Wednesday, December 14, 2016

Dinner Features December 14

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

Montréal Stockyard Steak
Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, topped with a wild mushroom Marsala sauce and served with a twice baked potato

Honey Dijon Rosemary Chicken
Boneless chicken breast sautéed with apples, onions, sun dried tomatoes and scallions in a fresh rosemary honey Dijon sauce, served over rice pilaf

Roasted Red Pepper Basil Chicken Alfredo
Boneless chicken breast sautéed with portobello mushrooms, zucchini and fresh spinach in a roasted red pepper basil Alfredo sauce, served over pasta  

Shrimp Carouso
Jumbo shrimp sautéed with ham, artichoke hearts, tomatoes, mushrooms and onions in a garlic basil marinara sauce, served over pasta  

Sea Scallops & Crabmeat Brussels
Deep sea scallops and surimi crabmeat sautéed with Brussels sprouts, mushrooms, yellow squash and sweet red bell peppers in a garlic lemon white wine sauce, served over pasta    

Sesame Herb Mahi Mahi 
Fresh mahi mahi filet pan seared in a sesame herb crust, finished with an orange pineapple glaze and presented over asparagus spears with a side of rice pilaf       

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

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