Saturday, May 21, 2016

Dinner Features May 21

Chicken du Chef
Boneless chicken breast sautéed with portobello mushrooms, tomatoes, onions and capers in a white wine parmesan sauce, served over pasta

Spicy Chicken & Eggplant Carouso
Boneless chicken breast and eggplant sautéed with chorizo sausage, artichoke hearts, mushrooms, tomatoes and onions in a tomato basil marinara sauce, served over rice pilaf

Montreal Grilled Stockyard Steak
Angus Reserve Stockyard sirloin char grilled with Montréal seasonings and topped with a burgundy onion glaze, served with a twice baked potato

Shrimp Florentine Scampi
Jumbo shrimp sautéed with fresh spinach, mushrooms and sun dried tomatoes in a garlic lemon sherry wine sauce, served over pasta

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

Pan Seared Walleye
Fresh walleye pan seared in lemon and white wine, topped with a basil goat cheese cream sauce and  served over asparagus spears with a side of rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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