Friday, October 17, 2014

October 17 Dinner Features

Scallops Aglio Mediterrano                   
Deep sea scallops sautéed with artichoke hearts, olives, pepperoncini and eggplant, served over rice pilaf and garlic wine sauce with feta cheese

Grilled Swordfish                 
Seasoned, char grilled swordfish served atop horseradish Dijon orzo

Cajun Grilled Stockyard                                
10oz. cajun seasoned stockyard sirloin steak served with a sauté of black beans, corn, tomatoes and onions served with mashed potatoes with dusting of cheddar cheese 

Herb Crusted Ahi   
Herb crusted ahi tuna steak pan seared served over asparagus spears with strawberry lime salsa

Fall Shrimp   
Jumbo Tiger shrimp pan seared with bacon, scallions and apples, tossed with pasta in a pumpkin sherry sauce

Stuffed Chicken                      
Baked chicken breast filled with pecan bread stuffing; served with cranberry balsamic glaze and mashed potatoes

Escoffier Chicken     
Boneless chicken breast sautéed with onions, tomatoes and asparagus served with pasta in herb butter sauce, finished with asiago cheese

Fish Fry             
Breaded or beer battered haddock

Fresh Broiled Haddock                                         

Fresh Haddock filet broiled with lemon pepper butter

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