They bring cheese toast made from their French baguettes when you sit. The cheese has penetrated the bread and has lots of flavor from seasonings and herbs. Quite addictive. By it is my usual preprandial cocktail. It is a Negroni straight up. It is composed of equal parts gin, Campari and sweet vermouth. It is an excellent aperitif to stimulate your appetite while calming your nerves
Chef Dennis’ Original Oyster Doubloon, Wilted Fresh “Rockefeller” Spinach came next. This was a very satisfying riff on Oysters Rockefeller. The doubloon consisted of oyster dressing formed into a patty and pan sauteed. It sits on wilted spinach with an anise undertone. Topped by fresh lump crabmeat and a nice lemon butter sauce it stood out. The doubloon possessed a nice strong oyster flavor and when all the parts where consumed together it had the taste of an really great Rockefeller. As I love the taste of oysters I was extremely happy with the dish.
Cornmeal Crusted Snapper Fillet, Crabmeat & Toasted Almonds Topped With Lump Crabmeat, Almonds, And A “Meuniere” Beurre Blanc. I was in the mood for fish but I had some trepedations about going with this. Cornmeal crusted catfish is good but on snapper and I have a thing about nuts with food. But I am also adventurous and willing to try new things especially coming out a kitchen of a recognised chef. In the end I loved it. The crust seemed more corn flour and delectably seasoned. It certainly contrasted well with the fish. The crisp and crunchy crust and the sweet and moist fish. The slivered almonds were pan toasted. This resulted in a nutty sweet flavor that boosted the sweetness of the crab. Again there was a contrast of crisp and soft. You got two things that had two layers of flavor. Put together they surpassed the sum of their parts. The sauce brought them together.