Sunday, February 8, 2015

Dinner Features for February 8th

Sirloin Medallions
Twin 3 oz sirloin medallions dry rubbed with a finger lakes coffee rub, char grilled to order; finished with crumbled blue cheese and brown butter accompanied by a twice baked potato  

Neptune’s Grouper
Grouper filet pan seared with asparagus slices and lump crabmeat finished with Dijon herb crust and a drizzle of hollandaise  

 la Neige Scallops
Dry packed deep sea scallops pan seared with Bermuda onions and fresh spinach tossed with pasta in sweet potato cream sauce   

Snowed in Shrimp
Jumbo shrimp pan seared to perfection, served over roasted corn and fresh rosemary risotto; finished with a dusting of parmesan cheese   

Rojo Chicken
Boneless chicken breast sautéed with roasted red peppers and scallions tossed with pasta in basil wine sauce      

Chicken Cordon Bleu
Boneless chicken breast stuffed with ham and Swiss cheese baked with a Dijon herb crust served with rice and tarragon cream sauce  

Jalapeño Macaroni & Cheese
Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread 

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter


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