Dinner Features August 22

Appetizer:

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

Entrees:

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