Saturday, April 5, 2014

Dinner Features for Saturday April 5th

Grilled Stockyard Florentine
10oz. beef stockyard sirloin steak char grilled to perfection and topped with a horseradish bleu cheese compound butter, served with sautéed spinach with caramelized onions and a twice baked potato  

Grilled Sea Bass
Grilled striped sea bass topped with a garlic cream sauce and served with sautéed mushrooms and spinach, with a side of mashed potatoes

Sherry Apple Scallops
Dry packed deep sea scallops pan seared with apples, mushrooms and garlic in a sherry pan sauce, tossed with pasta

Grilled Shrimp Salad
Black tiger jumbo shrimp grilled and served over fresh mixed greens tossed in balsamic vinaigrette with crumbly bleu cheese, mushrooms, onions, tomato wedges and croutons

Rosemary Balsamic Ahi
Ahi tuna steak pan seared with a fresh rosemary rub, topped with balsamic butter and presented over orzo pasta, served with asparagus spears  

Chicken Tomato Pesto
Boneless chicken breast pan seared with artichokes and onions in a white wine sun dried tomato pesto, tossed with pasta    

Escarole Chicken
Boneless chicken breast pan seared with escarole, artichokes, garlic and lemon in a white wine cream sauce served over wild rice  

Tuna Noodle Casserole
Wide egg noodles baked with tuna fish (all white), sweet peas, onions and mushrooms in a savory cream sauce

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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