Tuesday, October 10, 2017

Dinner Features October 10

Rosemary Apple Chicken 
Boneless chicken breast with apples, artichoke hearts and scallions in a rosemary sherry cream sauce, served over pasta 

Chicken Provençal 
Boneless chicken breast sautéed with tomatoes, mushrooms, olives, peppers and onions in a garlic oregano white wine sauce, served over pasta

Flower City Scallops
Deep sea scallops and chopped clams sautéed with fresh spinach, roasted red peppers and onions in a lemon white wine sauce, served over rice pilaf

Shrimp & Crabmeat Sesame Ginger Stir Fry
Jumbo shrimp and surimi crabmeat sautéed with a garden medley of vegetables in a sesame ginger orange stir fry, served over rice

Fresh Stuffed Corvina
The fish corvine has a sweet, mild taste with large, firm flaked flesh. We are preparing it stuffed with chorizo sausage, spinach, tomatoes and panko bread crumbs broiled with lemon and sherry, topped with a basil cream sauce and presented over asparagus spears with a side of rice pilaf  

Grilled Stockyard Sirloin 
Angus Reserve beef stockyard sirloin steak char grilled to perfection, served with a wild mushroom burgundy sauce and a twice baked potato

Fresh Broiled Haddock 
Fresh Haddock filet broiled with lemon pepper butter

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