Dinner Features November 10

Teriyaki Scallops Curry

Dry packed deep sea scallops sautéed with shiitake mushrooms and garden vegetables in a curry teriyaki stir fry, served over rice    

Shrimp Florentine Alfredo

Jumbo shrimp sautéed with fresh spinach and tossed with pasta in a roasted red pepper alfredo sauce

Chicken Italian

Boneless chicken breast sautéed with eggplant, tomatoes, mushrooms, peppers and onions in a fresh basil garlic white wine marinara sauce, served over pasta and finished with asiago cheese  

Mixed Grille

A petite flat iron steak char grilled to order and topped with grilled onions paired with a pan seared cobia filet (very firm fish with a mild, moist texture) topped with a tarragon basil sauce, served with asparagus spears and a side of rice pilaf

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with butternut apple cream sauce, served over asparagus with a side of rice pilaf

Montréal Stockyard Sirloin

Beef stockyard sirloin char grilled with Montréal seasonings, topped with a three cheese mushroom sauce and served with a twice baked potato

Vegetable Lasagna

Lasagna made with pasta, fresh vegetables, tofu and marinara sauce, served with a side of garlic bread

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter