Appetizer:
Kale Dumplings:
Kale dumplings served over greens with sesame orange
dressing.
Entrees:
Montreal
Stockyard Sirloin Steak
Angus Reserve Stockyard sirloin seasoned and char grilled
with wild mushroom onion basil sauce with a twice baked potato.
Herb
Crust Chicken
Herb crusted boneless chicken
breast with apple goat cheese cream sauce and fresh asparagus with a side of
rice.
Scallops
Primavera
Sautéed scallops with
mushrooms and mixed garden vegetables in a lite alfredo sauce tossed with
pasta.
Shrimp
Scampi over Pasta
Jumbo shrimp sautéed with
onions, mushrooms and fresh spinach in a garlic sherry lemon wine sauce over
pasta.
Fresh
Ocean Sugar Toads (Puffer Fish)
Fresh ocean Sugar Toads fried in a lite
buttermilk batter over wild greens and tomatoes finished with a lite remoulade sauce.
Fruits
of the Sea Garlic Pasta
Sautéed salmon, calamari, crabmeat, mahi
mahi and chopped clams with
peppers, onions and tomatoes
in a garlic parmesan white wine sauce
over pasta.
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter
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