Monday, February 1, 2016

Dinner Features February 1

Herb Crust Chicken
Boneless chicken breast pan seared in an herb crust and topped with a basil citrus relish, presented over asparagus spears and served with a side of rice pilaf  

Char Grilled Stockyard Burgundy
Beef stockyard sirloin char grilled to perfection and topped with burgundy portobello mushrooms and onions, finished with sun dried tomato roasted garlic butter

Chicken Fra Diablo
Boneless chicken breast sautéed with chorizo sausage, mushrooms, tomatoes, peppers and onions in a spicy garlic marinara sauce, served over pasta and finished with asiago cheese    

Shrimp & Crabmeat Stir Fry
Jumbo shrimp and surimi crabmeat pan seared with shiitake mushrooms and mixed garden vegetables in a teriyaki stir fry, served over rice and dusted with sesame seeds  

Grilled Blue Marlin
Fresh grilled blue marlin filet topped with a rosemary apple cream sauce and served with a side of herb lentil bulghur rice

Scallops Angelina
Sea scallops broiled in Marsala wine with tomatoes and garlic, topped with melted mozzarella cheese and served with a side of rice pilaf  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

Vegetable Lasagna
This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

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