Le Moo DINNER MENU

 

PRINCE EDWARD ISLAND MUSSELS: Mussels, shallots, white wine-butter broth, fingerling potato chips, roasted garlic,touch of Sriracha, French baguette 16

STEAK TARTARE, PRIME: Minced prime tenderloin, cornichons, capers, egg, mustard, micro greens, crostini; topped with fresh egg yolk 28

ROASTED BONE MARROW: Parmesan-crusted bone marrow, veal glace, parsley-shallot-caper salad, crostini 13

 

BRAISED LAMB RIBS: Cumin and coriander-braised lamb ribs, honey-harissa chili glaze 26

NY TRIBECA OVEN BREADS WITH THREE SAUCES: A must-try from Kevin’s NY agency days. A selection of fresh TriBeCa Oven breads with five-mushroom stroganoff sauce, KT’s white cheese queso and country bacon gravy 12

COLOSSAL SHRIMP COCKTAIL: Four colossal tiger prawns, tail-on, house-made cocktail sauce, grilled lemon 28

WAGYU PIGS IN A BLANKET: Wagyu hot dogs, Point Reyes bleu cheese, croissant-wrapped, bacon jam  15

DRUNK-CUT FRIES: Random-cut, double-fried, light Sriracha ketchup, house-made ranch dressing 7

 

KT’S FAMOUS SPINACH QUESO: The Louisville Original: white pepper jack cheese, spinach; tortilla chips, pork rinds 12

A quart of our famous queso prepared to-go; with chips 30

 

GROUND CHORIZO & WHITE BEAN SOUP: Chorizo, white beans, kale, cheddar, pico de gallo 7

CRAB-CORN CHOWDER: Lump blue crab, corn, bacon, house-made croutons, chives 10 

THE LE MOO CAESAR: Romaine lettuce, Caesar dressing, bacon, poached egg, French baguettecroutons, Parmesan cheese; with anchovies unless requested otherwise 9/14

HARICOTS VERTS & ASPARAGUS SALAD: Steamed haricots verts, shaved asparagus, roasted tomatoes, burrata cheese,crispy country ham, Bourbon Barrel sorghum, almond pesto, balsamic glaze 15 

SALMON-BABY SPINACH SALAD: Pan-seared rosemary sea salt-rubbed Scottish salmon, baby spinach, artichokehearts, mushrooms, cucumber, shaved onion, lemon-dill crème fraîche  22

ROMAINE WEDGE SALAD: Crisp romaine hearts, Point Reyes bleu cheese, French baguette croutons, grapetomatoes, toasted pecans, warm brown sugar-bacon dressing 9/14

HOUSE SALAD: Spring mix, romaine lettuce, tomatoes, red onions, cucumber, cheddar, croutons 8

HOUSE-MADE DRESSINGS 
Buttermilk ranch, Point Reyes bleu cheese, warm brown sugar-bacon, traditional Caesar, lemon-dill crème fraîche, balsamic vinaigrette, oil and vinegar 

 

RIBEYE (includes one side)

  • 14-oz. Choice 39 

  • 14-oz. Prime 52

  • 16-oz. Dry-aged Bone-in 59

NEW YORK STRIP (includes one side)

  • 14-oz. Choice 39 

  • 14-oz. Prime 52

  • 16-oz. Dry-aged Bone-in 64

FILET (includes one side)

  • 8-oz. Choice 42

  • 8- or 12-oz. Prime 53/74

  • 10-oz. Grade-8 American Wagyu 78

 

SAUCES & ADDITIONS 

  • Traditional bordelaise (red wine reduction, shallots, bone marrow, veal glace)

  • Traditional béarnaise (clarified butter, egg yolk, white wine vinegar, tarragon reduction)   7

  • Diane (five-mushroom medley, bourbon, Dijon mustard, cream)   7

  • Bourbon-spiked five-mushroom medley, caramelized pearl onions  7

  • Truffle-Wagyu butter

  • Point Reyes bleu cheese crust 5 

  • Pan-seared foie gras 18 

  • Au poivre (bourbon/peppercorn)  8

12-OZ. CERTIFIED MAINE LOBSTER TAIL 
S
erved as an entrée or as an addition to any steak with drawn French butter 42

10-OZ. ALASKA COAST ALASKAN KING CRAB LEGS 
Served as an addition to any entrée or steak (at least 1⁄2 lb.) with drawn French butter 30 

STEAK SIDES 

  • Skillet-fried mashed potatoes

  • Le Moo’s sliced loaded baked potato

  • Drunk-Cut fries

  • Five-mushroom medley

  • Parmesan-Kenny’s white cheddar grits cakes

  • Peruvian gigante lima beans

  • Sautéed asparagus

  • Grammaw Ev’s braised collard greens with country ham

 

32-OZ. TOMAHAWK RIBEYE 
The ultimate bone-in ribeye, Le Moo’s 32-oz. Certified Angus Beef tomahawk (cowboy cut) boasts a mellow taste abundant in marbling and rich in flavor. With one side. 89

18-OZ. TENDERLOIN FLIGHT 
6-oz. Choice6-oz Prime6-oz WagyuWith one side. 99

32-OZ. CAB T-BONE 
Highly marbled, 32-oz. strip-tenderloin Certified Angus Beef.Lightly seasoned.With one side. 92 

10-OZ. MIYAZAKI, JAPAN GRADE A-5 WORLD-CLASS WAGYU $248

EXCLUSIVE Le Moo EXPERIENCE |

Table-side Chef's Presentation and Miyazaki Wagyu Certificate

STEAK DIANE, PRIME: Flame-broiled prime sirloin, bourbon-sautéed mushrooms, skillet-fried mashed potatoes, sautéed asparagus, bourbon-veal glace; prepared medium unless requested otherwise 35 

MOM’S STEAK & EGGS: Myra’s 8-oz. flame-broiled Certified Angus Beef flat iron steak, poached eggs, crispy fried potatoes, house-made bacon gravy; prepared medium unless requested otherwise 28 

BEEF STROGANOFF: Fresh, local pappardelle pasta, sautéed Certified Angus Beef flank steak, five-mushroommedley, pearl onions, beef velouté, sour cream 24

BURGER AND FRIES: 10-oz. Kentucky Black Hawk Farms grass-fed, grain-finished beef, roasted Roma tomatoes, pickled red onions, hybrid iceberg-romaine lettuce, crispy country ham, double layer of Tillamook Cheddar, sliced country dill pickles, fresh house-made roasted garlic mayonnaise, house-made Sriracha ketchup, toasted fresh brioche bun. With Le Moo’s house-prepared extra crispy random-sized Drunk-Cut fries. (Prepared medium unless requested otherwise.) 18

 
 

ONE POUND ALASKA COAST KING CRAB LEGS:
Four steamed Alaska coast (Bering Strait) Alaskan King Crab Legs (16-19-oz.) with drawn French butter 64 | Each additional lb. $49 

SALMON: Pan-seared Scottish salmon, Parmesan and Kenny’s white Cheddar cheese grits cakes,sautéed asparagus, saffron beurre blanc 32 

TEXAS RED FISH: Pan-seared Texas redfish, edamame-rye bread crust, skillet-fried mashed potatoes, bacon-braised cabbage, sorghum butter (cabbage can be made without bacon) 29 

JUMBO SEA SCALLOPS: Pan-seared scallops, wild mushroom cream sauce, crispy country ham, sautéedasparagus, pork rind garnish 42 

 

 

PORK CHOP, PRIME: 16-oz. prime bone-in pork chop, bourbon-maple glaze, Parmesan-Kenny’s white cheddarcheese grits cakes, sautéed asparagus 36 

 

CHERRY-BALSAMIC CHICKEN: Pan-seared airline chicken breast, sweet and tart cherry-balsamic demi glace,skillet-fried mashed potatoes, sautéed asparagus 26

 

 

 

Fish/Poultry/Pork/Vegan SIDES 

  • Random-sized crispy Drunk-Cut fries, house-made ranch dressing, Sriracha ketchup

  • Skillet-fried sour cream mashed potatoes, Parmesan cheese

  • Sliced baked potato, Kenny’s Cheddar and Parmesan cheeses, bacon, butter, sour cream 8

  • Kenny’s white cheddar and parmesan Weisenberger grits cakes 6 

  • Sautéed Peruvian gigante lima beans, shallots, crispy country ham (can be made without ham)

  • Sautéed asparagus 6

  • Sautéed five-mushroom medley (cremini, white, shiitake, oyster, portobello with a hint of bourbon)

  • Grammaw Ev’s braised collard greens with country ham 5 

  • TRIBECA OVEN BAKERY BREAD BASKET: Mix of New York’s famous TriBeCa Oven Bakery breads (vegan, kosher, no trans or saturated fats) Choice of house-made sorghum butter or whipped French butter 8

 

 

 

Vegan and special dietary options:
The Le Moo chefs will do their best to accommodate all special requests. Please ask your server.

 

 

 

Gluten-free options: 
The following items are or can be made gluten-free:

  • chili

  • all salads

  • mussels

  • scallops

  • KT’s queso

  • lamb ribs

  • steak tartare

  • Le Moo’s Drunk-Cut fries

  • all single steaks

  • salmon

  • pork chop entrées

  • chicken entrées

 
 

Le Moo HOURS:

BRUNCH

 

EVERY DAY

10am - 3pm

 

DINNER

 

SUNDAY-THURSDAY

5pm - 10pm

 

​FRIDAY-SATURDAY

5pm - 11pm

 

 

FIND​ Le Moo:

ADDRESS

 

2300 Lexington Rd.

Louisville, KY 40206

T  /  502.458.8888

 

© 2018 Belle Noble Entertainment Group, LLC

Drunk Cut Fries