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