Ludvig's Bistro Online Ordering Menu

Flash sautéed with garlic, harissa, cilantro, lime juice and bread crumbs

Local spot prawns, FV Ocean Cape, tossed with spicy red sauce over grilled bread

Harissa beef skewers with tzatziki sauce, feta, roasted red bell peppers and arugula

Alaskan Weathervane scallops, from Yakutat, grilled over prosciutto, marsala sauce, capers and truffle oil

Sautéed button and oyster mushrooms with marsala, garlic, organic spinach and feta

Sliced bistro bread with our garlic dipping oil and olives

Local Spot Prawns with butter and garlic, served on grilled potato bread roll with tzatziki and garden salad

Served on house-made potato bread bun with cilantro and red onion cabbage slaw, served with caper potato salad

Romaine, Parmigiano-Reggiano, lemon and grilled baguette with our signature garlic Caesar dressing

Romaine, Parmigiano-Reggiano, lemon and grilled baguette with our signature garlic Caesar dressing

Caesar salad with beef tenderloin skewers

Caesar salad with seared scallops

Caesar salad with grilled chicken

Clams, cream, potatoes, chorizo, herbs and spices - gluten free -

Clams, cream, potatoes, chorizo, herbs and spices - gluten free -

Grilled beef tenderloin, served with a sautéed mushroom and sherry sauce, topped with Gorgonzola over cauliflower purée with crispy yam cubes and grilled zucchini - gluten free - Suggested wine pairing: Alexander Valley Cabernet Sauvignon

Traditional Spanish rice dish with scallops, prawns, calamari, rockfish, chicken and chorizo baked with saffron arborio rice, Spanish vegetables garnished with lemon and roasted red bell peppers - gluten free - Suggested wine pairing: Marques de Caceres Rioja Crianza Tempranillo

Traditional Spanish rice dish with scallops, prawns, calamari, rockfish, chicken and chorizo baked with saffron arborio rice, Spanish vegetables garnished with lemon and roasted red bell peppers - gluten free - Suggested wine pairing: Marques de Caceres Rioja Crianza Tempranillo

Prosciutto, house-made chorizo, roasted garlic and chili flakes sautéed and cooked in a tomato cream sauce and tossed with linguini garnished with chiffonade spinach and Parmigiano-Reggiano Suggested wine pairing: Zenato Valpolicella

Sautéed mushrooms, grilled zucchini, basil pesto with local greens and roasted garlic confit

12 oz can

Unfiltered, spicy dark wheat ale, 1 pint

12 oz bottle

Bracingly floral and hoppy, 1 pint

Portugal

1983 Spain

Italy

Dark Belgian chocolate torte with blueberry amaretto coulis sprinkled with Alaska Pure blueberry sea salt

Vanilla bean custard topped with flame torched sugar

12oz can

10.5oz bottle

12oz can

12oz can

12oz can

750 ml bottle