Saturday, May 4, 2013

Dinner Features May 4th

Greek Stuffed Pork Loin   
Tender roasted pork loin stuffed with feta cheese, spinach, kalamata olives, sun dried tomatoes, pesto, and bacon served with blue cheese augratin potatoes and a roasted red pepper sauce

Rainbow Trout                                                            
Pan seared rainbow trout presented with black bean jícama relish and fresh asparagus spears

Scallops Vera Cruz                             
Dry packed deep sea scallops pan seared and served with mashed potatoes and broccoli with a spicy tomato olive caper sauce

Monterrey Shrimp                                
Black tiger jumbo shrimp pan seared and served with a green chile creamy polenta and finished with avocado butter

Pesto Cream Chicken                  
Boneless chicken breast pan seared with kalamata olives and sun dried tomatoes in a white wine pesto cream sauce served over rice pilaf

Fresh Broiled Haddock                                         
Fresh Haddock filet broiled with lemon pepper butter

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