Dinner

 

Snacks

 

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

 

[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

 

[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      

+crab 8                                                                                                 +bacon 2

+spinach 4                                                                                           +roasted veggies 5

+crab crust (fish/meat) 10                                                             +crawfish grits 5

+mushroom risotto 6                                                                    +Grits 4

+spiced pecans 2

                                                                                                                                                                  

 

Main Plates

 

 

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

 

[BBQ Shrimp & Grits] NOLA Style | Brown Rice Grits | Spinach | ★ 27

 

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

 

[Teres Major]  Toasted Garlic Spinach | Roasted Fingerling Potatoes | Piquillo Relish | Sherry Glaze  ★ 27

 

[Mahi-Mahi]  Crawfish-Sausage Succotash | Spring Onions | Romesco | Rice Grit Fritter | ★ 29

 

[Scallops] Grilled | Stone Ground Grits | Cucumber-Citrus Salad ★ 28   

 

[Short Rib]  Slow Cooked | Loaded Southern Potato Salad | House Bacon | ★ 26

 

[Redfish] or [Salmon] Buttermilk Whipped Potatoes | Corn-Pepper Hash | Crab Butter | ★ 28

 

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

 

[Steak Frites] 16oz Rib eye | Grilled | Parmesan 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

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