Monday, May 2, 2016

Dinner Features May 2

Stuffed Mahi Mahi
Fresh broiled Mahi Mahi filet stuffed with spinach, tomatoes, kalamata olives and feta cheese, presented over asparagus spears and topped with an avocado cucumber sauce, served with a pineapple quinoa pilaf

Roasted Red Pepper Asiago Scallops & Basil
Fresh sea scallops sautéed with portobello mushrooms, zucchini and fresh basil in a roasted red pepper asiago cream sauce, served over pasta

Shrimp Ala Romano
Jumbo shrimp sautéed with mushrooms, kalamata olives, broccoli and artichoke hearts tossed with pasta in a light alfredo sauce     

Montréal Grilled Stockyard Sirloin Steak
Angus Reserve stockyard sirloin char grilled with Montréal seasonings, topped with a mushroom onion Dijon sauce and served with a twice baked potato

Herb Crust Chicken
Boneless herb crusted chicken breast pan seared in a garlic wine sauce, topped with a black bean caper citrus tapenade and served over rice pilaf

Chicken & Crabmeat Primavera
Boneless chicken breast sautéed with surimi crabmeat, mushrooms and garden vegetables in a sherry garlic wine sauce, served over pasta and finished with asiago cheese  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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