Tuesday, July 8, 2014

Dinner Features for Tuesday July 8th

Balsamic Beef Burgundy
10 ounce beef stockyard sirloin char grilled to perfection and topped with a burgundy balsamic glaze and finished with crispy onion straws, accompanied by a twice baked potato

Chicken Italian
Boneless chicken breast sautéed with tomatoes, bell peppers, mushrooms and onions in a garlic basil white wine marinara sauce served over pasta and finished with asiago cheese

Chicken Scaloppini
Boneless chicken breast sautéed with artichoke hearts, mushrooms and onions in a garlic sherry wine sauce, served over pasta  

Mediterranean Scallops
Dry packed deep sea scallops sautéed with mushrooms, spinach, tomatoes, peppers, onions and kalamata olives in a garlic white wine oregano sauce, served over pasta finished with feta cheese

Shrimp & Garden Vegetable Medley
Black tiger jumbo shrimp sautéed with fresh garden vegetables in a garlic sherry parmesan sauce, served over pasta and topped with asiago

Pan Seared Blue Marlin
Blue marlin pan seared, topped with an apple sundried tomato pineapple salsa and served with wild rice     

Stuffed Mahi Mahi
Broiled Mahi Mahi filet stuffed with surimi crabmeat, spinach, artichokes and asiago cheese served over fresh asparagus spears and topped with a tarragon cream sauce

Summer’s Grilled Ahi Salad
Ahi tuna steak char grilled to order and presented over fresh mixed greens topped with pecans, fresh mozzarella cheese, oranges, pineapple, tomato and onion served with your choice of dressing

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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