Dinner Features November 5

Grilled Ahi Tuna

Fresh ahi tuna steak grilled with teriyaki and presented with pineapple curry chutney, roasted carrots and asparagus spears  

Bone In Angus Beef Ribeye

14 ounce angus ribeye steak char grilled and served with a mushroom onion marsala sauce, fresh spinach and parmesan herb risotto

Scallops Piccata

Sea scallops pan seared with shiitake mushrooms and capers served over pasta in a lemon butter sauce and finished with asiago cheese

Autumn Shrimp

Jumbo shrimp pan seared in a banana bread crust with butter nut squash and caramelized onions, tossed with pasta in a sherry cream sauce

Chicken Primavera

Boneless chicken breast sautéed with a vegetable medley and garlic confit, tossed with pasta in a roasted red pepper caper sauce, finished with parmesan cheese

Chicken du Chef

Boneless chicken breast sautéed with brussel sprouts, sweet peppers and artichokes served with garlic butter and rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter