King Prawn and Avocado Towers with Horseradish Cream by Chef Justin Yandle

This is a restaurant quality appetizer you can make at home.

Baked Stuffed Clams by B Innes

These make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise sauce for a decadent treat. You can get fresh clams and open them yourself and save the shells to reuse, or use large scallop shells which are easier to find, or even place in ramekins,…

Ceviche by Chef Smith

Serve this as an appitizer in a martini glass or as a main dish in a glass bowl with the tortilla chips on a platter.

Louisiana Shrimp Salad by Chuck Subra

Hot Crab Meat Sandwiches by colleen

This comes from my grandmother, Margaret Rudis (Nan).

ROA Mussels aka. Mussels Du Schmelz by Scott Smith

A little taste of the Oregon Coast

Penn Cove Mussels Provencal by John Howie

The Famous French Room Crab Cake by Jason Weaver

A classic since the very beginning of The French Room, the crab cake with lobster sauce and tomato jam is one of the dining room’s signature dishes. This interpretation is sure to impress anyone you make it for. It is simple, elegant, somewhat familiar, yet different from anything your guests have ever tasted. Our menu would not be…