Monday, February 8, 2016

Dinner Features February 8

Braised Short Ribs Jardinière
Pan seared and perfectly seasoned Beef Short Ribs roasted in burgundy gravy with carrots, celery, tomatoes, peas and onions served with mashed potatoes

Chicken Soliel
Boneless chicken breast sautéed with oranges, artichoke hearts, sun dried tomatoes and scallions in a garlic rosemary white wine sauce, served with rice pilaf  

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

Herb Crust Harvest Chicken
caramelized onions, sweet potatoes and fresh spinach in a garlic sherry wine sauce, served with wild rice      

Shrimp Mexicali
Jumbo shrimp sautéed with bacon, sweet corn, peppers, onions and tomatoes in a spicy southwest garlic sauce, served over rice and topped with shredded cheddar cheese and sour cream, garnished with tortilla chips  

Fresh Broiled Barramundi
Fresh barramundi filet broiled and topped with a basil sun dried tomato cream sauce, presented over asparagus spears and served with barley pilaf 

Lemon Basil Scallops
Deep sea scallops sautéed with mushrooms, broccoli and spinach in a lemon fresh basil white wine sauce, served over pasta and finished with asiago cheese      

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

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