Sunday, November 24, 2019 from 5:30pm - 8:30pm Engine Room 14 Holmes Street Mystic, CT 06355 (860) 415-8117
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.
Tickets are $85 plus CT sales tax & gratuity - includes a multi-course menu with drink pairing.
