Monday, March 28, 2016

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 

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