Sunday, March 20, 2016

Dinner Features March 20

Basil Broiled Sockeye Salmon
Fresh sockeye salmon filet broiled in white wine basil butter served over pasta topped with broccoli and spinach in garlic oil and white wine, dusted with asiago cheese  

Mixed Grilled
A petite grilled sockeye salmon served with a black bean pineapple relish paired with a half order of our chicken French, served with a side of rice pilaf

Shrimp ala York
Jumbo shrimp sautéed with mushrooms, tomatoes, artichoke hearts and fresh spinach in a garlic sherry parmesan cream sauce, served over pasta      

Herb Grilled Stockyard
Angus stockyard sirloin steak herb seasoned and char grilled to perfection, topped with balsamic seared wild mushrooms and onions and served with augratin potatoes    

New Orleans Herb Crust
Boneless chicken breast pan seared in a spicy herb crust, served over dirty rice and finished with a chorizo Creole sauce

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

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