Thursday, August 22, 2013

Dinner Features August 22

Crab Ravioli:                
Egg pasta stuffed with blue swimmer crab, sun dried tomatoes, mozzarella and ricotta cheese topped with a blush-spinach sauce and asiago cheese  - four per order

Blue Cheese Chicken Salad                    
Grilled chicken breast over an iceburg wedge, topped with blue cheese, crumble blue cheese and bacon.

Avocado Lime Chicken                   
Pan-seared chicken breast over dirty rice topped with an avocado-lime butter.

Bistro Sirloin Medallions                                                                                                                        
Twin 3 oz. beef sirloin medallions char grilled to order, topped with a horseradish, Dijon, worcestershire sauce, served with a side of bacon cheddar mashed potatoes.   

Buerre Blanc Ahi Tuna                                     
6 oz. ahi tuna steak pan seared to order, over fresh sautéed spinach, topped with a garlic-tomato beurre blanc.

Summer Sea Scallop Salad                                   
Pan-seared deep sea scallops over field greens with walnuts, strawberries and craisins, with a side of orange soy sesame dressing.   

BBQ Marinara Shrimp                                            
Sautéed Black tiger jumbo shrimp with tomatoes, onions and scallions, tossed in a BBQ Marinara sauce over pasta.

Fresh Broiled Haddock                                                  
Fresh Haddock filet broiled with lemon pepper butter

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