The menu includes Latin American dishes and several styles of ceviche. Cau cau de mar y montana is seared scallops with pork belly lancones, sweet potato, hominy, fresh peas and aji Amarillo chilis. Louisiana black drum is served with maduro relleno, chayote-coconut relish, salsa criolla and Gulf shrimp. Reservations recommended. Lunch Mon.-Fri., dinner Mon.-Sat. Credit cards. $$$
Pan-fried oysters are topped with brie and house-made hot sauce. Blackened shrimp fettuccine is tossed with red and green peppers, red onions and crimini mushrooms in light cream sauce. Reservations recommended. Breakfast, lunch and dinner daily. Credit cards. $$$
Diners can assemble a cheese plate from 20 varieties of soft, semi-soft, hard and blue cheeses. Baked brie is served with toasted walnuts and fig preserves. No reservations. Late lunch and dinner daily, late-night Thu.-Sat. Credit cards. $
Cibugnu offers Italian wines and many are available by the glass or carafe. Cibugnu's manager and bartender Chris Timpone creates a selection of handcrafted Italian-inspired cocktails. Open Wed.-Sun. No smoking. Full restaurant menu. Happy hour 5 p.m.-10 p.m. Sun. & Wed.-Thu., 5 p.m.-11 p.m. Fri.-Sat.
Cajun pasta features shrimp, chicken and andouille sausage in cream sauce. Lobster and shrimp tacos include pepper Jack cheese, lettuce, pico de gallo and Cajun remoulade. Reservations accepted. Lunch and dinner daily, late-night Fri.-Sat. Credit cards. $$
Seared bluefin tuna is served with pineapple chili sauce and orzo made with tomato, spinach, onion and garlic. The bacon, brie and chicken sandwich is dressed with tomato and spinach on Dong Phuong brioche and comes with Creole honey mustard and fries, sweet potatoes or salad. Reservations accepted. Lunch Mon.-Fri., dinner and late-night daily. Credit cards. $$
The Ernster po-boy features fried oysters, Swiss cheese and roast beef gravy. The menu also includes gumbo, red beans and rice with sausage or fried chicken, boudin balls and more. No reservations. Lunch and dinner Tue.-Sun., late-night Fri.-Sat. Credit cards. $$
The Fleur Debris is slow-cooked pot roast served on sourdough bread with caramelized onions, roasted peppers, provolone and house-made horseradish mayonnaise. The Queso Loco combines provolone, cream cheese and goat cheese on grilled sourdough bread. No reservations. Dinner and late-night Tue.-Sat. Cash only. $