Sunday, January 25, 2015

Dinner Features for January 25th

Certified Angus Bone in Ribeye
Perfectly marbled 12 ounce Certified Angus beef Ribeye steak char grilled to perfection, served with Kansas city mushroom barbecue sauce, bacon wrapped asparagus and a twice baked potato 

Stuffed Grouper
Fresh grouper filet broiled in lemon juice and Chablis, stuffed with (surimi) crab meat, spinach, sun dried tomatoes and feta cheese, presented atop fresh asparagus spears with curry butternut yogurt cream sauce and rice pilaf 

Burgundy Shiitake Scallops
Dry packed deep sea scallops sautéed with shiitake mushrooms, zucchini and fresh spinach, served over pasta in a brown burgundy pan sauce 

Garlic Herb Shrimp
Jumbo shrimp sautéed with mushrooms, sun dried tomatoes and artichoke hearts served over pasta in lemon herb butter white wine sauce presented over pasta with asiago cheese 

Spicy Santa Fe Chicken
Boneless chicken breast sautéed with bacon, peppers, onions, tomatoes, sweet corn, black beans and jalapenos in a spicy garlic sherry wine sauce served atop rice pilaf
Herb Crusted Chicken
Boneless herb crusted chicken pan seared to golden perfection, served over rice pilaf with olive tapenade   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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