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Restaurant Details

Sauteed drum is served with Gulf shrimp, clams, jumbo lump crabmeat, braised fennel, oyster mushrooms and cioppino broth with a toasted baguette. Pan-seared Gulf swordfish is served with peanut-ancho chili glaze, sweet potatoes, okra, crawfish tails and Caribbean-style green curry. Reservations recommended. Dinner daily, brunch Thu.-Mon. Credit cards. $$$

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