Dinner Features April 19th

Entrees:

Wild Mushroom Stockyard        

10 oz. Montréal seasoned stockyard sirloin steak char grilled to order topped with garlic sherry shiitake and portobello mushrooms and melted asiago cheese. Served with a twice baked potato

Blackened Scallops                                                                    

Dry packed Cajun seasoned deep sea scallops pan seared served with citrus beurre blanc and a rosemary potato cake

April Showers Salmon                                                                                                                          

Salmon filet lightly marinated and char grilled, served over asparagus spears with fresh melon relish

Shrimp du Chef                                                                            

Pan-seared Jumbo shrimp, presented on a bed of rice pilaf with a black bean pineapple relish

    

Garlic Curry Ahi                                                                             

6 ounce Ahi tuna steak char pan seared to order with a garlic curry crust served with wild rice and pesto aioli

   

Chicken Napoleon                      

Boneless herb crusted chicken breast pan seared to golden perfection, layered with  prosciutto, fresh mozzarella and roasted red peppers; finished with a drizzle of chilled cucumber cream

Fresh Broiled Haddock                                                                                                                                                  

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                            \

Breaded or beer battered haddock