Saturday, June 8, 2013

Dinner Features for Saturday June 8th

Chicken Cordon Bleu
Boneless chicken breast pan seared with artichoke hearts, ham and Swiss cheese served over mashed potatoes with a Dijon sauce


Wild Mushroom Stockyard
10 oz. beef stockyard sirloin steak char grilled to perfection, topped with a wild mushroom garlic sauce and served with a twice baked potato


Snapper Vera Cruz
Fresh snapper filet pan seared with a tomato olive caper Vera Cruz sauce served with rice pilaf


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


Shrimp Diablo
Black tiger jumbo shrimp pan seared with a spicy red Diablo sauce, served with mashed potatoes


Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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