Thursday, March 28, 2013

Dinner Features March 28th

Pan-Seared Salmon                               
Pan-seared Salmon with a rosemary-garlic barley, topped with a sun-dried tomato pesto.

Grilled Beef Medallions     
Seasoned and grilled twin 3oz beef medallions with fresh asparagus spears, a twice baked potato
and a mustard cream sauce.

Lemon Sea Scallops                               
Dry packed deep sea scallops pan seared with tomatoes, asparagus and a lemon wine glaze,
tossed with pasta, sprinkled with asiago cheese.

Homier’s Shrimp                                         
Sautéed Black tiger jumbo shrimp with roasted red peppers, caramelized onions and pasta tossed in a sherry butter sauce.

Chicken Caprese              
Sautéed herb crusted chicken breast, with rice pilaf and a tomato, mozzarella tapenade.   

Fresh Broiled Haddock                                                                
         Fresh Haddock filet broiled with lemon pepper butter

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