Dinner Features November 17

Vegetable Lasagna

This vegetable lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with garlic bread

Rosemary Scallops

Dry packed deep sea scallops sautéed with spinach, zucchini, apples and sun dried tomatoes in a fresh rosemary cream sauce, served over pasta

Shrimp & Crabmeat Stir Fry

Jumbo shrimp and surimi crabmeat sautéed with mixed garden vegetables in a in a teriyaki stir fry served over rice and dusted with sesame seeds

Chicken Portobello

Boneless chicken breast sautéed with portobello mushrooms, sun dried tomatoes and scallions in a garlic Madeira demi-glace, served with a side of rice pilaf    

Stuffed Mahi Mahi

Fresh broiled mahi mahi filet stuffed with spinach, apples and artichoke hearts topped with a tarragon mushroom sauce, served over asparagus with a side of wild rice

Steak Diane

Beef Flat Iron steak seasoned and char grilled to perfection, topped with caramelized oni0ns and a mushroom Dijon sauce, served with a twice baked potato   

Herb Crusted Chicken

Boneless chicken breast pan seared with an herb crust and presented over basil cheddar broccoli rice

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter