Monday, October 10, 2016

Dinner Features October 10

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

Montréal Stockyard Sirloin
Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, served with a Marsala portobello sauce and topped with sun dried tomato butter, presented with a twice baked potato     

Sicilian Chicken
Boneless chicken breast sautéed with Italian sausage, escarole, white beans and banana peppers in a garlic white wine sauce, served over pasta 

Chicken Avocado Basil 
Boneless chicken breast sautéed with mushrooms, artichoke hearts and zucchini in an avocado fresh basil cream sauce, served over pasta   

Cranberry Apple Mahi Mahi 
Fresh mahi mahi filet pan seared and topped with a cranberry apple glaze, served with harvest pecan stuffing and a side of asparagus spears   

Shrimp du Chef
Jumbo shrimp sautéed with fresh spinach, portobello mushrooms and sun dried tomatoes in a garlic sherry lemon wine sauce, served over pasta and dusted with aged goat cheese  

Bourbon Street Seafood Stew
Sea Scallops, surimi crabmeat and chopped clams sautéed with tomatoes, black beans, onions and peppers in a spicy garlic white wine sauce, served over rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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