Tuesday, March 10, 2015

Dinner Features for March 10th

Salmon & Crab Cakes
Chef trimmed salmon and surimi crab seasoned with herbs and pan seared, presented over asparagus spears with rice pilaf and tarragon Dijon sauce  

Sirloin Medallions with Bruschetta
Twin 3oz. sirloin medallions served over tomato bruschetta with Marsala mushroom onion sauce and a twice baked potato   

Scallops & Eggplant Verda
Dry packed deep sea scallops sautéed with eggplant, sun dried tomatoes and escarole served over pasta in garlic lemon white wine pan sauce with a dusting of asiago cheese 

Basil Shrimp Asiago
Jumbo shrimp pan sautéed with portobello mushrooms, zucchini, tomatoes and fresh basil presented over pasta in a roasted garlic white wine asiago cream sauce   

Sherry Cranberry Mahi Mahi
Mahi Mahi filet delicately broiled to perfection with lemon juice and Chablis wine, served over rice pilaf with a sherry cranberry glaze 

Herb Crusted Chicken
Boneless herb crusted chicken pan seared to golden perfection, presented with rice pilaf and orange sesame ginger glaze    

Home Style Roast Turkey Dinner
Fresh roasted turkey breast served with cranberry sauce, mashed potatoes and traditional stuffing  

Homemade 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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