Tuesday, April 5, 2016

Dinner Features April 5

Stuffed Salmon
Fresh broiled salmon filet stuffed with spinach, artichoke hearts and sun dried tomatoes served over asparagus spears with a side of rice pilaf

Scallops Normandy Florentine
Sea scallops sautéed with apples, artichoke hearts, and fresh spinach in a sherry wine sauce, served over rice

Shrimp ala Romano Alfredo
Jumbo shrimp sautéed with surimi crabmeat, mushrooms, broccoli, artichoke hearts and kalamata olives tossed with pasta in a light Alfredo sauce    

Garlic Basil Chicken
Boneless chicken breast sautéed with mushrooms, zucchini, broccoli, sun dried tomatoes and scallions in a white wine garlic basil butter sauce, tossed with pasta  

Montréal Grilled Stockyard Steak
Angus stockyard sirloin steak char grilled with Montréal seasonings, topped with a garlic tomato black bean sauce and crispy onions straws, presented with a twice baked potato

Chicken Dijon
Boneless chicken breast sautéed with portobello mushrooms, sun dried tomatoes, peppers and onions in a Dijon cream sauce, served over rice pilaf  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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