Dinner Features January 24

Montreal Grilled Stockyard

Beef stockyard sirloin char grilled with Montreal seasonings and topped with burgundy seared portobello mushrooms and onions, finished with bleu cheese butter and served with a twice baked potato

Panko Bleu Crusted Chicken

Boneless chicken breast pan seared in a panko bleu cheese crust, topped with an avocado tarragon sauce and presented over wild rice

New Orleans Chicken & Crab Creole

Boneless chicken breast and surimi crabmeat sautéed with black beans, sweet corn, tomatoes, peppers and onions in a spicy white wine Creole sauce, served over rice pilaf

Mahi Mahi Tropicale

Fresh mahi mahi filet broiled with a toasted almond crust and topped with a pineapple rosemary glaze, presented over wild rice

Sea Scallops Pizziola

Sea scallops sautéed with Italian sausage, mushrooms, tomatoes, peppers and onions in a garlic basil white wine sauce, served over pasta and finished with asiago cheese  

Basil Harvest Seafood

Jumbo shrimp, salmon and chopped clams sautéed with mixed garden vegetables in a fresh basil roasted garlic sherry sauce, served over ziti   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter