Friday, April 19, 2013

Dinner Features April 19th


Wild Mushroom Stockyard        
10 oz. Montréal seasoned stockyard sirloin steak char grilled to order topped with garlic sherry shiitake and portobello mushrooms and melted asiago cheese. Served with a twice baked potato

Blackened Scallops                                                                    
Dry packed Cajun seasoned deep sea scallops pan seared served with citrus beurre blanc and a rosemary potato cake

April Showers Salmon                                                                                                                          
Salmon filet lightly marinated and char grilled, served over asparagus spears with fresh melon relish

Shrimp du Chef                                                                            
Pan-seared Jumbo shrimp, presented on a bed of rice pilaf with a black bean pineapple relish
Garlic Curry Ahi                                                                             
6 ounce Ahi tuna steak char pan seared to order with a garlic curry crust served with wild rice and pesto aioli
Chicken Napoleon                      
Boneless herb crusted chicken breast pan seared to golden perfection, layered with  prosciutto, fresh mozzarella and roasted red peppers; finished with a drizzle of chilled cucumber cream

Fresh Broiled Haddock                                                                                                                                                  
Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                            \
Breaded or beer battered haddock

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