Sunday, March 8, 2015

Dinner Features for March 8th

Angus Reserve Bone in Ribeye Steak
Perfectly marbled 16 ounce Angus Reserve Ribeye steak seasoned and char grilled to perfection, served with herb butter and scalloped potatoes  

Stuffed Salmon
Fresh salmon filet stuffed with spinach, tomatoes, garlic and feta cheese, broiled in wine and served with a lemon crème sauce, presented over asparagus spears  

Scallops Chou Fleur
Dry packed deep sea scallops pan seared with mushrooms and leeks, tossed with pasta in a cauliflower cream sauce  

Shrimp & Risotto
Jumbo shrimp pan seared with caramelized onions and served with parmesan risotto  

Italian Chicken
Boneless chicken breast sautéed with a Tuscan blend of braised kale, portobello mushrooms, eggplant, sun dried tomatoes and garlic served in a white wine pan sauce with pasta  

Herb Crusted Brie Chicken
Boneless herb crusted chicken sautéed with an herb crust, presented with Brie cheese and Sicilian relish, served with a side of asparagus   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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