Tuesday, February 7, 2017

Dinner Features February 7


Grilled Basil & Wild Mushroom Stockyard Steak
Angus Reserve stockyard sirloin seasoned and char grilled to order, topped with a roasted red pepper wild mushroom sauce and served with a twice baked potato

Spanish Chicken
Boneless chicken breast sautéed with peppers, onions, tomatoes and jalapeños in a spicy garlic tomato sauce, served over rice pilaf

Chicken & Crabmeat Asiago Florentine
Boneless chicken breast and surimi crabmeat sautéed with fresh spinach and sun dried tomatoes in a light asiago cream sauce, tossed with pasta

Pan Seared Spearfish
Fresh Spearfish pan seared and topped with a rosemary cranberry glaze, presented over asparagus spears with a side of rice pilaf   

Scallops Ala Romano
Deep sea scallops sautéed with mushrooms, artichoke hearts, broccoli and olives in a lemon garlic white wine sauce, served over pasta and dusted with asiago cheese  

Shrimp du Chef
Jumbo shrimp sautéed with zucchini, yellow squash, red bell peppers and braised kale in a lemon garlic sherry wine sauce, served over pasta and dusted with asiago cheese  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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