Tuesday, April 2, 2013

Dinner Features April 2st

Pecan Crusted Walleye                                                                                                                                        
Walleye, a mild flaky white fish, pan seared with a pecan crust, topped with a rosemary orange butter sauce and served with asparagus spears and wild rice

Grilled Stockyard Sirloin                                                                                                                      
A 10oz beef stockyard char grilled to order, topped with caramelized onions and served with sautéed spinach and mashed sweet potatoes

Wild Mushroom Scallops                                                                                                                                     
Dry packed deep sea scallops pan seared with asparagus, portobello, shiitake and button mushrooms in a sherry cream sauce, tossed with pasta

Baja Shrimp                                                                                                                                                                    
Black tiger jumbo shrimp pan seared with peppers and onions, topped with avocado mousse and served with dirty rice

Chicken Ala King                                                                                                                                                 
Boneless chicken breast pan seared with carrots, peas, celery and onions in a rich gravy served over two homemade cheddar biscuits

Fresh Broiled Haddock                                                                                                                
Fresh Haddock filet broiled with lemon pepper butter

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