Appetizers

Whole clams in a 1/2 shell covered in herbs and bread crumbs

Fresh tomatoes, cucumbers and onions over crisp lettuce

Combination of Veal, Pigs Feet and Tripe

Octopus prepared in the tradition of Galicia

Diced pork chop meat marinated in paprika, garlic and other classic Spanish spices

A hold over from when Casa Luis served Mexican food as well as Spanish food

Shrimp sautéd in garlic and olive oil

A classic, cold cooked shrimp served with cocktail sauce

Littleneck clams in a delicious marinera sauce

Shrimp and scallop salad, served chilled