Tuesday, March 3, 2015

Dinner Features for March 3rd

Char Grilled Sirloin Medallions
Twin 3 ounce beef sirloin medallions char grilled to order and topped with a Marsala onion glaze, presented over bruschetta and served with a twice baked potato  

Herb Crust Mahi Mahi
Fresh Mahi Mahi filet pan seared with an herb crust, presented over oven roasted balsamic garden vegetables and finished with a burgundy cranberry glaze, served with a side of rice pilaf   

Scallops Italian
Dry packed deep sea scallops sautéed with eggplant, mushrooms, tomatoes, peppers and onions in a fresh basil garlic white wine marinara sauce, served over pasta and finished with asiago cheese   

Park Ave Pasta with Shrimp
Jumbo shrimp sautéed with mushrooms, tomatoes, artichoke hearts, broccoli, sun dried tomatoes, olives and fresh spinach served over pasta in a garlic white wine sauce, finished with asiago cheese       

Chicken Soliel
Boneless chicken breast sautéed with oranges, artichoke hearts, sun dried tomatoes and scallions in a fresh rosemary white wine sauce, served with rice pilaf   

Brandy Apple Chicken
Boneless chicken breast sautéed with apples, artichoke hearts, almonds and scallions in a brandy cream sauce, served over pasta  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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