September 20 - September 26, 2017
Steamed Cherrystone Clams tossed in a Lemon Herb Butter served with Toasty Bread and Fresh Parmesan
Candied Sweet Potatoes, Goats Cheese and Spinach Quesadilla topped with Roasted Garlic Tomato Jam over Tautogs Rice
Blackened Swordfish over Spicy Creole Sauce and Tasso Dirty Rice topped with Red Chile Cilantro Pesto
Seared Salmon over Herb Infused Risotto topped with Crispy Bacon and Grape Tomato, Parsley and Caper Gremolata
BE SURE TO SAVE ROOM FOR DESSERT!!!