A trip to Baton Rouge means a night of indulgence at Mansurs! We started with six raw oysters on the half shell accompanied by cocktail sauce, horseradish, and lemon wedges. To get more tang in the sauce, we mixed in a bit of horseradish. We each had the first oyster without embellishment to get the full impact of the plump, briny meat. The rest were eaten with a touch of sauce, a bit of horseradish, and a spurt of lemon to add that bit of heat and acid that complements the perfect oyster. We followed the raw with the cooked: oysters on the half shell charbroiled with crab Both preparations matched particularly well with the Apostoli pinot grigio and Joseph Drouhin chardonnay. For entrees, we enjoyed two of their signature dishes: redfish roasted on a cedar plank and broiled East Coast lobster tail. The redfish and lobster were perfectly cooked: rich, flavorful, and satisfying. We shared an order of seasonal berries with cream Anglaise – a light but rich conclusion to a fabulous meal.