Dinner Features March 28

Stuffed Salmon

Fresh broiled sockeye salmon filet stuffed with surimi crabmeat, spinach, sun dried tomatoes and artichoke hearts topped with a rosemary lemon cream sauce and served with a side of rice pilaf

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  

Shrimp Alfredo Florentine

Jumbo shrimp sautéed with chopped clams and fresh spinach, tossed with pasta in a light asiago Alfredo sauce

Sashimi Grade Ahi Tuna

Fresh sashimi grade ahi tuna steak grilled to order and presented over spicy rice, topped with a citrus salsa with cilantro 

Montréal Stockyard Steak

Angus stockyard sirloin steak char grilled with Montréal seasonings, topped with a horseradish mushroom Dijon cream sauce and served with a twice baked potato

Sesame Orange Chicken & Shrimp Stir Fry

Boneless chicken breast and baby shrimp sautéed with garden vegetables in a sesame orange stir fry sauce, served over rice pilaf and dusted with sesame seeds

Herb Crust Chicken

Boneless chicken breast pan seared with a dill herb crust in a lemon white wine sauce, served over barley pilaf and topped with a caper basil sauce

Vegetable Lasagna

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

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter