Thursday, April 18, 2013

Dinner Features April 18th

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

Pan-Seared Salmon                                                         
Pan-seared Salmon filet with a chilled black-bean & pineapple relish, served with fresh asparagus spears.

Spring Sea Scallops                             
Deep sea scallops sautéed with apples, craisins and onions, presented with grilled asparagus and a sherry glaze.

Beef Sirloin Medallions   
Grilled & seasoned twin 3 oz. sirloin medallions, served with a tomato Bruschetta and a chilled cucumber cream sauce, with a twice baked potato.

Shrimp du Chef                                          
Sautéed black tiger jumbo shrimp with prosciutto ham and scallions, served with a lemon parmesan orzo pasta.

Mustang Chicken                  
Pan-seared spicy horseradish crusted chicken breast with a Dijon mustard cream sauce and rice pilaf.    

Chicken Fresca     
Sautéed pecan crusted chicken breast with rice pilaf and a chilled basil-melon salsa .    

Fresh Broiled Haddock                                         
        Fresh Haddock filet broiled with lemon pepper butter

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