Thursday, September 22, 2016

Balsamic Chicken Boneless chicken breast sautéed with bacon, mushrooms, onions and Brussels sprouts in a sherry garlic balsamic glaze, served over wild rice  

Herb Crust Chicken Portobello Boneless herb crusted chicken breast pan seared with sherry wine and lemon served over hydroponic greens with vine ripe tomatoes and fresh mozzarella cheese, drizzled with Dijon vinaigrette dressing

Montreal Grilled Stockyard Steak  Angus Reserve stockyard sirloin seasoned and char grilled to order, served over asiago garlic bread, smothered with burgundy mushroom onion sauce, finished with roasted red pepper basil oven roasted potato wedges

Stuffed Mahi Mahi  Fresh mahi mahi stuffed with spinach, tomatoes, surimi crabmeat and feta cheese broiled in lemon white wine and drizzled with roasted red pepper tarragon sauce, served over asparagus with a side of rice

Tuscan Shrimp Jumbo shrimp sautéed with ham, portobello mushrooms, kale, spinach, tomatoes and onions in a spicy garlic white wine sauce, served over pasta  

Shiitake Scallops Deep sea scallops sautéed with shiitake mushrooms, sun dried tomatoes and broccoli in a white wine cream sauce, served over pasta    

Asian Chicken Wrap Grilled sesame orange chicken in a sun dried tomato wrap with hydroponic greens, sun dried tomatoes, onion and almonds with ginger orange dressing, served with sweet potato fries

Fresh Broiled Haddock  Fresh Haddock filet broiled with lemon pepper butter

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