Dinner Features February 2

Biscotti Crusted Chicken Normandy

Boneless chicken breast pan seared in biscotti crust and topped with white wine apple rosemary sauce, served rice pilaf  

Montréal Grilled Stockyard

Beef stockyard sirloin char grilled with Montréal seasonings and topped with roasted garlic seared mushrooms, onions and leeks, served with a twice baked potato

Chicken Stir Fry

Boneless chicken breast pan seared with mushrooms and mixed garden vegetables in a teriyaki stir fry, served over rice and dusted with sesame seeds  

Wild Mushroom Shrimp & Crabmeat

Jumbo shrimp and surimi crabmeat sautéed with shiitake, portobello and button mushrooms in a garlic sherry cream sauce, served over pasta

Island Tropic Jerk Seared Blue Marlin

Fresh grilled blue marlin filet pan seared with jerk spices and topped with a pineapple Creole sauce, served with a side of rice pilaf

Seafood Florentine Alfredo

Sea scallops, baby shrimp and chopped clams sautéed with fresh spinach and broccoli in a light pesto Alfredo sauce, tossed with pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter