Sunday, March 30, 2014

Dinner Features for Sunday March 30th

Wild Mushroom Sea Bass
Fresh sea bass pan seared with herbs and topped with a wild mushroom sherry pan sauce, served with asparagus spears and wild rice

Bistro Grilled Stockyard
10oz. beef stockyard sirloin steak char grilled to order and topped with caramelized onions and asiago cheese, served with a twice baked potato

Spring Scallops
Dry packed deep sea scallops pan seared with garlic, yellow squash, onions, red peppers and sweet peas, tossed with pasta in a white wine pesto sauce with a dusting of asiago cheese

Sun Dried Tomato Shrimp
Black tiger jumbo shrimp pan seared with onions and artichoke hearts tossed with pasta in sun dried tomato pesto and asiago cheese

Garlic Sea bass Skewers
Fresh sea bass on bamboo skewers brushed with garlic butter and char grilled served with garlic mashed potatoes and roasted tomatoes finished with a balsamic glaze                                                                                                                                                                                                

Lemon Ahi
Ahi tuna steak encrusted with a lemon panko breading, pan seared to order with sautéed spinach and artichoke hearts, served atop orzo pasta with a roasted red pepper coulis drizzle

Jamaican Chicken
Boneless chicken breast rubbed with spices then pan seared, served over rice pilaf with pineapple salsa  

Apple Brie Chicken
Boneless chicken breast pan seared with apples, caramelized onions and brie cheese in a sherry pan sauce served over mashed potatoes


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