Dinner Features March 20

Montreal Grilled Stockyard    Burgundy

Angus Reserve Beef Stockyard sirloin steak char grilled with Montreal seasonings, finished with a Portobello onion burgundy sauce and served with a twice baked potato   

 

Chicken Carbonara

Boneless chicken breast sautéed with bacon, peas, mushrooms and onions in a light creamy carbonara sauce, tossed with pasta

Chicken du Chef

Boneless chicken breast sautéed with Portobello mushrooms, roasted red peppers, zucchini and fresh basil in a garlic lemon white wine sauce, served over pasta and dusted with asiago cheese      

Scallops Marinara

Deep sea scallops sautéed with mushrooms, tomatoes, peppers and onions in a garlic marinara sauce, topped with melted mozzarella and served with a side of rice  

Shiitake Shrimp

Jumbo shrimp sautéed with shiitake mushrooms, broccoli, artichoke hearts and sun-dried tomatoes in a sherry cream sauce, served over pasta  

Pan Seared Wahoo Scampi

Wahoo is a member of the mackerel family; its flesh is white and mild. Tonight, we are preparing fresh wahoo pan seared with squash and red bell peppers in a garlic sherry lemon scampi sauce presented over asparagus spears with a side of rice

Calamari Cotchalova

Seasoned and fried calamari sautéed with Kalamata olives, banana peppers and scallions in a garlic lemon basil white wine sauce served over pasta and dusted with asiago cheese    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter