Dinner Features April 8th

Appetizers:

Saganaki                                                                                                                                                                       

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and brandy, served with warm pita

Entrees:

Scallops French                                                            

Dry packed deep sea scallops sautéed in a garlic parmesan egg batter in a lemon sherry pan sauce, served with pasta

Shrimp with Prosciutto

Black tiger jumbo shrimp pan seared with prosciutto, sweet peas and caramelized onions in a cream sauce, served with mashed potatoes  

Baja Mixed Grille                                                                                                                        

A petite beef sirloin medallion char grilled with Mexican seasonings paired with a lime marinated shrimp skewer, served with rice, fresh pico de gallo and scallion sour cream

Char Grilled Tuna                                                                                                        

6 oz. tuna steak char grilled to order, topped with caramelized onion tomato jam and served with wild rice and sautéed spinach with mushrooms

Chicken Ratatouille

Boneless chicken breast roasted eggplant, yellow squash, onions, mushrooms, zucchini and tomatoes in a spicy tomato stew