Appetizers
Little Bites of Rare Tuna with Grilled Focaccia Bread & Manchego
Cheese with a fine chunky mix of olives,sun-dried tomatoes, garlic and fresh herbs.
Smoked Salmon with chopped onion, capers, sour cream, Ballymaloe Irish brown bread and fresh dill.
Scallop Sandwich with Crispy Shrimp sandwiched in a gently sauted Scallop served on spicy cabbage & a lemon butter sauce. Crab Tower layers of fresh avocado, tomatoes and jumbo lump crab with a basil olive oil and micro greens.
Fried Gulf Coast Oysters in a coat of seasoned cornmeal with jalapeno tartar and cocktail sauces.
Crispy Crab Cakes with corn relish and our house jalapeno tartar and cocktail sauces.
Brandied Oysters Reminiscent of flavors of New Orleans and inspired by my grandmother Lucy, these oysters are poached in a spicy brothy reductionof butter, scallions, garlic, Worstershire & parsley, and then flamed with Brandy. Served with French bread for dipping.
You cant go wrong. Ask your waiter.
Salads
Ouisies House Salad Romaine and leaf lettuces with our House Citrus Vinaigrette, grated Parmesan cheese & croutons.
Lump Crabmeat & Sliced Tomatoes with lemon vinaigrette & house mayonnaise drizzle,fried capers withmicro greens & Arugula
Grapefruit, Avocado and Red Onion on Romaine lettuce, Belgian enpe and Ouisies Honey-Lime Poppy Seed dressing Stilton Salada toss of Romaine, Arugula and Belgian enpe, French vinaigrette, fresh pear slices, toasted walnuts and cracked pepper
Pecan Salad with mixed greens, sliced pears & apples, candied pecans, goatcheese crostinis with a honey balsamic vinaigrette
Entrees
Crispy Snapper on a bed of cabbage & green leaf steamed in lime ginger broth served with clams, shrimp & lump crab with a lemony herb butter sauce.
Shrimp Curry with a lemon ginger rice with English peas & condiments: chopped peanuts, scallions, crisp bacon, banana and avocado, yogurt with mint & basilwith house made Suneetas Tomato Chutney.
Pepper Crusted Yellow Fin Tuna Seared rare, drizzled with Port reduction, sauted spinach and crispy haystack potatoes.
Herb Crusted Scallops with seafood and asparagus risotto on spinach with a lemon butter emulsion.
Crispy Panned Chicken with Creole Mustard Sauce. Roasted bell peppers and artichokes with spinach fettucini in a marinara sauce.
A Brace of Roasted Quail and Apple Smoked Bacon with veal & apple stuffing with Proscuitto and sage on herb cornbread with orange cilantro lime buerre blanc, mashed sweet potatoes with Parmesan, black pepper & orange, sauted Brussels Sprouts.
Veal Chop with Lemon Veal Demi-Glacewild rice risotto with mushroom butternut and braised leeks.
Veal Picatta in Lemon Caper Sauce and Spinach Linguini.
Prime Blackened Rib Eye with a Texas Size twice baked potato & green beans with onions & garlic.
Prime New York Strip with green garlic onion butter servedwith Lobster mashed potatoes & asparagus.
Bacon Wrapped Prime Beef Tenderloin with sauted mushrooms Au Jus, Ouisies 3-Cheese Macaroni and Haricots.
Grilled Lamb Chops with fingerling potatoes, carrots, turnips & asparagus
Seafood Crepes Two seafood crepes filled with shrimp, super lump crab meat and red snapper in a classic Bchamel Sauce accompanied by Asparagus.
Red Snapper Filet with Brandied Oysters This lucky Red Snapper from the Gulf of Mexico is prepared with the sassy sauce our BrandiedOysters are cooked in.Reminiscent of flavors of New Orleans and inspired by my grandmotherLucy, these oysters are poached in a spicy brothy reduction of butter, scallions, garlic, Worstershire & parsley, and then flamed with Brandy. Enjoy this combination snapper and oysters with the French bread for dipping along with asparagus and Louisiana s favorite starch, rice.
You cant go wrong. Ask your waiter.
House Specialties
Shrimp and Cheese Grits adapted from the late great Chef Bill Neals recipe, this favorite of ours is a spicy saut of Gulf Shrimp, mushrooms, bacon and scallions over cheese grits.
Gulf Coast Jumbo Crab Cake served on tomato with fennel confit & wilted arugula with jumbo lump crab sauted in a lemon butter herb sauce
Fried Gulf Coast Oyster Dinner Served with Maytag Blue Cheese cole slaw and a southern tomato salad and served with Ouisies Jalapeno Tartar and Red sauces
Heart Healthy Salmon Grilled or Poached with steamed broccoli, fresh spinach and garlic sauted in extra virgin olive oil with lemon zest, roasted tomatoes with basil.
Pan Roasted Chicken with Running Gear topped with artichoke hearts, English peas and mushrooms in a lemon butter emulsion sauce with mashed potatoes.
Chicken a la Juanita Chicken breast with a sautee of poblano pesto, green chilies, Jack cheese, fresh corn kernels and scallions with sundried tomatoes, Pico de gallo and sour cream, black beans and crispy corn tortillas.
The Ouisies Original Chicken Fried Steak
with The WorksComeswith mashed potatoes and black pepper milk gravy, black eyed peas,mustard greens and Lucys Corn Pudding.
The Original Texas Venison Chicken Fried Steak
Back Strap of Axis prepared the way the chuck wagon cooks fixed em when out on the trail or for the Boss back at the ranch house. Pounded out pieces of venison were dipped in seasoned flour and skillet-fried over a camp fire. Tonight we bring it into our kitchen to pan-fry some beautiful Axis Back Strap medallions til crispy and serving em with, a mess of greens, wild Rice Risotto with butternut Squash, mushrooms and Lucys Corn Pudding. Cream Biscuits will be served to round this out along with extra gravy on the side. Lemon Pie awaits in the wings.
Three Cheese Macaroni and Cheese made with aged white cheddar, Monterey Jack and Parmesan baked with cream with buttery toasted bread crumbs.
and Furthermore...
Creamy Mashed Potatoes
Grilled Asparagus
Grilled Seasonal Vegetables
Cheese Grits
Green Beans
Sauted Spinach with Garlic and Lemon
Ouisies 3 Cheese Macaroni and Cheese
Assorted Sauted Mushrooms
Lucys Corn Pudding
Ouisies Green Onion Garlic Bread with Parmesan
We only use U.S.D.A. certified Prime Beef
No outside food or drinks allowed
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