Lobster Thermidor Honduran queen tail diced and sauteed with cream, sherry, tarragon, shallots, and mushrooms, then baked in its shell with fresh Parmesan cheese, served with wild rice pilaf. Papillote Hawaiian snapper baked in parchment paper with bay shrimp, lobster meat, garlic, herbs, and white wine. Regular cut The 16 oz. Petite cut Sleepy Hollow 12 oz. This infosite is an advertisement.
All content is provided or approved by the advertising business.