Wednesday, October 12, 2016

Portobello Asiago Stockyard Sirloin Angus Reserve Stockyard sirloin char grilled to perfection, topped with a portobello mushroom, onion, basil, asiago cream sauce, served with a twice baked potato.      

Autumn Herb Crusted Chicken Herb crusted chicken breast sautéed with yellow squash, sun dried tomatoes and zucchini in a light marsala sauce, served with a butternut squash.   

Escarole Kielbasa Chicken Pan seared chicken breast, escarole, white beans, kielbasa and banana peppers in a garlic white wine sauce over pasta topped with asiago cheese.     

Garlic Seafood Pasta Jumbo shrimp, surimi crabmeat and chopped clams sautéed in a garlic white wine sauce over pasta, dusted with asiago cheese.    

Baked Crabmeat Three cheese au Gratin Baked Lump crabmeat, ziti pasta, onions and bacon with romano, cheddar and asiago cheese, topped with a au gratin crumble, served with garlic bread.

Sea Scallops a la York Sautéed sea scallops, surimi crabmeat, mushrooms, artichoke, tomatoes and spinach tossed in a sherry cream sauce over pasta.

Stuffed  Broiled Haddock Broiled Haddock filet stuffed with spinach, goat cheese and sundried tomatoes, broiled in a lemon white wine over asparagus spears, drizzled with a light tarragon sauce and served with a side of rice.

Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter

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