Saturday, April 23, 2016

Dinner Features April 23

Barramundi Puttanesca
Fresh barramundi filet pan seared in a savory crust with capers, tomatoes, basil and wine served with potato gnocchi and asiago cheese

Sea Scallops Rojo
Fresh sea scallops pan seared with caramelized onions, served with pasta and a roasted red pepper Florentine cream sauce, finished with parmesan cheese  

Shrimp al Fresco
Jumbo lemon rosemary broiled shrimp served over rice and a sauté of artichokes, broccoli and caramelized onions with white wine    

Cajun Grilled Stockyard Steak
Angus Reserve stockyard sirloin seasoned with Cajun spices and char grilled to perfection, presented with black beans, rice, salsa and an avocado mousse  

Herb Chicken
Boneless chicken breast pan seared in an herb crust served with a chilled quinoa pilaf of pineapple, mint, sweet peppers and scallions

Kristin’s Kountry Chicken
Boneless chicken breast pan fried and served with cheddar mashed potatoes and creamy pepper bacon gravy

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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