server Yo! MKT $

 

[Onion Rings] Good’N Thin | Smoked Tomato Remoulade | 8

 

Salads

 

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

 

[Shrimp] Garlic & Herb Grilled Gulf Shrimp | Grilled Corn | Marinated Cukes | Salad Days Lettuce | Burratta Bread | Lemon Vinaigrette 22

 

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

 

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

 

Add-Ons & Sides:

 +grilled chicken 6                                                                           

+mozz/goat 2

+gulf jumbo shrimp 3 each                                                               

+crawfish grits 5

+bronzed Scallops 6 each                                                                

+braised sprouts 5

+crawfish 8      

+mushroom risotto 6

+crab 10                                                                                         

+candied bacon 3

+spinach 4

+roasted veggies 5  

   

                                                                                 

                   

 

                                                                                                                                                             

Main Plates

 

[Pork 2-Way] Grilled Rib Chop | Loaded Cornbread | Local Greens | Ham & Okra “Stew” | ★ 26

 

[Risotto] Baby Gulf Shrimp | Asparagus | Lemon ★ 26

 

[Cast Iron Chicken] Skillet Crisp’d | Root Vegetables | Pistou ★ 26

 

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

 

[‘Filet-O-Fish’] Nightly | See Server For Details ★ Mkt

 

[Scallops] Stone Ground Grits | Benton’s Ham & Sprout Salad | Cheese Cracker Gremolata ★ 28   

 

[Short Rib] Slow Cooked | “Hasherole” | House Bacon | Pan Sauce ★ 26

 

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

 

[Mahi-Mahi] Grilled | Local Vegetable Succotash ★ 26

 

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

 

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

 

[French Onion Burger] Swiss | Mushroom Ragout | Onion Strings | French Onion Aioli | ★ 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 / Little Blue Stem Farms / The Garden Pharmacy /

 

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 – Dining Room Manager

 

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