Saturday, November 8, 2014

Dinner Features for November 8th

Bacon Wrapped Scallops
Deep sea scallops and water chestnuts wrapped in bacon and broiled, served in a lemon garlic sauce over rice pilaf  

New Orleans Creole Seafood Stew
Sautéed haddock, chopped clams, fresh mussels and surimi crabmeat with tomatoes, peppers, onions, corn and black beans in a spicy tomato broth, served over rice pilaf

Sicilian Beef Stockyard
10oz beef stockyard sirloin char grilled with Italian seasonings, topped with tomato slices, fresh basil and mozzarella cheese, drizzled with a tarragon sauce presented over bruschetta

Shrimp Madeira
Ocean garden jumbo shrimp sautéed with mushrooms, artichoke hearts, zucchini, onions and scallions in a zesty Madeira wine sauce, served over pasta and topped with asiago cheese

Rosemary Garlic Salmon
Fresh salmon filet broiled with a rosemary garlic crust and served with a sesame orange sauce over asparagus spears

Brandy Apple Chicken
Boneless chicken breast sautéed with apples, almonds, artichoke hearts and scallions in a light brandy cream sauce, served over pasta  

Chicken Pesto Verde
Boneless chicken breast sautéed with broccoli, portobello mushrooms, sun dried tomatoes and fresh spinach in a light pesto Alfredo tossed with ziti

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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