Fish Choices

	Filet of Sole
	Tilapia
	Scrod
	Swordfish

Francese
Dipped in egg and flour, sautéed in sherry wine and butter, served with lemon wedges.

Calabrese
Broiled with black olives, capers, chopped tomatoes, onions and garlic and a touch of red sauce.

Seafood Rice (for buffet or hors d’ oeuvres)

Baby shrimp, scallops, garlic white rice, butter, touch of red sauce.

Baked Stuffed Filet of Sole or Shrimp
Moist and fully stuffed with crab meat, butter, garlic and seasoned bread crumbs.

Grilled Salmon
Grilled to perfection and served with homemade dill sauce.

Web Design by SBC Web Design