TAUTOGS WEEKLY ADDITIONS
November 15 - 21, 2017
Seared Scallops over Sauteed Mushrooms and Shallots topped with Parmesan Creme served with a Balsamic tossed Salad on a Fried Tortilla over Petit Pois and Beet Puree
Oven Baked Salmon served over White Cheddar Gratin Potatoes topped with Smoked Bacon Mache Choux and Lump Crab Slaw
Grilled Rockfish served with Rice Pilaf and Andouille Infused Collards topped wtih Crawfish Mousse
Vegetarian Kabobs ~ Grilled Vegetables and Vegan Sausage Kabobs served over Braised Cabbage, Sauteed Green Beans and Carrots topped with Homemade Kale Pesto
BE SURE TO SAVE ROOM FOR DESSERT!!