Wednesday, October 1, 2014

Dinner Features for October 1st

Stewed tomatoes with peppers, onions, lentils and garlic finished with two poached eggs

Santa Fe Scallops
Deep sea scallops broiled with Cajun spices and presented over rice pilaf, served with guacamole and a warm bacon corn salsa  

Char Grilled Peppercorn Dijon Sirloin
Twin 3 ounce beef sirloin medallions seasoned and char grilled to perfection, topped with cracked pepper Dijon mushroom gravy and served with a twice baked potato  

Pecan Crusted Swordfish
Fresh swordfish filet pan seared in a pecan crust, served with sherry glazed onions and cinnamon apple mashed potatoes  

Balsamic Shrimp
Jumbo shrimp sautéed with artichoke hearts and strawberries finished with a balsamic reduction and served with rice pilaf  

Chicken Napoli
Boneless chicken breast sautéed with a fresh medley of vegetables, tossed in a white wine marinara sauce with pasta and fresh mozzarella cheese  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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