Wednesday, June 4, 2014

Dinner Features for Wednesday June 4th

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

Tuscan Bean Salad with Grilled Chicken
Grilled chicken breast presented over a Tuscan bean and barley salad and mixed greens, finished with feta

Grilled Ribeye Steak
12 ounce choice Ribeye steak char grilled to perfection, topped with a mushroom onion sauce and served with a twice baked potato

Grilled Sirloin Medallions with Bruschetta
Twin 3 ounce beef sirloin medallions char grilled to perfection, presented over fromage mashed potatoes with bruschetta and seared portobello mushrooms 

Grilled Ahi Tuna Tropicale
Fresh ahi tuna steak grilled to order and topped with a pineapple mango salsa, served with asparagus and rice pilaf

Scallops Fra Diavolo
Dry packed deep sea scallops sautéed with mushrooms, bell peppers, onions, tomatoes, olives and jalapeño peppers in a spicy marinara sauce, served over pasta

Shrimp Key West
Black tiger jumbo shrimp sautéed with fresh pineapple, mushrooms, tomatoes and artichokes hearts in a garlic sherry wine sauce, served over pasta   

Pan Seared Mahi Mahi
Fresh pan seared mahi mahi filet topped with a tomato caper corn relish, served with asparagus and rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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