FRUITS DE MER

Question 1

Petit Plateau

Answer 1

6 East Coast Oysters (raw)
6 West Coast Oysters (raw)
5 Cocktail Shrimp
2 Crab Mayo Shells
1 Whole Lobster (chilled, half shell)
2 Scallops (raw, crudo style)

Question 2

The plateaus are also served with:

Answer 2

Cocktail sauce - chili sauce, Worcestershire sauce, ketchup, lemon & lime juice, grated horseradish

Mignonette -champagne vinegar, black pepper, shallots, and chopped herbs (parsley & chives), Calabrian chiles

Lemon aioli- dukes mayonnaise, lemon juice, salt

Housemade Hot Sauce assorted chili and vinegar-based hot sauce. Very tangy.

Housemade saltine-style crackers and a wrapped lemon half

Question 3

Le Chaude Marcel (HOT)

Answer 3

6 Oysters
1 Whole lobster
2 Scallops
3 Shrimp
Baked in a pan with herb butter, garnished with wrapped lemons, dashi

Question 4

Oysters of the Moment

Answer 4

Guests have a choice of east and/or west, as well as how many. Selections change daily, refer to pre-shift notes for daily
offerings.

Question 5

Crab Mayonnaise

Answer 5

Alabama jumbo lump crab meat is lightly dressed with mayonnaise, chives, and lemon juice. It is finished with a small
scoop of smoked trout roe, and is served on ice with housemade saltine-style crackers and a wrapped emit

Question 6

Shrimp Cocktail

Answer 6

5 prices of shrimp are poached in a court bouillon and chilled, served with cocktail sauce and lemon aioli

Question 7

Caviar Classique

Answer 7

We offer three tiers of product: American Hackleback, Classic Osetra, and Golden Ossetra.
Served with several garnishes: crème Fraiche, Hand cut Steak Tartare, sieved egg yolk, sieved egg white, minced
shallots, and blini (small “pancakes” with minimal flavor so they do not overpower the caviar)