Wednesday, February 3, 2016

Dinner features 3rd February 2016

Shiitake Mushroom Chicken Chicken breast pan seared with
shiitake mushrooms, sundried tomatoes and broccoli
in a garlic sherry cream sauce over pasta. 

Beef Tenderloin Burgundette Sliced 6oz beef tenderloin sautéed with
portobello mushrooms, artichoke hearts, tomatoes and broccoli in
a burgundy wine demi-glace over rice.

Herb Crusted Chicken Herb crusted chicken breast with spinach and apples in a sherry wine sauce with a side of oven roasted maple sweet potatoes 

Shrimp &Rosemary Primavera Jumbo shrimp sautéed with mushrooms, mixed garden vegetables and fresh rosemary, over pasta.

Grilled Blue Marlin Fresh grilled blue marlin filet served over
asparagus, topped with a roasted garlic, sundried tomato butter and
served with a side of bulgar herb rice.

New Orleans Seafood Stew Cajun seasoned sea scallops, baby shrimp, crabmeat and chopped clams sautéed with peppers, onions, chorizo sausage, black beans and tomatoes, in a spicy garlic wine sauce over rice.

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter 

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