Menu
Soups
Ouisie’s Seafood Gumbo Cup 5. Bowl 7.
Roasted Corn Chowder Cup 6. Bowl 8.
Appetizers
Warm Sea Scallops 14.
with orange glazed sauce, salmon roe,
frisee leaves, fried capers, drizzled
with arugula oil and port wine.
Seared Quail Breast 10.
filled with baby leeks & asparagus
served with apricot sauce and frisee salad.
Ouisie’s Crab Cakes 9.
with red & jalapeno sauces and corn relish.
Fried Vegetable Cake 7.
with roasted tomato cream sauce
and wilted frisee lettuce and fried onions.
Salads
Roasted Fennel & Celery Root Salad 8.
mix greens, roasted tomatoes, Asian pears,
red gala apples, tossed apple cider lemon vinaigrette.
Strawberry & Gala Apple Salad 9.
with baby spinach, candied pecans,
gorgonzola cheese, tossed with balsamic vinaigrette.
Tangerine & Pomegranate Salad 10.
organic Boston lettuce, feta cheese, toasted almonds,
green onions, tossed with jalapeno
& cilantro vinaigrette.
Ouisie’s Heirloom Tomato Caprice 9.
with fresh basil, mozzarella cheese,
olive relish drizzled with arugula oil
and port wine reduction, tossed
with citrus dressing.
Poultry
Ouisie’s Chicken Fried Chicken 25.
with garlic mashed potatoes, Lucy’s corn pudding
and mustard greens.
Lemon Pepper Airline Chicken 24.
served with primavera fettuccini pasta
in a sage cream sauce.
Bacon Wrapped Quail
& Grilled Wild Boar Sausage 25.
filled with ground veal apples, fine herbs
& prosciutto, served with sweet mashed potatoes
and sautéed green beans.
Seafood
Seafood Crepes 25.
2 crepes filled with jumbo crab, fish and shrimp in a
Bechamel sauce with Parmesan and grilled asparagus.
Grilled Alaskan Halibut with Chimichurri 30.
with orzo pasta with cherry tomatoes, zucchini squash,
roasted corn, fresh basil tossed with E. V. O. O.
Heart Healthy Flounder Roulade 28.
Filled with spinach, sundried tomatoes, feta cheese
served with roasted vegetables.
Pesto & Almond Crusted Wild Salmon 32.
with mashed saffron potatoes and grilled white asparagus.
Shrimp and Cheese Grits 25.
spicy sauté of gulf shrimp, mushrooms,
bacon, and scallions, served over cheese grits.
Meat
Grilled Black Angus Rib Eye with Port Wine Demi-glace 29.
topped with sautéed mushroom and bell peppers
served with scallop potatoes.
Ouisie’s Bacon Wrapped Beef Tenderloin with Bordelaise Sauce 32.
with macaroni and sautéed green beans with diced tomatoes.
Herb Crusted Venison Back Strap 32.
with blackberry sauce served with fingerling potatoes
and grilled asparagus.
Pork Osso Buco with Tomatillo Sauce 27.
served with herb mashed potatoes and grilled white asparagus.
Seared Veal Medallions with Morel Cream Sauce 30.
With mashed celery root and sautéed green beans.