Appetizers

House Pate homeade pate served with warm bread

Mussels large mussels sauteed in herbs and wine

Oysters on the Half Shell six shucked raw oysters

Shrimp Cocktail four jumbo shrimp served with Key-lime cocktail sauce

Calamari flash fried and tossed with parmesan, lemon zest, and garlic. Topped with a tomato-caper beurre blanc

Barbequed Shrimp stuffed with Andouille sausage and wrapped in apple wood smoked bacon with a smokey barbeque sauce

Fried Shrimp a house specialty, three fried jumbo shrimp served with key lime cocktail sauce or remoulade

Oysters Rockefeller topped with a blend of spinach, Pernod, apple wood smoked bacon, and parmesan

Escargot sauteed in butter and garlic, served on mushroom duxelle and finished under the broiler

Creamy Brie baked with roasted garlic and almonds. Served with seasonal fruit

Cajun Jumbo Shrimp sauteed with mushrooms and topped with Cajun cream sauce. Served over toast points

Alexander's Crab Soup cream based with a hint of Sherry

Lobster Bisque rich and creamy with lobster meat