Dinner Features July 2

Appetizer:

Bistro Patio Plate

Sliced vine ripened tomatoes, fresh mozzarella, and fresh basil finished with crushed black peppercorns and drizzled with olive oil and balsamic vinegar, served with toasted pita bread

Entrees:    

Chicken Creole

Boneless chicken breast sautéed with jalapeño peppers, tomatoes, diced green peppers and onions in a garlic white wine sauce, served over rice

Tuscan Chicken

Boneless chicken breast sautéed with prosciutto, mushrooms, tomatoes, and onions in a spicy garlic sauce, served over pasta

Fresh Broiled Salmon

Fresh salmon filet broiled and finished with a citrus corn relish, presented over balsamic tossed wild greens  

Scallops & Crabmeat Ala Romano

Deep sea scallops and surimi crabmeat sautéed with broccoli, mushrooms, artichoke hearts and kalamata olives, tossed with pasta in a garlic white wine sauce & dusted with asiago cheese    

      

Shrimp du Chef

        Jumbo shrimp sautéed with Italian sausage, tomatoes, shiitake mushrooms and fresh spinach in a lemon marsala wine sauce, served over pasta

 

Grilled Pork Chops

Fresh chef cut pork chops grilled and finished with seared apples and onions, served with homemade potato salad

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter