Reno’s MOST unique dining experience
| Bar Menu |
|
| Burgers/Sandwiches served with your choice of French Fries, Basque Beans, or House Salad. Add Garlic Fries for $1.00. | |
| Louis’ Burger – $9.95 | Dry Jack Cheese Plate – $5.00 |
| Chorizo Burger – $9.95 | Fried Zucchini – $4.00 |
| Chorizo Sandwich – $6.95 | Garlic Fries – $4.00 |
| The Lamb Dip – $ 9.95 | Cheese Sticks – $5.00 |
| Chicken Sandwich – $7.95 | Chicken Wings (7) – $5.00 |
| The Basque Burger – $10.95 | |
Dinner/Afari
| Dinner served daily from 5:30 – 9:30. Meals are served in the traditional basque family style which includes soup of the day, french bread, basque beans, salad, french fries, first course, main entree, dessert, and complimentary house wine or soft drink. |
| Bar Menu items may be served in the dining room as an entree choice. The price and side dishes will be the same as a traditional $24.95 dinner. |
| Entrees |
| Sweetbreads – $24.95 |
| 10 oz Top Sirloin Steak – $24.95 |
| Roast Leg of Lamb – $24.95 |
| 12 oz New York Steak – $26.95 |
| Lamb Chops – $26.95 |
Louis Daily Specials – $24.95
| *specials are subject to change | |
| Monday | Friday |
| Soup – Chorizo & Potato | Soup – Clam Chowder |
| First Course – Oxtails Bourguignon | First Course – Mussels & Rice |
| Entree – Salmon | Entree – Salmon, Prime Rib |
| Tuesday | Saturday |
| Soup – Split Pea | Soup – Vegetable |
| First Course – Beef Tongue | First Course – Chicken & Rice |
| Entree – Fish of the Day, Prime Rib | Entree – Lomo |
| Wednesday | Sunday |
| Soup – Beef Barley | Soup – Chicken & Rice |
| First Course – Beef Tongue | First Course – Oxtails Bourguignon |
| Entree – Lomo, Sauteed Shrimp | Entree – Salmon |
| Thursday | |
| Soup – Vegetable | |
| First Course – Chicken Basquaise | |
| Entree – Rabbit | |
| Dessert/Postre | |
| Ice Cream with Chocolate Sauce | Dry Jack Cheese Plate |
| Signature Drink/Sinadura Edari | |
| Picon Punch – $4.00 The Picon Punch, which is known in some corners as the “Basque cocktail” is based on a bitter orange spirit called Amer Picon made of bitter oranges, gentian and cinchona. It was invented by a Frenchman named Gaëtan Picon in 1837, and the drink evolved from a French aperitif and stomachic on its own through the hands of the Italians and apparently into the hands of the Basques, especially in the earlier Boarding Houses and then the Basque-American restaurants. | |