Cape Gazette

Eggplant Parmesan, Bronzed Sea Bass

By JD's Cafe | Jul 03, 2014


oven roasted chilean sea bass, finished with lemon-shallot butter, served over risotto and sauteed shoestring vegetables, 18 tate, 27 main

Hand breaded eggplant, flash fried, served over linguini with spicy marinara and provolone cheese with grilled asparagus, 14 taste, 20 main

as free parking

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