Dinner Features May 4th

Entrees:

Greek Stuffed Pork Loin   

Tender roasted pork loin stuffed with feta cheese, spinach, kalamata olives, sun dried tomatoes, pesto, and bacon served with blue cheese augratin potatoes and a roasted red pepper sauce

Rainbow Trout                                                            

Pan seared rainbow trout presented with black bean jícama relish and fresh asparagus spears

Scallops Vera Cruz                             

Dry packed deep sea scallops pan seared and served with mashed potatoes and broccoli with a spicy tomato olive caper sauce

Monterrey Shrimp                                

Black tiger jumbo shrimp pan seared and served with a green chile creamy polenta and finished with avocado butter

Pesto Cream Chicken                  

Boneless chicken breast pan seared with kalamata olives and sun dried tomatoes in a white wine pesto cream sauce served over rice pilaf

Fresh Broiled Haddock                                         

Fresh Haddock filet broiled with lemon pepper butter