Appetizers

Seared and served with Japanese Seaweed Salad, Pickled Ginger, Wasabi and Ginger-Soy Vinaigrette

Snails Baked in Garlic Butter, Shallots and Pernod served with French Bread

Balsamic Marinated and Grilled Portabello Mushroom with Crabmeat, Bechamel Sauce and Melted Parmesan and Asiago Cheeses.

Chilled Steamed Shrimp served with Absolut Citron Vodka-Spiked Cocktail Sauce.

Six Plump, Lightly Breaded Oysters served with Our Creole Remoulade Sauce.