Dinner Features April 10th

Appetizers:

Saganaki                                                                                                                                                                                                                                                                                                

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:

Sweet and Spicy Scallops                               

Dry packed deep sea scallops pan seared, topped with a caramelized onion tomato jam and served with sautéed spinach and wild rice

Shrimp with Prosciutto                                       

Black tiger jumbo shrimp pan seared with prosciutto, sweet peas and caramelized onions in a cream sauce, served with mashed potatoes  

Baja Mixed Grille                                        

A petite beef sirloin medallion char grilled with Mexican seasonings paired with a lime marinated shrimp skewer, served with rice, fresh pico de gallo and scallion sour cream

Char Grilled Mango Tuna                                                  

6 oz. ahi tuna steak char grilled to order, topped with Mango chutney and served over white rice with sautéed peppers and onions  

Rosemary Herb Crusted Chicken               

Boneless chicken breast pan seared with a rosemary panko crust, topped with balsamic butter and served with bacon maple roasted brussel sprouts and mashed potatoes

Fresh Broiled Haddock                                      

Fresh Haddock filet broiled with lemon pepper butter

Drink Features:

Spring Fling Copper Ale   (Blue Point Brewery; Long Island, NY)           

Spring fling copper ale strikes a perfect balance between the malty flavor of special German barley and zesty American hops; crisp and refreshing!