Raw Bar

Cocktail sauce, horseradish and lemon

Garlic butter and white wine

Baked with spinach, shallots and Pernod

Baked with breadcrumbs, parmisan and pancetta

Served cold with tomato, jalapeno, shallots and champagne vinegar

Served cold with sour cream, caviar and a splash of vodka

Atlantic Ocean, juicy, briny, firm and plump, clean and fresh

British Columbia, Plump and sweet, meaty with a hint of salt, mild watermelon finish

Japan Region, Deep-cut fluted shell, rich in buttery flavor, slightly salty, sweet and fruity finish.

Pacific Ocean, Salty, very meaty, pronounced fruity finish.

Baked with spinach, shallots and Pernod

Baked with breadcrumbs, parmisan and pancetta.

Served cold with tomato, jalapeno, shallots and champagne vinegar.

Served cold with sour cream, caviar and a splash of vodka.

Shrimp, served chilled with cocktail sauce and lemon or hot with drawn butter.

Served with warm drawn butter.

Served with garlic butter and a white wine sauce.

Marinated with jalapenos, tomatoes, cilantro and avocado.

Marinated in grapefruit and lime juice with cucumbers, pepperoncinis, tomato and cilantro.

6 clams, 3 fresh florida oysters, 4 peel-and-eat shrimp, 6 mussels and 1 king crab leg served in taquila butter.

There is an increased risk associated with certain especially vulnerable consumers eating such foods in raw or undercooked form. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the consumer's risk of food borne illness.