Friday, March 4, 2016

Friday 4th March Dinner Features

Hunter’s Beef Stockyard Seasoned and grilled Angus beef stockyard sirloin steak presented with mashed potatoes and a French onion hunter’s sauce.    

Stuffed Italian Chicken Breast Boneless chicken breast stuffed with prosciutto, fresh mozzarella and spinach, baked with a panko crust and presented with pasta, finished with a roasted red pepper sriracha cream.

Pepper Jack Chicken Sautéed chicken breast topped with shaved zucchini and shredded pepper jack cheese, served with mashed potatoes and a bacon aioli.


Pan-Seared Salmon Pan-seared Salmon with brussel sprouts and onions over rice with a pecan brown butter.

Sea Scallops Choron Sautéed Sea Scallops with sweet peas, pasta and a marinara hollandaise sauce.

South West Mahi-Mahi Cajun seasoned char-grilled Mahi with rice, avocado and pico de gallo.

 Rosemary Butter Shrimp Sautéed Tiger shrimp with bacon, sherry-onions, sweet peppers and orzo pasta with a rosemary butter.    

Fresh Broiled Haddock  Fresh Haddock filet broiled with lemon pepper butter  

Fish Fry  Your choice of breaded or crispy beer battered fresh Haddock filet

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