Loulou Waiter Menu Training & Service Guide

General Service and Menu Knowledge

Waiters must familiarize themselves with the visual presentation of all dishes using the provided photo menu link: https://menu.loulou.ee/loulou/munad. The sequence of dishes on the website corresponds exactly to the sequence found in this study guide.

A foundational requirement for all staff is the thorough knowledge of primary allergens present in the menu: eggs, gluten, fish, lactose, seafood, and nuts. Additionally, waiters must be proficient in recommending extras to customize dishes. The available extras include: salmon, prosciutto, bacon, grilled sausages, caviar, prawns/shrimps, poached eggs, fried eggs, boiled eggs, avocado, pita, fresh berries, halloumi, and goat cheese.

Staff must also be proactive in offering dietary alternatives to guests. Specifically, any bread product can be substituted with gluten-free bread, and standard milk can be replaced with alternative milk options upon request.

Egg-Based Breakfast Specials

Avocado Cake with Scramble and Grilled Halloumi (SPECIAL LOULOU): This is one of the restaurant's signature "special" items. The base is an avocado cake, which is a patty made from avocado mixed with sweet corn. This patty is topped with a fresh avocado cream, followed by a scramble made from $2$ eggs and grilled halloumi cheese. The halloumi is unique because it is marinated in a mixture of fresh-pressed orange juice and mild chili; the chili is intended to provide a subtle flavor nuance rather than heat. The dish is finished with a dusting of lime zest, green oil, and a light orange-based sauce. It is a very filling dish. Staff should note that it contains pasteurized cheese. Allergens: lactose, eggs, gluten, and seeds.

Perfect English Breakfast: Described as a hearty, "masculine" dish due to its high meat content, it includes fried bacon and oven-baked sausages. The plate is further composed of a grilled tomato, $2$ fried eggs (sunny-side up), kale, beans in tomato sauce, a slice of toasted homemade sourdough bread, and mushrooms prepared in a house-made marinade. It is served with a "ketchunez" sauce (a blend of ketchup and mayonnaise). Sourdough can be replaced with gluten-free bread. Allergens: lactose, eggs, and gluten.

Scrambled Eggs with Salmon or Prosciutto: This dish features a fluffy scramble made from $3$ eggs. It is served on a slice of toasted sourdough bread. Guests may choose between lightly salted salmon or Italian prosciutto as their protein. This dish can be prepared lactose-free upon request because it is cooked with ghee (clarified butter). Allergens: eggs and gluten.

Eggs Benedict with Salmon or Prosciutto (SPECIAL LOULOU): This special dish consists of poached eggs served atop two pan-fried English muffins, which are made from a yeast-leavened sourdough dough. Guests choose between lightly salted salmon or Italian prosciutto. The assembly is covered in a classic, light Hollandaise sauce—a delicate emulsion of egg yolks, melted butter, and lemon juice. Waiters must transport this dish from the kitchen immediately, as it loses heat very quickly. Allergens: eggs and gluten.

Shakshuka: A traditional Israeli-style breakfast consisting of $2$ poached eggs cooked in a mildly spicy base of tomatoes and bell peppers (paprika). It is topped with crumbled feta cheese and garnished with fresh parsley and mustard seeds. It is served with warm pita bread. Important: This dish cannot be made less spicy than its base preparation. Allergens: eggs, lactose, and gluten.

Green Omelette: This delicate, summer-themed omelette is prepared using $3$ eggs and a significant quantity of fresh herbs that are blended into the egg mixture. It is topped with stracciatella cheese and prosciutto crudo. For texture and flavor balance, it is served with roasted pistachios, arugula, and a drizzle of balsamic cream. Allergens: eggs, lactose, nuts.

Turkish Eggs: Based on a classic recipe, this dish features $2$ poached eggs served on a bed of yogurt mixed with various aromatic spices. The Loulou version is enhanced with finely chopped, baked chorizo for a savory, slightly spicy flavor. It is served with warm pita bread. Allergens: eggs, lactose, gluten.

Nordic Breakfast: This Scandinavian-inspired breakfast emphasizes high-quality ingredients and homemade components. It includes fresh, warm sourdough bread served with a house-made whipped butter infused with fermented garlic. The plate features homemade tomato marmalade, slices of Emmental cheese, and a soft-boiled egg with a runny yolk. Allergens: eggs, lactose, gluten.

Specialty Bakes and Toasts

Potato Pancakes (Draniki): These potato pancakes are served with lightly salted salmon, a poached egg, and a fresh side salad. The dish is garnished with trout caviar and a signature cucumber-sour cream sauce. Due to the poached egg, this dish must be served immediately to ensure it remains hot. Allergens: lactose, eggs, and gluten.

Avocado Toast Trio: This dish consists of $3$ individual English muffins made from sourdough yeast dough. Each muffin is spread with fresh avocado cream and topped with crumbled feta cheese. Each of the three pieces features a unique topping: one has marinated grilled paprika, the second has a poached egg, and the third has fresh cucumber that has been soaked in cucumber water. This dish must be served quickly to keep the egg warm. Allergens: lactose, eggs, and gluten.

Stracciatella Toast (SPECIAL LOULOU): Served on wholegrain bread, this toast is topped with avocado cream, stracciatella cheese, and lightly salted salmon. It is finished with lamb's lettuce and crushed pistachios. It is highly recommended to suggest a poached egg as an extra for this dish. Allergens: lactose, gluten, fish, and nuts.

Shrimp Toast: This toast uses a soft brioche bun as a base. It is spread with a cheddar-chili sauce and fresh avocado cream, then topped with tiger prawns and a poached egg. Allergens: gluten, seafood, eggs.

Savory Syrniki (SPECIAL LOULOU): These are savory cottage cheese pancakes made with mozzarella cheese and spinach, fried until golden brown. They are served with a side of lightly smoked sour cream, "kimchi" style cucumbers, and lightly salted salmon. A sprinkle of sesame seeds provides an Asian-inspired accent and extra texture. Allergens: lactose, fish, seeds.

Zucchini Waffle (SPECIAL LOULOU): A guest favorite, this delicate waffle is made from zucchini and served with a creamy cream cheese, trout caviar, and lightly salted salmon. It is topped with grated Parmesan cheese. It is recommended to suggest adding a poached egg. Allergens: lactose, gluten, and fish.

Tuna Melt: A hot sandwich made with sourdough bread toasted until crispy. The filling consists of tuna, capers, a small amount of mild jalapeño for slight spice, and cheddar cheese. The cheese is melted to create an "oozing" effect. Because it is quite rich, it is recommended for sharing (it comes pre-cut into two halves) and pairs well with a selection from the eggs section. Allergens: fish, lactose, gluten.

Tomato and Stracciatella Toast: This features fresh seeded sourdough bread toasted until crunchy. It is topped with homemade pesto sauce, stracciatella cheese, and cherry tomatoes that have been roasted with herbs and olive oil. The dish is finished with fresh greens, roasted almonds, and balsamic cream. Allergens: lactose, nuts, gluten.

Drip Bagel: Known informally as the "hangover dish," this warm bagel is filled with crispy chicken and a light garlic aioli sauce. The center of the bagel holds a poached egg, and the entire dish is smothered in a warm cheddar sauce containing mild jalapeño. It is served with house-made kimchi-style cucumbers. Allergens: gluten, eggs, lactose.

Porridges and Grains

Buckwheat with Pesto: Buckwheat is sautéed with pesto, spinach, and kale. It is served with a poached egg and a light "cap" of Parmesan foam. This dish can be made vegan by omitting the egg and the Parmesan foam. Allergens: lactose, eggs.

Savory Porridge: This porridge is made from gluten-free whole grain oats and milk. It is served with a poached egg, a combination of fresh and sun-dried tomatoes, and a warm Parmesan sauce. It is topped with an additional generous serving of grated Parmesan. The cheese used is pasteurized and lactose-free. Waiters should confirm if the guest requires the dish to be strictly gluten-free or lactose-free (standard plant milks may contain sugar, but can be used as substitutes). It can also be prepared with water. Allergens: lactose, eggs.

Oatmeal Porridge: Prepared with gluten-free whole grain oats and milk, which can be substituted with lactose-free, coconut, oat, or almond milk. It is topped with fresh berries and homemade granola containing nuts. It can be made with water and without added sugar upon request. Allergens: lactose, nuts, and honey (found in the granola).

Rice Porridge with Coconut Milk: A dairy-free option made with coconut milk and rice. It is served with fresh mango and toasted coconut chips, then garnished with homemade black sesame and poppy seed crisps. Allergens: seeds.

Desserts and Sweets

Sweet Syrniki: These are delicate cottage cheese pancakes made with minimal flour. They are deep-fried (though this detail is only mentioned if the guest asks) and served in a portion of $4$ balls with sour cream and jam. Allergens: lactose, gluten.

Tiramisu: A classic Italian dessert served in the traditional style of home restaurants—scooped with a spoon directly from a large tray. It is promoted as the most authentic tiramisu available outside of Italy. Allergens: gluten, lactose, eggs.

Brioche with Banana (SPECIAL LOULOU): A freshly baked brioche topped with stracciatella cheese and caramelized banana. It is garnished with house-made caramelized walnuts and almonds. The cheese used is pasteurized. Allergens: lactose, gluten, and nuts.

French Croissant: A traditional, buttery, high-quality croissant served fresh from the oven. Service Rule: Always offer this to guests ordering coffee (especially coffee to go). If ordered with coffee, the croissant must be served immediately to ensure the guest doesn't finish their drink before the pastry arrives. Allergens: lactose, gluten, eggs.

Almond Croissant: This is a premium sweet pastry served fresh from the oven with a rich marzipan filling, almond flakes, and dried rose petals. Important: The croissant on the display counter is for decoration only; the preparation time for a fresh one is $7 \times 10$ minutes. Allergens: lactose, gluten, eggs, and nuts.

Saaremaa Natural Yogurt: A dessert that is not overly sweet, served with homemade raspberry jam and homemade granola with nuts. Allergens: lactose, honey, and nuts.

Raspberry Sorbet: A refreshing scoop of raspberry sorbet topped with a signature mascarpone cream and almond crumble. Allergens: lactose, nuts.

Lime Sorbet with Mango Cream: A scoop of lime sorbet served with homemade almond crumble, mango cream, and a crispy sesame-poppy seed chip. Allergens: nuts, seeds.

Lunch Menu

Pasta (Tagliatelle) with Chicken or Prosciutto: The base for both options is tagliatelle pasta tossed in a creamy sauce with goat cheese and sun-dried tomatoes. It is finished with chili oil to balance the creaminess with a slight heat. Guests can choose either Prosciutto Crudo or Chicken Breast as the protein. Allergens: gluten, lactose.

French Fries: Served with homemade aioli sauce and a topping of grated Parmesan cheese. Allergens: lactose (cheese), eggs (aioli).

Sweet Potato Fries: Served with homemade aioli sauce and grated Parmesan cheese. Allergens: lactose, eggs.

Ramen: A rich chicken broth served with egg noodles, grilled chicken thigh, a soft-boiled egg with a creamy yolk, shimeji mushrooms, green onions, and sesame seeds. It is served with a wedge of lime and a light touch of chili heat. Allergens: gluten, eggs, seeds.

Green Salad: A base of romaine and frillice lettuce mixed with cucumber, roasted pumpkin seeds, and Parmesan cheese. It is dressed with a light citronette (lemon-based) sauce. Waiters should suggest adding crispy chicken or prawns to make it a fuller meal. Allergens: lactose (cheese).