Monday, November 23, 2015

Dinner Features November 23

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

Char Grilled Stockyard Sirloin
Beef stockyard sirloin char grilled to perfection, presented with a burgundy mushroom
onion sauce and served with a twice baked

Spicy Southwest Chicken
Boneless chicken breast sautéed with bacon, jalapeño peppers, sweet corn, tomatoes, peppers and onions in a spicy wine sauce, served over rice pilaf and finished with tortilla chips and shredded cheddar cheese

Shiitake Chicken & Crab
Boneless chicken breast sautéed with surimi crabmeat, shiitake mushrooms, zucchini and fresh spinach in a roasted red pepper cream sauce, served over rice pilaf

Scallops O’Brien
Deep sea scallops sautéed with mushrooms, tomatoes, artichoke hearts and fresh spinach in a garlic sherry cream sauce, served over pasta   

Shrimp Vegetable Basil Medley
Jumbo shrimp sautéed with portobello mushrooms, zucchini, broccoli, tomatoes, brussel sprouts and escarole in a garlic white wine sauce, served over pasta        

Stuffed Red Snapper
Fresh broiled red snapper stuffed with squash, zucchini, red bell peppers and asiago cheese topped with an herb cream sauce and served over broccoli cheddar rice    

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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