Tuesday, March 24, 2015

Dinner Features for March 24th

Beef & Reef
Steak Diane and Red Snapper Scampi- A 3 ounce beef sirloin medallion char grilled to order and topped with a mushroom Dijon peppercorn sauce, paired with a petite red snapper filet sautéed in a garlic lemon sherry wine sauce, presented over rice pilaf  

Crab Crusted Stockyard
10 oz. beef stockyard sirloin steak char grilled to perfection, crusted with a surimi crabmeat spinach asiago panko breading, finished with a tarragon sauce and served with a twice baked potato 

Cajun Seared Mahi Mahi
Fresh Mahi Mahi filet pan seared with Cajun spices and served over rice pilaf with a spicy sun dried tomato onion cream sauce  

Island Cottage
Jumbo shrimp sautéed with pineapple, avocado, sun dried tomatoes, summer squash and scallions in a zesty lemon wine sauce, served over pasta  

Sesame Orange Scallops
Dry packed deep sea scallops sautéed with shiitake mushrooms and mixed vegetables in a sesame orange sauce, served over rice pilaf   

           Chicken Ala York
             Boneless chicken breast sautéed with mushroom, spinach, tomatoes and artichoke hearts in a sherry cream sauce, served over pasta finished with asiago cheese  

Chicken Aglio E Olio
Boneless chicken breast sautéed with broccoli, zucchini, spinach and portobello mushrooms in garlic olive oil, white wine and parmesan cheese, tossed with pasta  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter


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