HOT APPETIZERS

Pesce’s Pupu Platter for Two
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

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

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

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

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

COLD APPETIZERS

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

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