Friday, May 29, 2015

Dinner Features for Friday May 29th

Dinner Features for Friday May 29th

Grilled Sirloin Steak   
10 oz. seasoned beef stockyard steak seasoned and char grilled presented with tomato crostini and a twice baked potato: finished with balsamic onion marmalade
Try local brewer Rohrbacs’ Scotch Ale with this hearty dish

Broiled Walleye  
Fresh chef trimmed walleye broiled with Chablis and lime juice served over rice pilaf with black bean corn relish and avocado sour cream
Embrace summer: Enjoy an Ice Cold Corona and lime with this entree

Scallops Cru d’Ete 
Dry packed deep sea scallops pan seared served with shaved vegetables and lemon herb butter  
Enjoy this light, fresh meal with a tangerine infused crisp Cupcake Chardonnay

Shrimp Carbonara  
Jumbo shrimp sautéed with sweet peas and bacon tossed with bucatini pasta in a light alfredo sauce
Salmon run Riesling will cut through the richness of alfredo

Herb Crusted Ahi                   
Savory herb crusted sushi grade Ahi tuna steak pan seared to order, served over mixed greens with crasins, pecans, onions and tomatoes with a house made yogurt dressing  
Francis Ford Coppola Chardonnay is a well balanced accompaniment to this dish

Linguini Vongole                            
Cape cod Little neck clams stewed with white wine and garlic, served with linguini in a spicy red or garlic white sauce
Enjoy in rosso with Mark West Pinot Noir: In Bianco Bolla Pinot Grigio

Jerk Chicken             
Jerk marinated chicken breast char grilled, presented with sautéed peppers and onions, rice pilaf, pineapple, fresh spinach and 2 warm tortilla shells
Pairs perfectly with a 21st amendment Watermelon Wheat Beer

Buffalo Chicken    
Chicken breast pan seared with a buffalo dry rub: presented with blue cheese fondue, roasted carrots and roasted potatoes
Try with a clean, refreshing Spaten Lager

Fish Fry     
Breaded or beer battered haddock.

Fresh Broiled Haddock     

Fresh Haddock filet broiled with lemon pepper butter.

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