Recipes

Escargots a la Bourguignonne

Potted Crab

Seafood Antipasto Alla Venezia

Whenever we serve oysters our goal is to open them fresh, saving as much of their liquor as possible, and to serve them quickly and ice cold. Mix together a small bowl of salted water and use a pastry brush to clean off any grit remaining on the serving shells. At the moment we love gorgeous, tiny Fanny Bays and Kuomamotos, but we are always open to new experiences where oysters are concerned. For a quick sauce, try a tiny bit of red or green salsa on fresh oysters—delicious!

Potato Flaked Prawns on a Bed of Asparagus