Friday, October 24, 2014

Friday, October 24

Spicy Seafood Stew                
Deep sea scallops, claw crabmeat and chopped clams shimmied with peppers, onions, spinach and tomatoes in a spicy basil tomato sauce

Chipotle Stockyard                
10oz. stockyard sirloin steak char grilled to order served with chipotle portobello sauce and topped with melted Monterey jack cheese; accompanied by a twice baked potato

Pan Seared Salmon                                
Salmon filet pan seared, served over fresh asparagus spears drizzled with a chilled avocado chili sour cream caper sauce

Stuffed Mahi Mahi   
Mahi Mahi filet stuffed with spinach, sun dried tomatoes and artichoke hearts, broiled in lemon juice and Chablis wine; presented atop rice pilaf with cucumber tomato pineapple relish

Shrimp Monte Carlo   
Jumbo Tiger shrimp sautéed with mushrooms, tomatoes, Italian sausage, and zucchini served over pasta in a zesty garlic wine sauce finished with asiago cheese

Chef’s Organic Chicken   
Organic chicken breast sautéed with mushrooms, zucchini, and red sweet peppers in a lemon garlic sauce finished with butternut purée

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.

Jalapeno Macaroni & Cheese   
Baked fresh herb crusted macaroni pasta mixed with white cheddar cheese and jalapeno peppers.

Fish Fry      
Breaded or beer battered haddock

Fresh Broiled Haddock       

Fresh Haddock filet broiled with lemon pepper butter

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