Open daily all year
Galician Style Octopus
Undressed Baked Black Scallops
Deed-Fried Monkfish Tail with Anchovy Sauce
Pan-fried Clam with Thyme
Raw Freshly-fished Clams
Scrambled Eggs with Herbs
"Piping Hot" Mussels
David Hervé Oysters: 6 "Royales" no. 2
Flash-fried Live Grey Prawns
Razorclams in Lemon Butter
