Sunday, November 9, 2014

Dinner Features for November 9th

Scallops Rosemary
Deep sea scallops sautéed in rosemary butter with zucchini and mushrooms, served with a Chablis pan sauce and finished with asiago cheese, presented with garlic mashed potatoes


Grilled Beef Stockyard
10oz beef stockyard sirloin seasoned char grilled, served with Tex-Mex bruschetta and a stuffed baked potato  


Shrimp du Chef
Ocean garden jumbo shrimp sautéed with bacon and onions, served over pasta in a sherry herb cream sauce


Salmon Puttanesca
Fresh salmon filet pan seared with tomatoes, basil, capers and garlic served with pasta and a tomato wine sauce


Pecan Chicken Napoleon
Boneless chicken breast pan seared with a pecan crust and layered with apples, mushrooms and onions, finished with fresh mozzarella cheese and brown butter   


Autumn Baked Chicken
Chicken breast and brie cheese wrapped and baked in puff pastry, served with a cranberry glaze and asparagus spears


Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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