Tuna Tataki
Served over flat bread with guacamole, finished with spicy lemon aioli.
Fried Oysters
On a bed of spinach and Brie cheese, finished with horseradish aioli.
Escargots De Bourgongne
With Pernod-garlic butter.
Cheese & Charcuterie Plate
Assorted cheeses, house pate and cured meats.
Redfish Beignets
With spicy Gribiche sauce.