Giant Crab Cake
A giant crab cake is made with classic ingredients served in a hot cast iron skillet and a fabulous roasted red pepper aioli!
A giant crab cake is made with classic ingredients served in a hot cast iron skillet and a fabulous roasted red pepper aioli!
Snail porridge is a delicious and novel way to enjoy escargot, inspired by Heston Blumenthal and the team at The Fat Duck.
Seared fois gras with apple compote is far tastier than the other primary French food groups. Wouldn’t you agree?
Artichoke Dip is the perfect snack for entertaining, or for a quiet evening binging your favorite TV series. Customize it to suit your taste!
If you’re a carnivore these amazingly delicious palm cakes will make you re-think everything about vegetarian dishes and have you coming back for more!
Seared scallop on pea puree is a delicious appetizer that makes a beautiful presentation – then exceeds your expectation for flavor!
With due respect to Mr. Rockefeller, Cajun/Creole Oysters Bienville reign supreme in the baked oyster world!
Coquille St Jacques is the easiest French dish you can imagine. Make it the focal point of dinner and your guests will gush with complements.
The aroma and flavor of elusive and pricey morel mushrooms are unsurpassed in the fungi kingdom, but sometimes you gotta have ’em!
Rolled Oysters were created by Italian bar owners in the 1800’s and free with any beer or whiskey. Better than the stale nuts you get today!
Fresh, crisp, acidic Argentinian red shrimp ceviche paired with a Spanish Albarino wine makes the perfect appetizer!
Deviled eggs with Cranberry jelly, alongside our chipped beef cheese ball help us make it all the way to dinner for our Thanksgiving feast!