2015 GROUP MENU APPETIZER: select one THREE (3) BLUEPOINT OYSTERS ON-THE-HALF-SHELL THREE (3) CHERRYSTONE CLAMS ON-THE-HALF-SHELL THREE (3) NEW ZEALAND GREENLIP MUSSELS in DIJON DRESSING FRIED CALAMARI with TOMATO SAUCE - Cuisine of New York City - Document - PDFSEARCH.IO

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	2015 GROUP MENU APPETIZER: select one THREE (3) BLUEPOINT OYSTERS ON-THE-HALF-SHELL THREE (3) CHERRYSTONE CLAMS ON-THE-HALF-SHELL THREE (3) NEW ZEALAND GREENLIP MUSSELS in DIJON DRESSING FRIED CALAMARI with TOMATO SAUCE Add to Reading List Document Date: 2015-03-02 17:12:14 Open Document File Size: 16,73 KB Share Result on Facebook Currency USD / / Organization FLORIDA RED / / Person COLE SLAW ENTRÉE / BROOK TROUT AMANDINE BROILED / All Entrées / / Position Chef / / SocialTag Rhode Island cuisine Clam chowder Cuisine of New York City Soups Clam Salad Food and drink American cuisine New England cuisine

2015 GROUP MENU APPETIZER: select one THREE (3) BLUEPOINT OYSTERS ON-THE-HALF-SHELL THREE (3) CHERRYSTONE CLAMS ON-THE-HALF-SHELL THREE (3) NEW ZEALAND GREENLIP MUSSELS in DIJON DRESSING FRIED CALAMARI with TOMATO SAUCEAdd to Reading List