Monday, October 3, 2016

Dinner Features October 3

Kale Dumplings
Pan-seared dumplings stuffed with vegetables and kale served over wild greens with a sesame wasabi dressing                                                                                  

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

Chicken Kielbasa with Escarole
Boneless chicken breast sautéed with kielbasa sausage, escarole, tomatoes and mushrooms in a garlic parmesan white wine sauce, served over pasta    

Chicken Santa Fe
Boneless chicken breast sautéed with chorizo sausage, tomatoes, sweet corn, peppers and onions in a spicy garlic sherry wine sauce, served over rice pilaf     

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

Jerk Swordfish
Fresh swordfish grilled with jerk spices and topped with a mango citrus glaze, presented over asparagus spears and served with a side of herb rice  

Garlic Seafood
Jumbo shrimp, chopped clams, surimi crabmeat and fresh mussels’ sautéed with peppers and onions in a garlic white wine sauce, served over pasta

Scallops Alfredo Florentine
Sea Scallops sautéed with fresh spinach and sun dried tomatoes in a light Alfredo sauce, tossed with pasta  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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