Tuesday, September 16, 2014

Dinner Features

Normandy Scallops over Rice                   
Deep sea scallops sautéed with apples, artichoke hearts, sundried tomatoes and fresh rosemary served in a white wine sauce over rice

Fresh Pan Seared Mahi Mahi                     
Pan Seared mahi mahi served over asparagus spears and finished with feta cream sauce

Shrimp Portobello   
Jumbo shrimp sautéed with portobello mushrooms, sundried tomatoes, and scallions served in a maderia wine sauce over rice

Grilled Sirloin Medallions with Madeira and Mushrooms                 
Twin 3 oz Sirloin Medallions grilled to perfection and finished with a mushroom Madeira cream sauce and asiago cheese served with a twice baked potato.

Sautee Chicken with Prosciutto                
A boneless chicken breast sautéed with zucchini, spinach, prosciutto and mushrooms served in a sundried tomato cream sauce over penne pasta

Chicken Piccata    
Boneless chicken breast sautéed artichoke hearts, spinach, capers and mushrooms served in a garlic lemon sauce over pasta finished with asiago cheese

Fresh Broiled Haddock                                      

Fresh Haddock filet broiled with lemon pepper butter

No comments:

Post a Comment