Dinner Features November 2

Appetizer:

Coconut Shrimp Spring Rolls

Coconut shrimp spring rolls served over wild greens drizzled with a sesame orange dressing  

Entrees:

Wild Mushroom Chicken & Crabmeat

Boneless chicken breast and surimi crabmeat sautéed with portobello, shiitake and button mushrooms in a garlic sherry cream sauce, served over pasta  

Montréal Stockyard Steak

Angus Reserve Stockyard sirloin char grilled with Montréal seasonings and topped with sautéed mushrooms, drizzled with a balsamic glaze and presented over garlic bread, served with a twice baked potato

Lemon Basil Shrimp

Jumbo shrimp sautéed with braised kale, zucchini and sun dried in a lemon basil garlic white wine sauce, served over pasta  

Herb Seared Scallops

Sea Scallops sautéed pan seared and served with a Caribbean jerk butter, topped with a mango pineapple salsa and served over rice

Stuffed Mahi Mahi

Fresh mahi mahi filet broiled and stuffed with spinach, tomatoes and aged goat cheese, topped with a sun dried tomato caper sauce and presented over asparagus spears with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter