Our new oyster-inspired tasting menu will be available for dinner from January 18-23.
The whole party does not have to participate. No substitutions.
Please mention you would like the oyster tasting menu when making your reservation.
First Course: Half Dozen Shucked Raw Oysters
3 Premium Gulf Murder Point Oysters and 3 East Coast Oysters
Suggested Pairings: Roederer Estate Brut – Anderson Valley – California - $14
Poet’s Leap Riesling – Columbia Valley – Washington - $14
Second Course: Baked Oyster Brennan's
Crabmeat Topped with Champagne Fennel Cream and Trout Roe
Suggested Pairings: Nicolas Feuillatte Brut Reserve – Champagne - $17
Michel Armand Sancerre – France - $16
Third Course: Pan Seared Chef Choice Fish & Oysters
Finished with Saffron Cream and Crispy Fried Oysters with Asparagus Risotto
Suggested Pairings: Pol Roger Brut – Champagne - $20
Thierry et Pascale Matrot Bourgogne Blanc - $17
Fourth Course: Roasted Bandera Quail
Creole Oyster Stuffing, Shellacked with Bourbon Old Fashion Demi-Glace
Suggested Pairings: Chateau Breze Brut Rose – Loire Valley – France - $15
Soter North Valley Pinot Noir – Willamette Valley – Oregon - $16
Fifth Course: Bread Pudding Souffle
Queen of Creole Desserts with Rye Whiskey Sauce
Suggested Pairings: Jeio Prosecco – Italy - $11
Roederer Estate Brut – Anderson Valley – California - $14
Pol Roger Brut – Champagne - $20