Saturday, February 4, 2017

Dinner Features February 4

Sage Grilled Pork Chop
10oz bone in pork chop rubbed with sage and grilled, presented over mashed potatoes with a light onion voulette

Canadian Stockyard Steak
Angus Reserve stockyard sirloin seasoned and char grilled to order, served with garlic parmesan steak fries and asparagus spears  

Tandoori Chicken
Boneless chicken breast strips rubbed with curry and served over white steamed rice with raisins, Spanish nuts, onions and peppers presented with toasted pita bread  

Chorizo Stuffed Chicken
Boneless chicken breast oven roasted and stuffed with a chorizo bread stuffing, served with red eye gravy over mashed potatoes  

Herbed Scallops
Deep sea scallops oven roasted with an herb crust, served with a lemon caper sauce over mashed potatoes with asparagus spears

Creole Shrimp
Jumbo shrimp pan seared with Cajun spices, served with a Creole cream sauce over peppered rice  

Rosemary Broiled Hebi (Spearfish)
Broiled Spearfish topped with a rosemary grapefruit butter served over mashed potatoes with asparagus spears

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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