Thursday, January 7, 2016

Dinner Features January 7

The Pittsburg
Straight from The Burgh, this meal of a sandwich consists of sliced ham and turkey breast, homemade cole slaw, beer battered fries, tomatoes and Swiss cheese all piled high on Italian bread, served with a cup of soup du jour and a dill pickle spear

Char Grilled Sicilian Stockyard
Beef stockyard sirloin dry rubbed and char grilled to perfection, smothered with a blend of peppers, onions, tomatoes, olives and feta cheese served with a twice baked potato

Rosemary Chicken
Boneless chicken breast sautéed with mushrooms, broccoli and tomatoes in rosemary butter served with pasta and finished with a dusting of parmesan cheese

Garlic Chicken
Boneless chicken breast sautéed with roasted garlic and a vegetable medley served over rice pilaf and cheese curds with a white wine broth   

Sea Scallops du Chef 
Sea scallops sautéed with prosciutto, sweet peas and sun dried tomatoes served with pasta in a burgundy marinara sauce and finished with asiago cheese  

Pan Seared Mahi Mahi
Fresh mahi mahi filet pan seared and presented with roasted red pepper gnocchi, spinach and roasted garlic

Herb Crust Shrimp
Jumbo herb crusted shrimp pan seared with pecans and caramelized onions served with a sherry cream sauce and mashed potatoes

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter  

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