Tuesday, April 30, 2013

Dinner Features April 30th

Clams Paella                                                1
Little neck clams steamed in a white garlic sauce with chorizo sausage, tomatoes, asparagus, red and green onions served over orzo pasta

Grilled Flat Iron Steak                                                            
9 oz. beef flat iron steak char grilled to order, topped with a sherry cream sauce and crispy red onions, served with a twice baked potato

Basil Seared Scallops                                  
Dry packed deep sea scallops pan seared with fresh basil and served with a creamy wild mushroom polenta, finished with a tomato beurre blanc

Blackened Shrimp Salad                                          
Black tiger jumbo shrimp pan seared with blackening spices and presented over field greens with strawberries, blueberries and jícama served with your choice of dressing

Herb Crusted Chicken                   
Boneless chicken breast pan seared with an herb crust and topped with a black bean corn relish, served over rice pilaf  

Fresh Broiled Haddock                                         
         Fresh Haddock filet broiled with lemon pepper butter

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