Wednesday, October 8, 2014

Dinner Features for October 7th

Roasted Red Pepper Scallops
Deep sea scallops sautéed with broccoli, zucchini, artichoke hearts and sun dried tomatoes in a light roasted red pepper rosemary cream sauce, served over pasta and finished with asiago cheese

Sicilian Grilled Stockyard Sirloin
Char grilled beef stockyard sirloin seasoned with herbs and topped with a mushroom Madeira sauce and melted asiago cheese, presented over bruschetta and served with a stuffed baked potato

Stuffed Salmon
Fresh broiled salmon filet stuffed with surimi crabmeat, spinach and capers, topped with a pineapple cucumber relish and served over asparagus spears and rice pilaf

Mediterranean Shrimp
Jumbo shrimp sautéed with fresh spinach, tomatoes, olives, peppers, onions and mushrooms in a white wine sauce, served over pasta and finished with feta cheese

Chicken Portobello
Boneless chicken breast sautéed with portobello mushrooms and sun dried tomatoes in a Madeira brown sauce, served with rice pilaf

Herb Crust Chicken
Boneless chicken breast sautéed with an herb crust, topped with a tarragon Dijon cream sauce and served with rice pilaf  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

Flower City Trash Plate Wrap
Your choice of a ½ pound burger or a Zweigle’s ® red hot dog prepared in a wrap with cheese, hot sauce, mustard, onions, home fries and macaroni salad served with potato chips

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