Nose to tail…and fin. You’ve heard of whole animal butchery, now see how the concept applies to the bounty that we fish from local waters. Fisherman Vinny Deledda will educate us on how to make the most of a fish, from butchering to storing to dry aging, as we enjoy a fish-centric menu like you’ve never seen.
$85 plus CT sales tax & gratuity includes a multi course menu with drink pairing.
Sunday, November 24, 5:30pm at Engine Room
- Please alert us of any dietary restrictions or food allergies UPON BOOKING at firstname.lastname@example.org
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