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crab Louis |
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And with crab Louis, he advises a crisp French chablis or a lighter unoaked chardonnay. Dishes from the kitchen, headed by skillful chef David Northrup, can be old-fashioned favorites like lobster thermidor (current price $37), a vertical white pot of great onion soup ($5) and a crab louis salad ($12), or such contemporary favorites as a superb tuna tartare appetizer ($10) and a beautifully executed piece of cedar-planked roasted salmon ($18), appropriate with red wine because of its beurre rouge (red butter) sauce. |
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