Dinner Features for November 1st

Appetizer Feature:
Poutine
Beer battered fries topped with beef gravy and cheddar cheese curds

 

Entrees:
Bistro Beef Stockyard
Ten ounce beef stockyard sirloin steak char grilled to order, topped with melted brie cheese and cranberry almond compote, served with sweet butternut squash mashed potatoes

 

Scallops Milano
Deep sea scallops broiled in lemon and sherry wine, served with pasta in a roasted garlic cream sauce

 

Cape Cod Mussels
Dozen Cape Cod mussels steamed with fresh rosemary, onions and brussel sprouts in a white wine broth

 

Herb Shrimp
Jumbo shrimp sautéed with ham, scallions and cheddar cheese curds tossed with pasta in an herb wine sauce

 

Herb Crust Swordfish
Fresh swordfish filet pan seared with an herb crust, served with caramelized apples and rice pilaf

 

Chicken & Dumplings
Boneless chicken breast simmered in rich gravy with carrots, onions, peas celery topped with homemade dumplings

 

Garlic Chicken
Boneless chicken breast pan seared with mushrooms and scallions, tossed with pasta in a roasted red pepper garlic sauce, finished with asiago cheese

 

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter