Saturday, August 24, 2013

Dinner Features for Saturday August 24th

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

Spicy Scallops and Clams
Dry packed deep sea scallops sautéed with chopped clams, crushed red pepper, scallions and onions in a sherry wine sauce, served over pasta     

Shrimp Burgundy
Black tiger jumbo shrimp pan seared with asparagus, sun dried tomatoes and mushrooms in a burgundy wine sauce, served with a side of butter herb smashed potatoes  

Filet of Sirloin
7 oz. beef sirloin filet char grilled to perfection and topped with sautéed mushrooms, served with pesto mashed potatoes

Pineapple Blue Marlin
Fresh, chef trimmed blue marlin, rubbed with Caribbean jerk spices and sautéed with pineapples and blueberries, topped with a pineapple white wine sauce and served over rice pilaf

Cajun Salmon Florentine
Fresh salmon filet pan seared with Cajun spices, presented over sautéed spinach and topped with a black bean corn relish

Chicken Barbeque Sandwich Deluxe
Boneless grilled chicken breast topped with barbeque pulled pork and cheddar cheese, served on a hard roll with lettuce, tomatoes, onions and a side of beer battered fries

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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