Sunday, October 19, 2014

Dinner Features for October 19th

Horseradish Scallops
Deep sea scallops pan seared with celery, and herbs served with mashed potatoes in horseradish sherry pan sauce

Grilled Stockyard Steak
10 oz. stockyard sirloin steak char grilled to order, served with garlic crostini and bacon blue cheese crostini accompanied by a twice baked potato

Mahi Mahi
Herb crusted mahi mahi filet pan seared, served with asparagus spears and balsamic roasted red pepper jam

Fettuccini Pescatora
Black tiger jumbo shrimp, chopped clams and Prince Edward Isle mussels pan seared with tomatoes, basil and garlic, served with pasta in a spicy marinara sauce

Port Chicken
Boneless chicken breast sautéed with portobello mushrooms, onions and sweet peas; tossed with pasta in garlic wine sauce

Curry Chicken
Boneless chicken breast sautéed with carrots, scallions and tomatoes served over rice pilaf with curry butter sauce

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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