An Eccentric Meal with Octavio and Sea Snails

Octavio was a good sport and happily stuggled with the extraction of tender mollusks from their shells. Not an everyday menu item, periwinkles are surprisingly satisfying dipped in drawn garlic butter. For us the taste and texture resided somewhere between cooked oysters and periwinkles' "land" cousins, escargots.

One should always have an attractive table setting while enduring the hard work of twisting meat from periwinkle shells with pins ( or in our case, repurposed paper clips).

Watercress and Romaine Salad with Miso-Mustard Dressing

Cafe Drake is excited to score bunchs of crisp and fresh shiso leaves from our local farmers' market. This week we shredded them and added to cooked rice. A heavenly aroma followed.

House-made, soy pickled daikon.