Dinner Features November 12

Appetizer:
Wings of the Sea

Northern puffer, or “chicken wings of the sea”, lightly battered and tossed in buffalo sauce, served over mixed greens

Entrees:
Char grilled T-bone Steak

Seasoned char grilled T-bone topped with sautéed mushrooms and finished with garlic herb butter served with asparagus spears and cheddar herb mashed potatoes 

Parmesan Crust Chicken

Boneless chicken breast pan fried in a parmesan crust, served over pasta in a white wine cream sauce with fresh spinach and sun dried tomatoes, finished with asiago and parmesan cheeses  

Mahi Mahi Fish Tacos

Fresh seasoned and broiled mahi mahi rolled in a flour tortilla with southwest slaw and an avocado sour cream sauce, served with a side of rice pilaf

Bacon Basil Scallops

Sea scallops pan seared in a bacon basil cream sauce and served over pasta with mushrooms, tomatoes and garlic

Honey Glazed Shrimp

Jumbo shrimp pan seared in a honey soy glaze with zucchini, carrots, onion and red bell peppers, served over rice pilaf    

Northern Pufferfish & Chips

Fresh Northern Puffer fried in a crispy beer batter served with a Cajun remoulade and presented with steak fries and cole slaw

Mixed Grille

A seasoned and char grilled beef sirloin medallion presented over caramelized onions and finished with red wine demi-glace and goat cheese paired with a petite pan seared swordfish steak finished with garlic herb butter and served with a twice baked potato

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter