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One dozen little neck clams simmered with shallots, chorizo sausage and roasted garlic in a sherry and white wine glazed tomato broth.
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One dozen steamed little neck clams served with lemon and drawn butter.
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Fresh boneless turkey with mashed potatoes topped with gravy.
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Swordfish fillet charbroiled and topped with fresh lump crab meat, asparagus and béarnaise sauce.
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Twin 4-oz lobster tail dipped in egg batter and sautéed in lemon sherry wine butter sauce. Served over linguine.
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