Wednesday, January 28, 2015

Dinner Features for January 28th

Seasoned Stockyard Sirloin
10 oz. stockyard sirloin steak properly seasoned and char grilled to order, topped with sautéed onions and tomatoes, presented over a mushroom bourbon barbeque demi glace and served with sun dried tomato and basil parmesan smashed potatoes  

Island Mahi Mahi
Mahi Mahi filet broiled and presented over grilled asparagus spears with a side of spicy corn relish and rice pilaf  

Wild Mushroom Herb Scallops
Dry packed deep sea scallops sautéed with button, portobello and shiitake mushrooms in a garlic enhanced white wine herb butter sauce, served over rice pilaf  

Shrimp Monte Carlo
Jumbo shrimp sautéed with Italian sausage, zucchini, tomatoes and artichoke hearts served over pasta in a garlic sherry wine sauce  

Chicken & Crabmeat Pesto Alfredo
Boneless chicken breast sautéed with surimi crabmeat, zucchini, broccoli and sweet red peppers in a light white wine pesto Alfredo sauce, tossed with pasta 

Tuscan Chicken
Boneless chicken breast sautéed with ham, white beans, mushrooms, tomatoes and fresh spinach in a garlic parmesan sauce, served over pasta  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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