Tuesday, November 4, 2014

Dinner Features for November 4th

Steak Diane
Twin 3 ounce beef sirloin medallions char grilled to order, topped with a mushroom onion Dijon brandy peppercorn sauce, served with rice pilaf

Garlic Seafood
Deep sea scallops, fresh mussels, chopped clams and surimi crabmeat sautéed in a garlic white wine sauce served over pasta and dusted with asiago cheese  

Shrimp Fromage
Jumbo shrimp sautéed with zucchini, mushrooms and scallions in a garlic crumbly bleu cheese cream sauce served with pasta

Herb Crust Swordfish
Fresh swordfish pan seared with an herb crust and topped with a roasted red pepper rosemary cream sauce, served over asparagus spears

Chicken du Chef
Boneless chicken breast sautéed with fresh spinach, portobello mushrooms, tomatoes and artichoke hearts in a garlic sherry wine sauce, served over pasta  

Chicken Piccata
Boneless chicken breast sautéed with mushrooms, artichokes, kalamata olives and spinach in a basil sherry wine sauce, served over pasta

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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