Tuesday, October 28, 2014

Dinner Features for October 28th

Beef Teriyaki
Twin 3 ounce beef sirloin medallions char grilled to order, topped with a sesame mushroom teriyaki glaze and presented over rice pilaf

Scallops Angelina
Deep sea scallops broiled in Marsala wine with garlic, tomatoes and melted mozzarella cheese served with a side of rice pilaf

Mahi Mahi Fresca
Fresh broiled Mahi Mahi filet topped with a citrus orange basil relish, served with rice pilaf and asparagus

Shrimp & Garlic Primavera
Black tiger jumbo shrimp sautéed with mushrooms and mixed garden vegetables in a garlic sherry wine sauce, served over pasta

Stuffed Salmon
Broiled salmon filet stuffed with spinach, artichokes and sun dried tomatoes served over pasta tossed in a rosemary roasted red pepper sauce

Chicken Tele Verde
Organic boneless chicken breast sautéed with chorizo sausage, mushrooms, zucchini and spinach tossed with pasta in a light Alfredo sauce

Herb Crust Chicken
Organic herb crusted chicken breast pan seared and topped with tarragon caper hollandaise and served over balsamic roasted asiago asparagus spears

Homemade Jalapeño Macaroni & Cheese
Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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