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Starters & Salads
The Original Taster Plate a combination of 3 salads: egg salad, pimento cheese, house salad, garnished with sliced apples, dill pickles, and the South’s favorite cracker, Saltines.
Smoked Salmon and Trout garnished with chopped onion, capers, sour cream, fresh dill and thin sliced Ballymaloe brown bread.
Crispy Fried Gulf Oysters lightly coated in seasoned cornmeal served with our house Jalapeno tartar and cocktail sauces.
House Country Pate, rough in texture and peppery, made with chicken livers and hot sausage, caramelized onions, butter and brandy, garnished with sliced apples and cognitions, served with French bread.
Ouisie’s House Salad is prepared with Romaine, leaf lettuces, house citrus vinaigrette, Parmesan and house made croutons. with grilled chicken or grilled shrimp.
Seasonal Vegetable and Couscous Salad accented with asparagus & broccoli, feta cheese and tomato.
The Stilton Kit is a salad of Romaine lettuce, Arugula & Belgian endive with a classic French vinaigrette surrounded with crumbled Stilton cheese, toasted walnuts, sliced pears and cracked pepper. with grilled chicken or grilled shrimp.
Salad of Grapefruit, Avocado and Red Onion on Romaine lettuce, Belgian endive and honey lime poppy seed dressing. with grilled chicken or grilled shrimp
Sandwiches
Open Face Tuna Salad Sandwich
Fresh tuna tossed with apple, celery, and scallions tossed in lemon oilive oil dressing with fresh basil with toasted walnut raisin bread.
7 oz. Tenderloin Burger on Rosemary Focaccia with bacon, pepper Jack cheese, lettuce, tomato, onion, and parmesan fries.
Ouisie’s BLT on whole wheat bread with thick bacon with lettuce, tomatoes, Jack cheese and jalapeno mayonnaise, and our house made potato chips.
The Best Grilled Mozzarella Cheese Sandwich on sourdough bread with Paula’s fresh mozzarella, sliced tomatoes and fresh basil with anchovy butter on the side.
Marinated & Grilled Portobello Mushroom on Olive Rosemary Bread with caramalized onions, roasted red peppers, blue cheese, lettuce and sun-dried tomatoes
Specialties
Grilled Salmon with Butterflied Shrimp with Orange Lemon butter served on a pecan crusted potato cake and two scrambled eggs, melons and mango salsa.
Panned Chicken Breast filled with Prosciutto and Gruyere cheese topped with sautéed lump crabmeat accompanied by two eggs tossed in a light tomato sauce.
Best Eggs Benedict Two poached eggs atop slices of Canadian bacon, toasted English muffins draped with Hollandaise and accompanied by cheese grits and roasted tomato and sliced melons.
Luncheon Entrees
Grilled Beef Medallions and Egg with Bernaise sauce, pecan crusted potato cake and poached egg, asparagus and roasted tomato
Tortilla de Patata is a layer of potatoes combined with green chilies, caramelized onions, bacon and eggs and baked then topped with sliced avocados, corn salsa and surrounded with grilled butterfly Gulf Shrimp.
Vegetarian Omelet filled with bell peppers, red onions, mushrooms, tomatoes, celery, and cheese seasoned with garlic and fresh herbs, served with fresh fruit.
Asparagus Omelet filled with Prosciutto, Asparagus and Gruyere cheese served with fresh fruit.
Salmon Napoleon is layers of salmon, jumbo lump crab and crisp sesame seed phyllo served with ginger rice and asparagus in a tangy tomato sauce.
Vegetable Harvest a variety of seasonal spring vegetables served with garlic herbed olive oil and French bread for dipping.
Chicken a la Juanita Airline chicken breast topped with poblano pesto, green chilis, Jack cheese, fresh corn and scallion saute, oven dried tomatoes, Pico de Gallo and sour cream
Crispy Fried Gulf Oysters with Maytag Blue Cheese Coleslaw, Southern tomato salad, house jalapeno tarter and cocktail sauces
Shrimp and Cheese Grits, adapted from the late chef Bill Neal’s recipe, a spicy sauté of Gulf shrimp, mushrooms, bacon and scallions over cheese grits.
Heart Healthy Salmon may be grilled or poached and is served with arugula, spinach and grilled tomato and a cucumber mint and dill yogurt.
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