Monday, March 6, 2017

Dinner Features March 6

Lemon Caper Chicken
Boneless chicken breast pan seared in a panko breading, tossed with lemon, capers and butter and served over homemade potato gnocchi  

Italian Hickory Strip Steak
Hickory marinated New York Strip steak char grilled to order, served with garlic parmesan cottage fries and asparagus spears

Chicken Pepper Steak
Boneless chicken breast strips sautéed with peppers and onions in a soy orange glaze served over white steamed jasmine rice  

Garlic Butter Scallops
Deep sea scallops basted with butter and garlic, served over a crab stuffed zucchini boat with a side of rice pilaf    

Pecan Salmon
Fresh salmon filet pan seared in a honey pecan crust, presented with a warm bacon and spinach potato salad and a tomato cucumber marmalade  

Trout Mineurre
Fresh rainbow trout pan fried with a corn meal crust, served over rice pilaf and finished with a drawn butter and lemon caper sauce   

Bang Bang Shrimp
Jumbo spicy barbeque sesame shrimp presented over scallion mashed potatoes and finished with coconut onion rings  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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