Monday, June 20, 2016

Dinner Features June 20

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

Chicken Divon
Boneless chicken breast sautéed with broccoli, artichoke hearts and sun dried tomatoes in a light white wine Dijon sauce, served over rice pilaf

Montreal Grilled Stockyard Steak
Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, topped with caramelized onions and dusted with asiago cheese, served with a twice baked potato

Shrimp Monte Carlo
Jumbo shrimp sautéed with Italian sausage, tomatoes, mushrooms, zucchini and artichoke hearts in a lemon sherry wine sauce, served over pasta   

Scallops Provencal
Deep sea scallops sautéed with mushrooms, tomatoes, olives, peppers and onions in a garlic white wine sauce, served over pasta 

Grilled Ahi Citrus Garden Salad
Seasoned ahi tuna steak char grilled to order, presented over fresh greens, with oranges, strawberries, dried cranberries, mangoes, vine ripe tomatoes, onions, almonds and aged goat cheese served with your choice of dressing

Pan Seared Mahi Mahi
Fresh mahi mahi filet pan seared and topped with a roasted red pepper corn cucumber relish, presented over fresh asparagus spears and served with a side of rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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