Wednesday, August 2, 2017

Dinner Features August 2

Oven Roasted Stuffed Chicken
Boneless chicken breast stuffed with clams casino stuffing and oven roasted, served over pasta aglio olio with fresh broccoli  

Chicken Shiitake
Boneless chicken breast sautéed with shiitake mushrooms, sun dried tomatoes, artichoke hearts and broccoli served over pasta in sherry cream sauce  

Stockyard Steak Au Poivre
Angus Reserve stockyard sirloin char grilled to perfection, finished with a portobello Au Poivre sauce and served with a twice baked potato

Barbeque Shrimp Skewer Salad
Barbeque jerk marinated grilled shrimp skewer presented over mixed greens with fresh pineapple, dried cranberries, vine ripe tomatoes, onions, pecans and aged goat cheese, served with a side of lemon basil vinaigrette

Scallops Key West
Deep sea scallops sautéed with fresh pineapple, tomatoes, artichoke hearts and onions in a garlic sherry wine sauce, served over pasta

Salmon over Wild Greens
Fresh pan seared salmon filet with a roasted red pepper coulis, presented over wilted wild greens served with fresh basil Bermuda onion vinaigrette and a side of rice pilaf    

Garden Herb Shrimp
Ocean garden jumbo shrimp coated with thyme and rosemary pan seared with garden vegetables, lemon and sherry, topped with a tomato cucumber fresh mozzarella balsamic relish and served over rice pilaf    

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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