Seafood Martini @ Pelican Club
This appetizer has lately stole my allegiance from the Pelican Club's still-excellent scallops-and-artichokes arrangement. Big lumps of crabmeat, big shrimp, and chunks of lobster come together united by an herbal, piquant ravigote sauce. The martini aspect is only in the glass used to hold all this. It's big enough that Chef Richard Hughes deemed it necessary to add some potato salad at the bottom, to prop up the main items.
