Sunday, November 13, 2016

Dinner Features November 13

Honey Sriracha Pufferfish
Northern puffer, or “chicken wings of the sea”, fried crisp in a buttermilk batter and tossed in honey sriracha sauce, served over mixed greens

Montréal T-bone Steak
Montréal seasoned and char grilled T-bone finished with garlic herb butter and served with asparagus spears and a twice baked potato   

Chicken Dijon
Boneless chicken breast sautéed with ham, mushrooms and onions in a Dijon cream sauce, served over pasta and finished with asiago cheese

Sesame Crusted Ahi Tuna
Fresh ahi tuna pan seared with a sesame crust and presented over mixed greens tossed in a honey soy vinaigrette with sweet red peppers, shiitake mushrooms and avocado  

Scallops Caprese
Seasoned and broiled scallops with fresh mozzarella, fresh basil and tomatoes served over pasta in a white wine pesto sauce  

Lemon Sherry Shrimp
Jumbo shrimp pan seared with fresh spinach, artichoke hearts, tomatoes and onions in a sherry lemon pan sauce, served over pasta and finished with asiago and parmesan cheeses

Mixed Grille
A seasoned and char grilled beef sirloin medallion finished with a lager sauce and crispy onion straws paired with  a petite seasoned and pan seared swordfish steak finished with garlic herb butter, served with cheddar bacon mashed potatoes

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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