Saturday, March 7, 2015

Dinner Features for March 7th

Angus Reserve Bone in Ribeye Steak
Perfectly marbled 16 ounce Angus Reserve Ribeye steak seasoned and char grilled to perfection, served with roasted garlic mashed potatoes  

Mixed Grille
A 3 ounce beef sirloin medallion char grilled to order paired with a petite grilled swordfish filet topped with a rosemary citrus hollandaise sauce, served with asparagus and a twice baked potato  

Scallops French
Dry packed deep sea scallops dipped in an egg batter and sautéed in a lemon sherry wine sauce, served with asparagus spears 

Sriracha Thai Tiger Shrimp
Jumbo shrimp sautéed in a Thai peanut sauce finished with sriracha and lime, served over white rice  

Orange Ginger Salmon and Shrimp
Pan seared petite salmon filet paired with a char grilled shrimp skewer topped with an orange ginger sauce, served over rice pilaf with broccoli 

Spinach and Artichoke Chicken
Boneless chicken breast sautéed with spinach and artichokes served in a creamy asiago sauce over pasta  

Herb Crusted Brie Chicken
Boneless herb crusted chicken pan seared with an herb crust, topped with melted Brie cheese and caramelized apples and onions, served with sautéed spinach and roasted potatoes  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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