There have been two constants since STELLINA opened over thirty years ago: Seafood has been one of the cornerstones of our menu, and ALL of our fresh seafood comes from one, and only one, source: CAPTAIN MARDEN’S SEAFOODS of Wellesley and Westwood, Ma.
For that reason we can predict that it’ll be another full house on WEDNESDAY NOVEMBER 14 at 6:30 as we enjoy unique seafood recipes and informative conversation with our ANNUAL CAPTAIN MARDEN’S SEAFOOD DINNER. Five courses of fresh North Atlantic seafood prepared in both classic Italian and modern American recipes, served with professional commentary courtesy of KIM MARDEN of Captain Marden’s and ROBERT NAGLE OF John Nagle Co.
This multi-course dinner is $50 per person. Reservations are required, and should be made directly with Stellina at 617-924-9475 to insure prompt confirmation.
CAPTAIN MARDENS has been Stellina’s exclusive fishmonger since the first day our doors opened in 1986. Their quality is unparalleled and is a key ingredient in the success of many of the Greater Boston area’s finest restaurants. KIM MARDEN, with his father and family, shares 65-years of experience in the fish business. And at our dinner he and ROBERT NAGLE be available to answer your questions regarding specific species and trends from a unique perspective.
ANNUAL SEAFOOD DINNER
“SEAFOOD, SOUP TO NUTS!”
Wednesday November 14, 2018
With Special Guests:
Kim Marden of Captain Marden’s Seafood
Robert Nagle ofJohn Nagle Co.
Cream of the Crop
Nantucket Scallops & Maine Day-Boat Sea Scallops
Charlotte Lane Chowder
Wild Mexican shrimp, PEI mussels, Smoked Gloucester Haddock, Gulf of Maine Pollock, Faroe Island Salmon,
Ommegang Hennepin Saison Ale
Florida Mahi vs Rhode Island Tautog
Nova Scotia filet, Dijon mustard sauce
Atlantic lobster, tomatoes, fresh bucatini, Nduja
Maple Panna Cotta
Past Seafood Dinners have offered our guests an opportunity to compare a variety of seafood species and recipes, with a strong emphasis on locally-caught- or-harvested shellfish and flatfish. We’ve presented a range of preparations, utilizing uncommon but delicious varieties such as Hake, Skate, John Dory, Striped Bass and Tautog, fish that are native to our waters but not often seen