Click to see a sample of Lou's menu (requires Acrobat)

Our seasonal menu changes throughout the week, depending on what looks delicious at the farmers market. All produce is sourced from local farmers, the meat we serve is raised without antibiotics or hormones, and the fish we serve is wild, never farmed. On Mondays, Lou offers a seasonal three course wine tasting supper. Our chef, DJ Olsen, sources most of our produce from the big Wednesday farmers market in Santa Monica. Sometimes we purchase fresh, locally caught fish from Anjin II from the market. In addition DJ crafts our own bacon, country pâté, rilettes, and sometimes fresh sausage, all from Niman Ranch pork. We also proudly offer Armandino Batali's salumi from Seattle. Our coffee is from Monkey & Son, Fair Trade certified and organic.

Our chalkboard shows the origins of our cheese.

Cheese is a natural accompaniment to wine, and our cheese plank features a changing selection of domestic artisanal and farmstead cheeses such as Soyoung Scanlan's Andante cheeses (Petaluma), Sally Jackson's sheep and goat cheeses (Washington state), Twig Farm goat cheese (Vermont), Hook's 10 year cheddar (Wisconsin), and Rinconada Dairy Chapparal. Oh, and if you're curious about those big, buttery green olives we serve, they're nocellara olives from Castelvetrano, Siciliy.

Lou’s cheese plank

Our cheese plank features a changing selection of domestic farmstead and artisan cheeses.
  • On most nights our cheesplank contains a nice chunk of the best superaged cheddar in the whole wide world, Hook’s 10 year cheddar, made by Tony and Julie Hook of Mineral Point, Wisconsin.
  • Our plank always contains a triple cream, sometimes washed-rind, cow’s milk cheese served ripe (but not too) like Sir Francis Drake, a seasonal Cowgirl Creamery cheese pressed with herbs that grow around the dairy.
  • Goat’s milk cheeses like Twig Farm’s Goat Tomme, Sid Cook’s Snow White, Loni Fondiller’s Mixed Emotion or one of Sonyoung Scanlan’s Andante cheeses; good for pairing with higher acid white wines and also off-dry Loire chenin blanc.
  • Sheep’s milk cheeses such as Sally Jackson and Bellwether Pepato; great pairing with many white and lighter-bodied red wines. 
  • Blue cheeses like Rogue Creamery Smoky Blue or  Hook’s Tislton Point, or Shepherd’s Way Big Wood’s Blue;  great with sparkling wine and also sweet wines.
July 17th, 2009 | Category: / menu | One comment