Angus
Reserve Beef Stockyard sirloin stuffed with spinach, Portobello mushrooms and
asiago cheese, char grilled to perfection and finished with a roasted red
pepper basil cream sauce, served with a twice baked potato
Walnut Crusted Chicken Normandy
Boneless walnut
panko crusted chicken
breast pan seared with apples and fresh spinach in a
sweet sherry cream sauce, served over rice
Boneless chicken
breast sautéed with ham,
mushrooms, onions
and fresh spinach in a garlic
sherry Alfredo sauce, tossed with pasta
Scallops
& Eggplant Rossa
Deep sea scallops sautéed with eggplant, artichoke
hearts, tomatoes, scallions, Kalamata olives and mushrooms in a garlic basil white wine marinara, served over pasta
and dusted with asiago cheese
Shrimp & Crabmeat Hawaiian
Jumbo shrimp and
surimi crabmeat sautéed with fresh pineapple, shiitake mushrooms and garden
vegetables in a light teriyaki sauce, served over rice and dusted with shredded
coconut
Swordfish Au
Poivre
Fresh swordfish seasoned and char grilled, topped with a peppercorn Dijon
mushroom sauce and presented over fresh asparagus spears with a side of rice
pilaf
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter
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