Dubrovnik Restaurant in New Rochelle marked a milestone this year and celebrated its four-year anniversary with a farm-to-table dinner that drew more than 100 enthusiastic diners.
Head Chef Antonio Selendic spent the evening at the outdoor wood-burning brick oven and served an array of authentic Croatian grilled dishes that included fresh seafood and rotisserie meats.
“There is nothing I enjoy more than shopping for fresh fish every day, local fruit and vegetables and to be able to serve fresh Mediterranean cuisine Croatian-style to my guests,” said the restaurant’s owner, Jerry Tomic.
The evening’s meal included seafood pasta with shrimp and scallops, a rotisserie baby pig and chicken and lamb stew makaruli from Fossil Farms in Boonton, New Jersey.
“I was delighted to see new faces and to have all of my regular patrons join us for the celebration,” said general manager Nada Bernic.
For more information, visit dubrovnikny.com.
— Aleesia Forni
