Ameijoas na Cataplana
Littleneck clams, chorizo sausage, onions and mushrooms with rice pilaf and a tomato concassé.
Scarlet Snapper Grilled snapper served with a sauté of roasted red peppers and spinach, finished with a balsamic butter glaze.
Grilled Sirloin Medallions
Twin 3 ounce beef sirloin medallions char grilled to order, topped with a mushroom duxelle and a horseradish cream, served with a twice baked potato.
Scallops du Chef
Dry packed deep sea scallops pan seared with carrots, brussel sprouts and a brown butter, served with mashed potatoes
Black tiger jumbo shrimp sautéed with mushrooms, fresh basil, lemon, garlic and pasta, tossed in an apple-sherry sauce, topped with asiago cheese.
Walnut Crusted Chicken
Boneless chicken breast pan seared with a spicy walnut crust, tomatoes and zucchini, tossed with pasta and a white wine reduction, sprinkled with parmesan cheese.
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter