Friday, July 19, 2013

Friday Features July 19

Greens and Beans                                                                                                                                            
Fresh escarole sautéed with white cannellini beans, chicken stock, Romano cheese and a touch of crushed red pepper, finished with asiago cheese

Flat Iron         
10 oz. flat iron steak char grilled to order, served atop pesto mashed potatoes topped with a wild mushroom burgundy sauce

Summer Salmon Salad                                                                          
Grilled fresh salmon filet served over fresh baby spinach topped with tomato artichoke salsa

Rustic Scallops                                                                      
Dry packed deep sea scallops sautéed with cannellini beans, scallions and garlic served over pasta in a white wine sauce

Shrimp Marinara                                                                    
Jumbo shrimp pan sautéed with red onions, tomatoes, zucchini and garlic tossed with pasta in marinara sauce

 Beef Tip Salad                                                       
Tenderloin beef tips sautéed with peppers, onions and mushrooms, presented over field greens topped with crumbled blue cheese

Herb Chicken         
Boneless pan seared herb crusted chicken breast served over roasted red pepper scallion rice topped with fresh tomato basil relish

Fresh Broiled Haddock                                                                                                                                                  
Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                                                                                                                                                              
Breaded or beer battered haddock

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