Little Louis

05/31/2026

We are incredibly proud and humbled to be featured alongside some amazing East Coast talent to discuss how we're adapting to changes in the seafood industry. A huge thank you to our amazing team who makes magic happen in the kitchen every single day, and to all of you for continuing to support what we do.

Nous sommes incroyablement fiers et touchés d’être présentés aux côtés de talents exceptionnels de la côte Est pour discuter de notre façon de nous adapter aux changements de l’industrie de la pêche. Un immense merci à notre équipe extraordinaire qui fait de la magie en cuisine chaque jour, et à vous tous pour votre soutien continu.

With declines in popular seafood fisheries, Maritime restaurants are creatively rising to the occasion

05/26/2026

Spotted Wolffish wrapped in guanciale, served alongside a fresh pea & herb beurre blanc, roasted and fermented Tokyo turnips, and delicate local watercress gnudi. We’ve finished the dish with shaved purple daikon, mustard greens, and wolffish chicharrones for the perfect crunch.

Beautifully balanced and ready for dinner.

Loup tacheté enroulé de guanciale, servi avec du beurre blanc aux pois frais et aux herbes, des navets de Tokyo rôtis et fermentés et des ghudis délicats au cresson. Nous avons terminé le plat avec du daikon violet en copeaux, feuilles de moutarde ainsi que des chicharronnes de loup tacheté pour ajouter un croquant parfait.

Magnifiquement équilibré et prêt à servir.

05/07/2026

Spring on a Plate! 🦀

We've just added a new appetizer to the menu that really captures this time of year. It’s built around fresh Shippagan crab and the first of the season’s wild asparagus.

The Details:
Shippagan Crab • White & Wild Asparagus • Watercress & Wild Ramp Emulsion • Egg Yolk Coulis • Tempura Miner’s Lettuce

Weekend Update:
Saturday is now fully booked, but we still have a few openings for tomorrow night.

Hope to see you there!

05/03/2026

This weeks feature is a personal favourite—it's refined, rich, and perfect for sharing (or keeping all to yourself).

We are thrilled to share our Prime Rib Raviolo. This dish is carefully composed with:

Prime rib, shiitake mushrooms and silky parsnip puree

A vibrant watercress pesto

Decadent seared foie gras

Finished with the delicate richness of cured egg yolk

It is the perfect way to begin your evening! Stop by this week to try it for yourself.