Saturday, May 16, 2015

Dinner Features for May 16th

Catch of the Day
Fresh walleye or barramundi filet pan seared with an herb crust, presented over rice pilaf and served with asparagus spears and roasted cauliflower hummus   

Stockyard Cum Laude
10 oz. beef stockyard sirloin steak seasoned and char grilled to perfection, presented with wild mushrooms and a horseradish Dijon cream, served with a twice baked potato  

Master’s Scallops
Dry packed deep sea scallops sautéed with cherry tomatoes and zucchini, tossed with pasta in a rosemary lemon sauce     

Graduate Shrimp
Jumbo shrimp sautéed with garlic, roasted red peppers and eggplant in a white wine pesto sauce tossed with bucatini pasta and kefalotyri cheese   

Chicken French
Boneless chicken breast dipped in egg batter and sautéed with fresh broccoli and artichoke hearts, served over pasta in a lemon sherry wine sauce and finished with asiago cheese 

Yellow Jacket Wedge Salad
Boneless chicken breast grilled and served with a romaine wedge, bacon, caramelized onions and bleu cheese, drizzled with a burgundy balsamic glaze  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter


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