Dinner Features November 3

Stuffed Mahi Mahi

Fresh broiled mahi mahi stuffed with surimi crabmeat and a pecan apple stuffing, topped with a caper herb cream sauce and presented over fresh asparagus spears  

Scallops Stir Fry

Sea scallops stir fried with shiitake mushrooms, brussel sprouts and mixed garden vegetables in a teriyaki stir fry sauce, served over rice pilaf

Shrimp Rosemary Normandy

Jumbo shrimp sautéed with apples, sun dried tomatoes, spinach and pine nuts in sherry rosemary sauce, served over rice    

Bone in Ribeye

A 14 oz. angus beef Ribeye char grilled to perfection, served with a mushroom onion fromage and presented with a twice baked potato

Roasted Red Pepper Asiago Chicken

Boneless chicken breast sautéed with fresh spinach and zucchini in a roasted red pepper asiago cream sauce, tossed with pasta     

Chicken Piccata

Boneless chicken breast sautéed with mushrooms, artichoke hearts, capers and fresh spinach in a garlic lemon sherry wine sauce, served over pasta and finished with asiago     

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter