Saturday, May 18, 2013

Dinner Features May 18th

Monkfish Piccata                            
Sautéed monkfish filet presented over pasta in a lemon caper cream sauce

Grilled Wild Mushroom Stockyard   
9oz beef stockyard sirloin char grilled to order and topped with a wild mushroom sauce, served with bleu cheese scalloped potato

Apple Pecan Scallops                             
Dry packed deep sea scallops pan seared with apples, pecans, dried cranberries, roasted red peppers and green onions finished with a light brandy sauce and served over asparagus spears

Shrimp Rojo                           
Black tiger jumbo shrimp pan seared with red bell peppers and asparagus served over pasta in a roasted red pepper cream sauce

Horseradish Dijon Chicken   
Boneless chicken breast pan seared with a horseradish crust and served with a Dijon sauce and a creamy rosemary polenta

Fresh Broiled Haddock                                         
Fresh Haddock filet broiled with lemon pepper butter

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