Friday, January 31, 2014

Friday Dinner Features1/31

Stockyard Braciole                                                                  
10 oz. stockyard sirloin steak stuffed with spinach, tomatoes and herbs, pan seared and roasted to order, presented over mashed potatoes hunters mushroom sauce

Guinness BBQ Scallops  
Herb crusted dry packed deep sea scallops pan seared with tomatoes, sweet peppers and onions served over rice pilaf with Guinness BBQ sauce

Lemon Herb Mahi                
Fresh chef trimmed mahi mahi rubbed with lemon and fresh herb and char grilled served with apple walnut rice and balsamic glaze

Peppercorn Ahi     
Sushi grade tuna steak char grilled with a peppercorn crust, served with brussel sprouts and caramelized onion, finished with olive tapenade and kefalotyri cheese

Shrimp Primavera                          
Tiger shrimp sautéed with, mahi and chopped clams with a basil mirepoix tossed with pasta in chili pepper marinara finished with a dusting of asiago cheese 

Brussel Sprout Chicken                  
Boneless chicken breast sautéed with brussel sprouts, bacon and onions tossed with pasta in garlic butter sauce finished with asiago cheese

Dijon Chicken                 
Boneless chicken breast pan seared with zucchini and artichoke hearts, served over asparagus spears with a Dijon cream sauce

Fish Fry         
Breaded or beer battered haddock

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter

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