Sunday, October 26, 2014

Dinner Features for October 26th

Homemade Pastichio
The Greek version of macaroni and cheese – Bucatini pasta, seasoned ground turkey and pecorino baked in a creamy béchamel sauce, served with a Greek salad.

Scallops Scampi
Deep sea scallops pan seared with tomatoes and asparagus tossed with pasta in lemon butter wine sauce

Classic Stockyard
Beef Stockyard sirloin steak seasoned and char grilled to order; served with wild mushroom and onion gravy and brie cheese accompanied by a twice baked potato  

Caper Salmon
Pan seared salmon filet served with vegetable medley, finished with lemon caper sauce

Shrimp Rustica
Black tiger jumbo shrimp sautéed with onions and bacon tossed with pasta in roasted garlic rosemary cream sauce finished with parmesan cheese

Organic Chipotle Chicken
Boneless chicken breast sautéed with mushrooms, onions and peppers tossed with pasta in chipotle caper cream sauce

Autumn Organic Chicken
Organic herb crusted chicken breast pan seared with sweet peas and butternut squash risotto

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter


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