The sweet-pea risotto cake with poached oysters and corn is a fine choice among the starters.

A recent dinner at the restaurant began with poached oysters in cabbage leaves with a clear sauce made from the poaching liquid.

At lunch one day I sampled an unusual combination of poached oysters in a red wine butter sauce bolstered with shallots and tiny wild mushroooms.

It is not the time to open one when serving a plate of delicate poached oysters.

It began with a pair of poached oysters in a light cucumber-cream sauce topped with caviar.

Current appetizers include poached oysters; pate of pork and duck; and smoked salmon with celery root salad.

The appetizers include a rich, spicy stew of plump poached oysters.

"I had the poached oysters, the lotte and the walnut tart."

The kitchen has a talent with seafood: sauteed red snapper and swordfish grilled with a topping of poached oysters are examples.

At the dinner hour, appetizers range from a $5 winter green salad to poached oysters in champagne for $11.50.