Dinner Features April 16th

Appetizers:

Saganaki                                                                                                                                                                                                                                                                                                      

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

Entrees:

Salmon Orzo                                                                 

Fresh salmon filet pan seared in lemon pepper butter served over a cool cucumber tomato orzo salad

Scallops Prosciutto                            

Dry packed deep sea scallops pan seared with sautéed mushrooms; presented over prosciutto blue cheese parmesan pesto orzo

Sherry Herb Sirloin   

Twin 3 oz. sirloin medallions char grilled to order topped with an herb mushroom onion sherry sauce, accompanied by a twice baked potato

Grilled Shrimp Salad                                          

Black tiger jumbo shrimp marinated in Greek dressing and char grilled, served on a bed of spring mix with cherry tomatoes, cucumbers and feta cheese tossed with a house made red wine vinaigrette

Honey Mustard Chicken                

Boneless chicken breast pan seared with a panko crust with mushrooms, onions and asparagus topped with a honey mustard glaze and served over mashed potatoes