Thursday, April 4, 2013

Dinner Features April 4th

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

Basil Shrimp                                        
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

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