Thursday, March 10, 2016

Dinner Features March 10

Sashimi Grade Tuna
Sashimi Tuna pan-seared with a savory citrus crust, asparagus, craisins and capers, served over fresh spinach with a honey mustard vinaigrette.

Shrimp Carbonara
Pan-seared jumbo shrimp with bacon, peas and onions tossed with pasta, cracked pepper and butter, finished with grated egg.  

Sea Scallops Florentine
Deep sea scallops sautéed with garlic, tomatoes, spinach and fresh rosemary tossed with pasta in a sherry lemon sauce, topped with asiago cheese.    

Beef Stockyard with Braised Vegetables
Angus Beef Stockyard sirloin steak char grilled to perfection, topped with Burgundy braised vegetables and wild mushrooms, served with a side of mashed potatoes.

Chicken Sophia
Pan-seared herb crusted chicken breast paired with tomato basil spaghetti and topped with a gremolata garnish.

Primavera Chicken
Boneless chicken breast sautéed with escarole, Brussels sprouts, yellow squash and olives simmered with oregano and Chablis, served with a side of roasted potatoes  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

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