Dinner Features October 8

Braised Short Ribs

Braised Beef short ribs and garden vegetables slowly simmered in red wine and beef stock, served over cheddar herb mashed potatoes   

Pecan Apple Chicken

Boneless chicken breast stuffed with a pecan apple stuffing and baked with a panko coating, finished with an apple cider reduction and served with roasted butternut squash

Chicken & Greens

Boneless chicken breast sautéed with Italian sausage, escarole, onions and tomatoes in a white wine pan sauce, served over pasta and finished with asiago and parmesan  

Char Grilled Ahi Tuna

Fresh ahi tuna steak seasoned and char grilled to order finished with sun dried tomato herb butter and presented over pearled barley pilaf

Autumn Grilled Salmon

Fresh seasoned and char grilled salmon filet presented over a butternut squash fritter and finished with maple herb butter, served with asparagus 

Parmesan Crusted Shrimp

Jumbo shrimp pan fried with a parmesan crust and presented over roasted red pepper Alfredo pasta with mushrooms and fresh spinach

Scallops Sicily

Sea Scallops pan seared with tomatoes, banana peppers, kalamata olives, red onions and fresh basil in a sherry garlic pan sauce, served over pasta and finished with asiago and parmesan 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter