Dinner Features November 7

Broiled Cobia

Cobia is a very firm fish that some liken to mahi-mahi. It is quite mild, with a moist texture. Try our cobia broiled in white wine and citrus, topped with orange pineapple curry chutney and presented over rice pilaf, served with broccoli 

Scallops French

Sea scallops dipped in an egg batter and pan seared with artichokes in a sherry lemon butter sauce served over pasta with a side of asparagus spears and finished with asiago cheese

Shrimp Alfredo

Jumbo shrimp sautéed with bacon, onions and sun dried tomatoes in a white wine Alfredo sauce served over pasta 

Jalapeño Barbeque Chicken

Boneless chicken breast char grilled and topped with barbeque sauce, jalapeño peppers and melted cheddar cheese served with rice pilaf  

Panko Herb Chicken

Boneless chicken breast pan seared in a panko herb crust topped with a cranberry beet balsamic reduction and served with honey roasted carrots and a twice baked potato

Flat Iron Steak

Beef flat iron steak seared on a cast iron grill and topped with garlic herb butter, served with roasted potatoes wedges and asparagus spears

Bone In Ribeye

A 14 oz. Angus beef ribeye char grilled to perfection, topped with Saranac Caramel Porter infused mushrooms and served with herb cheddar mashed potatoes and brussel sprouts

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter