Dinner Features July 5

Artichoke French Appetizer: Artichoke hearts dipped in egg batter and pan seared, served in a lemon sherry butter sauce

Entrees:

Grouper                                                                         

Fresh grouper pan fried with Italian breading and served with a side of rice pilaf

Ionian Scallops                                                                          

Dry packed deep sea scallops sautéed with asparagus, olives and sun dried tomatoes tossed with ziti in a burgundy marinara

Shrimp Sauté                                                              

Jumbo shrimp pan sautéed with green beans and red peppers in a white wine lemon butter sauce served over sautéed spinach

   

Sirloin Medallions        

Twin 3 oz. sirloin medallions char grilled to order presented over a scallion sour cream croquets topped with roasted red pepper cream sauce with a side of grilled asparagus

Ahi Salad                                                                         

Grilled ahi tuna steak char grilled to order, served over fresh spinach with a fresh fruit salad

Chicken         

Boneless chicken breast pan seared, presented over bacon mashed potatoes topped with cheddar cheese scallions and sour cream

 

BBQ Chicken Sandwich                                                                

Honey barbecue pulled chicken sandwich served on a soft roll with lettuce, tomato and onion with sweet potato French fries

Fresh Broiled Haddock                                                                                                                                                  

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                        

Breaded or beer battered haddock