Evan Hayes of the Delachaise concocts a menu that is deceptively simple, but full of flavor

APPETIZER | The Delachaise bruschetta

ENTREÉ | Oysters and leek toast

DESSERT | Dulce de leche cheesecake topped with a caramel cream sauce and house-roasted pecans

2 oz. pastis (herbsaint)

4 oz. heavy whipping cream

8 fat Louisiana oysters (with about

3 oz. of oyster liqour)

Small bunch of julienned leeks

Pinch of salt and pepper

6 slices grilled ciabatta

Parmesan cheese

Oysters and Leek Toast

Bring all liquids to a light simmer. Add leeks. Add oysters for only about 30 seconds (any more and they shrivel up and get hard), a pinch of salt and a pinch of pepper. Pour half over 3 slices of ciabatta bread. Repeat. Garnish with a few more leeks and ribbons of freshly shaved parmesan. Serves 2.