APPETIZERS 
SOUP DU JOUR
PLOUF LOSTER BISQUE with Emmental Cheese, Garlic Croutons and Aïoli
Tropezienne of Smoked Salmon and Fresh Dungeness Crab Salad
Basil Savory Crème Chantilly
SALAD OF BABY LETTUCE with Fines Herbs and Dijon Mustard Vinaigrette
SELECTION OF OYSTERS ON THE HALF SHELL with Shallot Vinegar, Lemon
and Szechwan Pepper Mignonette
Homemade Fish Quenelles Shellfish and Bacon Sauce
Fried Local Ridgeback Shrimps French Cocktail Sauce
AHI TUNA BRUSCHETTA with a Chiffonade Niçoise
Leek and Goat Cheese Tartelette with Mixed Greens Salad
Sautéed Monterey Calamari Potatoes and Warm Aïoli
“Mishima Farm” Kobe Beef Carpaccio
with Arugula, Parmesan Cheese, Pistou, Capers, Rosemary Garlic Olive Oil
Hot Oysters Chives and Citrus Cream Sauce