Wednesday, March 19, 2014

Dinner Features for Wednesday March 19th

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

Montréal Sirloin Medallions
Twin 3 ounce beef sirloin medallions char grilled with Montréal seasonings, presented over Bruschetta and topped with seared rosemary portobellos, served with Tuscan mashed potatoes  

Roasted Red Pepper Scallops
Dry packed deep sea scallops sautéed with zucchini, yellow squash and broccoli, served over pasta in a roasted red pepper herb asiago cream sauce

Shrimp Aglio Olio Verde
Black tiger jumbo shrimp sautéed with fresh spinach, broccoli, zucchini and kalamata olives tossed with olive oil, white wine, garlic and parmesan presented over pasta

Pan Seared Tarragon Tilapia
Fresh pan seared tilapia filet drizzled with a tarragon cream sauce and presented over fresh asparagus spears, served with rice pilaf

Chicken Fiesta
Boneless chicken breast sautéed with tomatoes, peppers, onions and black beans in a spicy wine sauce, served over rice and finished with cheddar cheese, tortilla chips and sour cream  

Chicken Alaska
Boneless chicken breast stuffed with crabmeat and sautéed in a garlic sherry sauce, presented over asparagus spears and topped with hollandaise, served with Tuscan mashed potatoes  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter


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