Saturday, September 6, 2014

Dinner Features for September 6th

Tomato Caper Scallops

Deep Sea scallops pan seared with a tomato caper salsa, served with grilled asparagus  


Broiled Stuffed Cod

10 oz. Cod filet stuffed with a sauté of spinach, tomatoes, feta cheese, green onion and garlic, broiled in Chablis and lemon juice, presented over rice pilaf


Shrimp Sesame

Jumbo shrimp sautéed with almonds, oranges, carrots and mushrooms served over rice with a sesame soy glaze    


Wild Mushroom Stockyard

Ten ounce beef stockyard sirloin char grilled to perfection, finished with brie cheese and a wild mushroom demi-glace and served with roasted potatoes


Pasta Salmonidae

A sauté of salmon, apples, onions and tomatoes tossed with pasta in a spiced sweet wine sauce


Herb Crust Chicken

Boneless chicken breast sautéed with an herb crust and served with parmesan bacon orzo   


Chicken Rustica

Boneless chicken breast sautéed with prosciutto, sweet peas and onions tossed with pasta in a rosemary cream sauce   


Fresh Broiled Haddock 

Fresh Haddock filet broiled with lemon pepper butter

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