Dinner Rococo

Lets start with the  Jumbo Lump Crabcake.  I have tried many crabcakes in my life but I must say this had to be one of the most unique crabcakes I have ever tried.  You were actually able to taste the crabmeat and not just a crumbled crab cake coated with panko bread crumbs, that are used by most restaurants.  The condiment that came with the crabcrake was the thai red chili sauce. The thai red chili sauce went very well along side the delicious mouthwatering mesclun salad dressed with a homemade balsamic viniagrette. On top of the crabcake was a spicy thai cream sauce which added an addictive bite. "Sweet and Spicy!" Can't go wrong!!!

Next, on my list to have were the steamed little neck clams, delightful!  What makes little neck clams so delicious and tasteful so special?  Littleneck clams are bivalve mollusks, meaning that they have a two part shell with a more or less symmetrical top and bottom. They are also roughly circular in shape, in contrast with more oblong edible mollusks like soft-shell clams.  Meaning, they carry alot of taste and are quite delicious when they are steam. Rococo makes a delightful pound of steam clams with white wine sauce add garlic, parsley, basil, and vegetables like brunoise carrots and zuchinni and you have a delectable dish of steamed little neck clams.  This was one of the most enjoyable experiences I've had at a restaurant and added I met the Chef De Cuisine Don Duncan which brought much more joy to my dinner.  Thank you for such a lovely dinner