Sunday, September 28, 2014

Dinner Features for September 28th

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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