Saturday, August 9, 2014

Dinner Features for August 9th

Montréal Stockyard Burgundy
10 oz. beef stockyard sirloin steak char grilled with Montréal seasonings and topped with mushrooms and onions, presented over rosemary smoked cheddar smashed potatoes and finished with a burgundy glaze

Stuffed Salmon
Fresh salmon filet stuffed with spinach, artichokes and feta broiled and presented over asparagus spears, finished with a sun dried tomato caper tapenade

Scallop Stir Fry
Deep sea scallops sautéed with shiitake mushrooms and garden vegetables in a garlic ginger teriyaki sauce, presented over rice pilaf

New Orleans Seafood Stew
Black tiger jumbo shrimp sautéed with lump crabmeat, chopped clams and fresh mussels with diced peppers, onions and tomatoes in a spicy tomato broth, served over angel hair pasta

Chicken Carbonara
Boneless chicken breast sautéed with bacon, peas, mushrooms and onions, tossed with pasta in a parmesan cream sauce

Mango Caper Chicken
Boneless chicken breast pan seared with artichokes hearts and capers in a white wine mango caper sauce, served over rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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