Abe & Louie’s unveiled a menu update at its Boca Raton location at 2200 Glades Rd. The revamped dinner menu showcases various enticing new dishes, with the Million Dollar Baked Potato standing out—adorned with Ossetra caviar and crème fraîche for an opulent take on a classic favorite. Other noteworthy additions feature Bacon-Wrapped Diver Scallops glazed with grain mustard, Hand-Cut Beef Tenderloin Tartare accompanied by truffle kettle chips, and Escargots en Croûte, which present a delightful garlic-parsley butter filling encased in puff pastry. For the main course, highlights include a Rack of Lamb served with herb-roasted potatoes and pistachio pesto, an 8 oz filet mignon paired with crab-stuffed prawns in an indulgent Surf & Turf, and a Crab-Stuffed Local Snapper complemented by whipped potatoes and a rich tomato lobster sauce.
“Our goal has always been to elevate the Abe & Louie’s experience by introducing new dishes that perfectly complement our timeless classics,” Michael Ferraro says, Vice President of Food and Beverage at Tavistock Restaurant Collection. “These additions bring a fresh perspective to our renowned menu, blending rich tradition with innovative culinary techniques. We are excited to present these new creations, which seamlessly marry the best of both worlds.”
The updated dinner menu at Abe & Louie’s introduces several standout dishes, with the Million Dollar Baked Potato taking center stage—topped with Ossetra caviar and crème fraîche for a luxurious twist on a classic. Other new additions include Bacon-Wrapped Diver Scallops with a grain mustard glaze, Hand-Cut Beef Tenderloin Tartare with truffle kettle chips, and Escargots en Croûte featuring garlic-parsley butter in puff pastry. Main course highlights include the Rack of Lamb with herb-roasted potatoes and pistachio pesto, an 8 oz filet mignon paired with crab-stuffed prawns in the Surf & Turf, and Crab-Stuffed Local Snapper served with whipped potatoes and a rich tomato lobster sauce.
The revamped menu also includes new options for lunch and brunch, promising that every dining experience at Abe & Louie’s is enjoyable and unforgettable. Guests can indulge in gourmet sandwiches, such as the Lobster Club, featuring layers of bacon, lettuce, tomato, and mayonnaise nestled between brioche slices. Another highlight is the signature Abe’s Prime Cheeseburger, topped with caramelized onions and cheddar cheese. For those in the mood for something lighter, the Raw Bar offers a variety of fresh seafood choices.
The new brunch offerings feature creative twists on beloved classics, such as the Caramelized Banana French Toast, drizzled with maple syrup and sprinkled with pecans for a delightful morning treat. For those craving something savory, the crab and asparagus omelet is a perfect choice, filled with cheddar and topped with a rich hollandaise sauce. The updated menu still pays homage to traditional favorites, offering a variety of Benedicts and the hearty Boylston Breakfast, making Sunday brunch at Abe & Louie’s a cherished occasion and a delicious experience.
The beverage menu elevates THE dining experience with a touch of sophistication, showcasing a selection of innovative cocktails like the Raspberry 75 and the Lavender Lemon Drop, ideal for enjoying the meal. Wine lovers will be delighted by the extensive list featuring global options, ensuring a perfect match for any dish. For those who relish brunch, the choice of bottomless Mimosas or Bellinis captures the relaxed and indulgent spirit of weekend dining, turning each sip into a delightful celebration of flavor.
Abe & Louie’s is committed to offering the highest quality cuts of meat, featuring specialty Wagyu selections like the Westholme Filet Mignon from Queensland, Australia. As a member of the Tavistock Restaurant Collection, Abe & Louie’s prides itself on delivering outstanding service and remarkable flavors, all within an atmosphere that perfectly blends sophistication and comfort.
