Dinner Features August 30

Caribbean Chicken

Boneless chicken breast sautéed with pineapple, banana, almonds, mushrooms and tomatoes in a sweet and sour pineapple sherry wine sauce, served over rice pilaf   

Chicken Crabmeat Primavera

Boneless chicken breast sautéed with surimi crabmeat, mushrooms and mixed garden vegetables in a garlic sherry wine sauce, tossed with pasta and dusted with asiago cheese

Island Cottage Stockyard Steak

Angus Reserve Stockyard sirloin seasoned and marinated, char grilled to order and served over wild greens with crumbly bleu cheese, fresh basil, vine ripe tomatoes, drizzled with a Marsala demi glace and served with oven roasted garlic potatoes

Shrimp & Greens with Italian Sausage

 Jumbo shrimp sautéed with Italian sausage, kale, tomatoes and onions in a garlic basil white wine sauce, tossed with pasta  

Blue Moon® Rosemary Scallops

Deep sea scallops seasoned with fresh rosemary and sautéed with apples, artichoke hearts, zucchini and fresh spinach in a Blue Moon® reduction with a touch of cream, layered over rice

Stuffed Mahi Mahi

Fresh mahi mahi filet broiled in white wine and lemon stuffed with spinach, sun dried tomatoes and fresh mozzarella, topped with mango pineapple salsa and presented over fresh asparagus spears, served with a side of rice pilaf    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter