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Restaurant Details

Chefs John Besh and Brian Landy’s rustic-styled fish house serves oysters harvested from Caminado Bay. Gulf fish ceviche is made with pickled mirliton, sweet corn, chilies and tomatoes. Seared scallops are served with wild rice, lentil salad and “broken” romesco. Reservations recommended. Lunch and dinner daily. Credit cards. $$$

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