Saturday, March 4, 2017

Dinner Features March 4th, 2017

Buttermilk Ranch Chicken  

Boneless chicken breast marinated in buttermilk ranch and fried served over bacon mashed potatoes and hickory country gravy 

Curry Chicken Masala                                                                                                                            

Boneless chicken breast pan seared and tossed with peppers, onions, mushrooms, raisins and a curry masala sauce over jasmine rice topped with coconut (Also available vegetarian)

Apple Cider Pork Chops                                                                                                                                

Grilled boneless pork chops served over buttered mashed potatoes and broccoli and finished with an apple cider au jus

Char Sous BBQ Ribs                                                                                                                                                             

Asian BBQ St. Louis pork ribs, served over scallion mashed tossed in char sous barbeque sauce

Scallops Au Gratin                                                                            

Pan seared deep sea diver scallops served over a bed of spinach and artichokes topped with a creamy gruyere cheese sauce with broccoli and rice pilaf

            Scallion Salmon                                     

Fresh salmon filet pan seared served over warm bacon potato salad finished with banana peppers, kalamata olives, tomatoes and wilted spinach

Caribbean Pineapple Shrimp                                                              

Jumbo shrimp sautéed with lime, peppers, onions and pineapple served over down island rice and chimichurri pesto   

Fresh Broiled Haddock                                                    

Fresh Haddock filet broiled with lemon pepper butter

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