Seared and served with Japanese Seaweed Salad, Pickled Ginger, Wasabi and Ginger-Soy Vinaigrette
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.
Snails Baked in Garlic Butter, Shallots and Pernod served with French Bread
Six Plump, Lightly Breaded Oysters served with Our Creole Remoulade Sauce.