Abe & Louie’s invites guests to celebrate Easter weekend with a special holiday brunch and dinner, featuring a selection of signature dishes, seasonal specialties, and handcrafted cocktails.
Brunch (11am- 3pm)
The special brunch menu features Benedicts, including the Abe & Louie’s Benedict with smoked ham and béarnaise, Crab Cake Benedict with Old Bay hollandaise, and Filet Mignon Benedict with béarnaise. The Three Ways Benedict combines filet mignon, crab, and smoked ham with hollandaise.
Omelettes include Ham & Gruyère, Crab & Asparagus with goat cheese and hollandaise, and a vegetarian option with Mushrooms, Spinach & Tomato with Swiss cheese. Additional options include Caramelized Banana French Toast with maple syrup and pecans and Crispy Chicken & Waffles with cinnamon-honey butter.
The Easter cocktail menu includes the Grand Mimosa with Grand Marnier, sparkling wine, and orange juice, plus Mimosas and Bellinis, available by the glass or bottomless. Other options include the Aperol Spritz, Hugo Spritz, and a zero-proof Peach & Grapefruit Spritz. The Shrimp Bloody Mary features Tito’s vodka, shrimp, pickle-stuffed olives, pickled asparagus, cucumber, and celery.
Dinner (3pm- 10pm)
For dinner, Abe & Louie’s presents a selection of expertly prepared entrées, including the Herb-Crusted Prime Rib, served with au jus and horseradish sauce, the Salmon Wellington, featuring spinach, mushrooms, and a grain mustard sauce, and the Rack of Lamb, complemented by pistachio-mint pesto and asparagus. To finish the evening, guests can indulge in the rich and decadent Chocolate Raspberry Crème Brûlée.
Reservations are available on OpenTable