Dinner Features for Wednesday January 29th

Appetizer:

Saganaki

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita

Entrees:

Beef ala Bourguignonne

Beef tenderloin tips pan seared with mushrooms in a rich red wine gravy, served with mashed potatoes

Shishkabob

Marinated Beef Tenderloin with peppers, onions, tomatoes and mushrooms grilled to order and served over rice pilaf with a Greek salad

Lemon Scallops

Dry packed deep sea scallops pan seared with lemon, fresh spinach, mushrooms, artichokes and garlic in a white wine pan sauce, tossed with whole wheat pasta and finished with asiago cheese 

Firecracker Shrimp

Black Tiger jumbo shrimp pan seared in a panko crust with fresh pineapple, roasted red peppers and onions tossed in a sweet and spicy chili sauce, served over rice

Thai Peanut Ahi Tuna

6 oz. sushi grade tuna steak pan seared with carrots, peppers and onions in a Thai peanut sauce, served with white rice 

Chicken Enchiladas

Boneless chicken breast pan seared with Mexican seasonings, tomatoes, peppers and onions, wrapped in a flour tortilla and baked with cheddar cheese and mole sauce, served with dirty rice and finished with avocado ranch and sour cream

Chicken Cordon Bleu

Boneless chicken breast pan seared in a panko crust topped with melted Swiss cheese and sliced ham, finished with a Dijon white wine cream sauce and served with asparagus and mashed potatoes

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter