Saturday, March 8, 2014

Dinner Features for Saturday March 8th

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita
Jalapeno Macaroni & Cheese
Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers 

Stuffed Stockyard
Oven roasted 10 oz. beef stockyard sirloin steak stuffed crab and asparagus, presented with sauce béarnaise and a twice baked potato

A classic hearty seafood stew with shrimp, clams, grouper, carrots and onions in a spicy tomato wine broth, served with rice pilaf and pesto bruschetta

Grilled Mahi Mahi
Fresh grilled mahi mahi filet presented over a fresh spinach salad with mushrooms and onions, topped with a citrus corn relish

Pancetta Shrimp
Black tiger jumbo shrimp sautéed with pancetta and balsamic portobello mushrooms tossed with whole wheat pasta in a Dijon wine sauce and finished with asiago cheese

Herb Crusted Ahi Tuna
Fresh ahi tuna steak pan seared with an herb crust and served with brussel sprouts, caramelized onions and Tuscan mashed potatoes

Italian Herb Chicken
Boneless chicken breast sautéed with asparagus, tomatoes, olives, garlic and fresh rosemary served over pasta in parmesan herb butter

Lemon Sherry Chicken
Boneless chicken breast sautéed with mushrooms, bell peppers and leeks tossed with pasta in a lemon sherry sauce

Jerk Scallops
Dry packed deep sea scallops sautéed with fresh pineapple, candied pecans, spinach and onions in a jerk butter sauce served with rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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