Appetizers

~ APPETIZERS ~ SPECIALTY APPETIZERS Oysters Damian southern fried Gulf oysters with horseradish cream and charred corn & tomato salsa

A Study In Tuna classical carpaccio garnished with tuna tartare, Japanese spicy rubbed tuna & seaweed salad

HOT APPETIZERS

Gazpacho Escabeche

Pesce’s Pupu Platter for Two

yellow & red tomato cold soup garnished with a grilled shrimp, scallop, calamari & crab escabeche

shrimp spring rolls, sticky ribs, potstickers & ceviche tostadas

Arborio Crusted Diver Scallops with grilled oyster mushrooms, Tatsoi, Mizuna, baby red mustard herb salad & Ruby Red beurre blanc

COLD APPETIZERS Martini

“Big Easy” Barbecued Shrimp New Orleans style with garlic toast to sop up that good sauce!

jumbo lump crab meat, lobster, and shrimp with Napa cabbage, avocado, and hearts of palm in a Kim Chee dressing

Shrimp & Crabmeat Remoulade on fried green tomatoes with radish & caper relish

Spicy Buffalo Calamari and Shrimp crispy, fried & spiked with Crystal hot sauce, served with celery, carrots & Ranch dressing

Escargot En Croute mélange of garlic, Roma tomatoes & shiitake mushrooms infused with dry vermouth & baked in a puff pastry

Mussels & Cockles Mariniere steamed in white wine, shallots, garlic, thyme & butter

Classic Shrimp Cocktail Creole spiced, served with remoulade & cocktail sauces

Oysters on the Half Shell a selection of 12 fresh seasonal oysters accompanied by mignonette & cocktail sauces, check with your server for today’s oyster varieties

House Smoked Salmon rosettes atop crisp potato latke garnished with American caviar and dill crème fraiche

The Pesce Tower tiered platters of cold raw and cooked fruits of the sea including crab, shrimp, oysters, clams, crawfish, lobster, seafood salad, & mussels, served with three sauces Two Tier for four persons Three Tier for six persons Return to main menu

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