1803 NYC

Classic whole lobster baked in a rich, creamy brandy sauce with mushrooms, then topped with Gruyere cheese and broiled until golden brown.

Perfectly seared scallops atop creamy saffron-infused Arborio rice, garnished with fresh parsley and a drizzle of lemon-infused olive oil.

Jumbo shrimp sautéed in a spicy, buttery Worcestershire sauce, served with crusty French bread for dipping. A true taste of the Bayou.

A hearty and flavorful stew brimming with shrimp, crab, oysters, andouille sausage, and the 'holy trinity' of Cajun vegetables, served with white rice.

Freshly shucked oysters baked with a rich topping of herbs, breadcrumbs, and Pernod, offering a decadent oceanic experience.

Fresh red snapper fillet seasoned with a robust blend of spices and seared in a screaming hot cast-iron skillet, creating a delicious, smoky crust.