Monday, April 4, 2016

Dinner Features April 4

Salmon French
Fresh salmon filet dipped in an egg batter and sautéed in a lemon sherry wine sauce, served over pasta with fresh asparagus spears

Scallops Southwestern
Sea scallops sautéed with bacon, black beans, tomatoes, peppers and onions in a salsa garlic sauce, served over rice

Apple Rosemary Shrimp
Jumbo shrimp sautéed with apples, artichoke hearts, zucchini and spinach in a rosemary sherry cream sauce    

Broiled Mahi Mahi
Fresh mahi mahi filet broiled and topped with a cranberry yogurt sauce, served with a side of rice

Char Grilled Stockyard Steak
Angus stockyard sirloin steak char grilled to perfection, presented with a Marsala mushroom sauce and a twice baked potato

Sesame Dill Crust Chicken
Boneless chicken breast pan seared with a sesame dill crust in an orange glaze with zucchini and broccoli, served with a side of 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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