Dinner Features Friday May 10th

Entrees:

Five Spiced Salmon                                                                                                                          

Pan-seared 5 spice seasoned Scottish Salmon with a honey-lemon glaze and rice pilaf.

Brandy Sea Scallops                                                                          

Sautéed Sea Scallops with roasted red peppers, green onions, cranberries, pecans, pears and asparagus, finished with brandy. 

Shrimp Scampi                                                                   

Jumbo pan seared shrimp served over pasta tossed in garlic lemon-butter cream sauce with fresh asparagus tips.

    

Blackened Swordfish                                                                     

Blackened swordfish steak on a bed of wild rice and a mango-jicama salad. 

 

Chicken Cordon Blue                             

Boneless chicken breast pan seared with artichoke hearts, served over mashed potatoes with a Dijon cream sauce.

Chargrilled Stockyard         

Grilled 9oz beef stockyard with a black bean corn relish, avocado butter and a twice baked potato.

Fresh Broiled Haddock                                                                                                                                             

Fresh Haddock filet broiled with lemon pepper butter

Fish Fry                                                                                                                        

Breaded or beer battered haddock