Served with baguette. All topped with Asiago / Parmesan and lemon.
A pound of mussels, steamed in a bath of garlic butter and George’s Bloody Mary mix
Clams, shrimps, and capers sautéed in old bay butter and finished with a shellfish / chicken stock
A dozen large shrimp peeled & deveined. Sauteed in a white wine & garlic butter
A dozen little neck clams sauteed in white wine, garlic butter, onion & clam juice
Blue crab claws & claw meat with tomatoes, red wine & Italian spices