Monday, November 28, 2016

Dinner Features November 28

Vegetable Lasagna
This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad 

Sicilian Stockyard Steak
Angus Reserve Stockyard sirloin seasoned and char grilled to order, topped with sautéed mushrooms, onions and melted asiago cheese, served with a twice baked potato

Rosemary Apple Chicken
Boneless chicken breast sautéed with apples, onions, butternut squash and zucchini in a white wine fresh rosemary sauce, served over rice pilaf  

Shrimp Du Chef
Jumbo shrimp sautéed with portobello mushrooms, cherry tomatoes, Brussels sprouts, sun dried tomatoes and braised kale in a garlic basil white wine sauce, served over pasta

Sea Scallops & Broccoli Garlic Pasta
Deep sea scallops sautéed with broccoli, spinach, mushrooms, banana peppers and basil in a garlic sherry wine sauce, served over pasta with aged goat cheese   

Pan Seared Mahi Mahi
Fresh mahi mahi filet pan seared in a garlic sherry lemon wine sauce with a light herb crust, served over asparagus spears with a side of wild herb rice, drizzled with tarragon caper sauce      

Salmon French
Fresh salmon filet dipped in an egg batter and sautéed in a lemon sherry wine sauce with fresh broccoli, served over pasta

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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