Monday, August 8, 2016

Dinner Features August 8

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

Chicken Mexicali
Boneless chicken breast sautéed with bacon, black beans, tomatoes, peppers and onions in a spicy sherry wine sauce, presented over rice and topped with shredded cheddar cheese and sour crea

Asian Teriyaki Shrimp Skewer Salad
Marinated sesame soy shrimp skewer char grilled and presented over greens with tomatoes, strawberries, pineapples, zucchini, spicy candied pecans, and onions served with choice of dressing

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

Asiago Shrimp and Broccoli
Jumbo shrimp sautéed with sundried tomatoes and broccoli in a garlic asiago cream sauce tossed with pasta

Garlic Lemon Scallops
Deep sea scallops sautéed with zucchini, olives, mushrooms and onions in a garlic lemon white wine sauce, served over pasta and finished with herb seasoned cheese curds

Herb Crusted Mahi Mahi
Fresh mahi mahi filet pan seared in an herb crust, topped with mango pineapple salsa and presented over asparagus spears, served with a side of rice pilaf  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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