Thursday, March 30, 2017

Dinner features March 30th, 2017

Pan Seared Jerk Granola Chicken                                                   

Boneless chicken breast pan seared with a Jerk granola crust in sherry wine and lemon, served over wild greens and topped with a cucumber tomato pineapple relish

Oven Roasted Stuffed Chicken                                                                          

Boneless chicken breast oven roasted and stuffed with artichoke hearts, spinach and aged goat cheese, served over a bed of roasted red pepper garlic asiago smashed potatoes with a touch of rosemary cranberry pineapple glaze

Spring Season Char Grilled Patio Stockyard Steak                                  

Angus Reserve stockyard sirloin steak nicely seasoned and char grilled to perfection, smothered with caramelized onions and topped with a pecan crumbly bleu rosemary butter, served with a twice baked potato   

Park Ave. Pasta with Scallops                                                              

Deep sea scallops sautéed with artichoke hearts, mushrooms, tomatoes, broccoli, kalamata olives, eggplant and kale in a garlic white wine sauce, served over pasta and dusted with asiago cheese   

Shrimp & Crabmeat Ala Romano                                       

Jumbo shrimp sautéed with surimi crabmeat, mushrooms, artichoke hearts, broccoli and kalamata olives in a light Alfredo sauce, tossed with pasta  

Lemon Basil Mahi Mahi                                                  

Fresh mahi mahi filet broiled in a white wine basil lemon sauce, finished with a sun dried tomato mornay sauce and served over asparagus with a side of wild rice      

Fresh Broiled Haddock                                                    

Fresh Haddock filet broiled with lemon pepper butter

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