Monday, May 16, 2016

Dinner Features May 16

Vegetable Lasagna
This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Apple Almond Chicken
Boneless chicken breast sautéed with apples, almonds, artichoke hearts and scallions in a sherry cream sauce, served over pasta

Montréal Grilled Stockyard Steak
Angus Reserve Stockyard sirloin char grilled with Montréal seasonings and topped with a portobello horseradish cream sauce, served with a twice baked potato   

Rosemary Tomato Verde Chicken
Boneless chicken breast sautéed with tomatoes, zucchini and fresh spinach in a garlic basil white wine sauce, served over pasta and finished with crumbled goat cheese

Garlic Parmesan Seafood Stew
Sautéed crabmeat, chopped clams, haddock and calamari in a garlic white wine parmesan sauce, served over pasta 

California Shrimp
Jumbo shrimp sautéed with broccoli, roasted red peppers, avocadoes, artichokes hearts and sun dried tomatoes in a basil sherry lemon wine sauce, served over rice

Scallops Provençal
Sea scallops sautéed with mushrooms, tomatoes, peppers, onions and olives in a garlic wine sauce, served over pasta

Sesame Grilled Mahi Mahi
Fresh sesame marinated and grilled mahi mahi grilled and served over teriyaki stir fry vegetables and rice, finished with sesame seeds  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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