Dinner Features March 28th

Entrees:

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