Dinner Features September 10

Summer’s End Shrimp Skewer Salad

Lemon orange marinated grilled shrimp skewer presented over mixed greens with fresh mozzarella cheese, vine ripe tomatoes, onions, broccoli, pineapples, dried cranberries, apples and almonds with your choice of dressing     

Chicken Elizabeth

Boneless chicken breast sautéed with portobello mushrooms, broccoli and tomatoes in a garlic white wine pesto Dijon sauce, served over pasta

Sicilian Beef Stockyard

Angus Reserve stockyard sirloin seasoned and char grilled to order, dusted with Italian panko crumbs and finished with sautéed mushrooms and onions and melted asiago cheese, served with a twice baked potato

Rosemary Almond Panko Crusted Red Snapper

Fresh red snapper pan seared with a rosemary almond panko crust in a lemon sherry wine sauce, presented over asparagus spears and topped with a fresh mozzarella basil tomato balsamic relish, served with a side of rice pilaf

Broiled Stuffed Mahi Mahi

Mahi Mahi filet stuffed with surimi crabmeat, spinach, sun dried tomatoes and feta cheese broiled in white wine and lemon, presented over wild rice and finished with an island style mango basil citrus salsa 

Flower City Lemon Garlic Shrimp

Jumbo shrimp sautéed with zucchini, tomatoes and fresh spinach in a lemon sherry wine sauce, served over pasta and dusted with asiago cheese   

Portobello Sea Scallops

Deep sea scallops sautéed with portobello mushrooms and sundried tomatoes in a Marsala demi glace served over rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter