Monday, April 18, 2016

Dinner Features April 18

Mahi Mahi Tropicale
Fresh mahi mahi filet pan seared and topped with a mango pineapple salsa, served with a side of cranberry quinoa pilaf   

Sea Scallops Verda
Fresh sea scallops sautéed with zucchini, broccoli, spinach and tomatoes in a garlic lemon sherry wine sauce, served over pasta and topped with asiago cheese

Shiitake Shrimp
Jumbo shrimp sautéed with shiitake mushrooms, artichoke hearts, sun dried tomatoes and broccoli in a tarragon sherry cream sauce, served over pasta   

Montréal Grilled Stockyard Steak
Angus Reserve stockyard sirloin char grilled with Montréal seasonings, topped with a rosemary mushroom Marsala sauce and finished with asiago cheese, served with a twice baked potato

Spicy Spanish Chicken
Boneless chicken breast sautéed with chorizo sausage, peppers, onions, tomatoes and mushrooms in a garlic spicy wine sauce, served over rice pilaf  

Chicken Portobello
Boneless chicken breast sautéed with portobello mushrooms and sun dried tomatoes in a garlic Madeira wine sauce, served with rice pilaf

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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