Scallops Genovese
Deep
sea scallops sautéed with wild mushrooms and prosciutto, tossed with pasta in
sherry wine sauce, finished with Dijon horse radish crumbles
BBQ Pork Loin
Pan fried pork loin served with caramelized onions and a mild peach
chipotle barbecue sauce; presented with mashed potatoes
Sword Fish
Swordfish
filet pan seared with a savory herb crust, presented with grape and toasted
walnut bulgar salad with burgundy crasins
Shrimp Pantheon
Jumbo
shrimp broiled with lemon, garlic and white wine, served over rice pilaf with
roasted tomatoes and feta cheese
Harvest
Chicken
Shaved
chicken breast served over harvest mashed potatoes in brown butter sauce
Caper
Chicken
Boneless
chicken breast sautéed with artichoke hearts, capers and scallions, tossed with
pasta in herb butter
Fresh Broiled Haddock
Fresh Haddock filet
broiled with lemon pepper butter
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