Dining Options Recipe
Petit Louis Bistro is open 7 days a week for dinner, with lunch service Tuesday through Friday, and Sunday brunch.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dinner Menu
Lunch Menu
Brunch Menu
Method
Dinner Menu
- 1
Prepare the Marinade
In a small bowl, mix together olive oil, lemon juice, minced garlic, fresh dill, salt, and black pepper.
- 2
Marinate the Salmon
Place the salmon filets in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes.
- 3
Lunch Menu
- 4
Prepare the Salad Base
Wash and chop the romaine lettuce into bite-sized pieces and place in a large salad bowl.
- 5
Grill the Chicken
Season the chicken breast with salt and pepper. Grill it for about 6-7 minutes on each side until fully cooked. Slice into strips.
- 6
Assemble the Salad
Add the grilled chicken strips, croutons, and Caesar dressing to the lettuce. Toss until well combined. Top with Parmesan cheese.
Brunch Menu
- 7
- 8
Cook the Eggs
In a non-stick skillet, melt butter over medium heat. Pour in the egg mixture and cook, stirring gently until the eggs are just set.
- 9
Garnish and Serve
Remove from heat, sprinkle with fresh chives, and serve warm.
