Ameijoas na Cataplana
Littleneck clams, chorizo sausage, onions and mushrooms with rice pilaf
and a tomato concassé.
Scarlet Snapper Grilled snapper served with a sauté of roasted red
peppers and spinach, finished with a balsamic butter glaze.
Grilled Sirloin
Medallions
Twin 3 ounce beef sirloin medallions char grilled to
order, topped with a mushroom duxelle and a horseradish cream, served with a
twice baked potato.
Scallops
du Chef
Dry packed deep sea scallops pan seared with carrots, brussel sprouts
and a brown butter, served with mashed potatoes
Basil
Shrimp
Black tiger jumbo shrimp sautéed with
mushrooms, fresh basil, lemon, garlic and pasta, tossed in an apple-sherry sauce, topped with
asiago cheese.
Walnut
Crusted Chicken
Boneless chicken breast pan seared with a spicy
walnut crust, tomatoes and zucchini, tossed with pasta and a white wine
reduction, sprinkled with parmesan cheese.
Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter
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