Monday, July 27, 2015

Dinner Features for July 27th

Burgundy Portobello Stockyard
10 oz beef stockyard sirloin steak char grilled to perfection and topped with burgundy portobello mushrooms, served with a twice baked potato

Chicken Piccata
Boneless chicken breast sautéed with mushrooms, spinach, artichoke hearts and capers in a garlic sherry wine sauce, served over pasta and finished with asiago cheese  

Grilled Tomato Basil Ahi Tuna Salad
Fresh ahi tuna steak grilled to order and presented over wild greens, topped with sautéed tomato, basil and onions

Herb Crust Chicken
Boneless chicken breast pan seared with an herb crust, presented over fresh asparagus spears and finished with peppercorn sun dried tomato Dijon butter, served with a side of rice pilaf   

Rosemary Citrus Shrimp
Jumbo shrimp sautéed with oranges, pineapple, grapes, strawberries and broccoli in a rosemary sherry wine sauce, served over rice pilaf

Scallops ala Romano
Dry packed deep sea scallops sautéed with surimi crabmeat, mushrooms, broccoli, kalamata olives and artichoke hearts in a garlic white wine sauce, served over pasta   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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