Dinner Features May 8th

Appetizer:

Saganaki                                                                                                                                    

A sliced wedge of Kefalotyri cheese lightly sautéed in lemon and sherry, served with warm pita

Entrees:

Lemon Honey Ahi Tuna                                                     

Fresh ahi tuna steak pan seared with 5 spice seasonings and served with a lemon honey glaze and mashed potatoes                                      

Mango Scallops                         

Dry packed deep sea scallops pan seared with fresh mango, cranberries, walnuts and green onion finished with sherry and served with asparagus spears   

Shrimp Piccata                                     

Black tiger jumbo shrimp sautéed with capers and parsley, served over pasta in a lemon garlic white wine sauce finished with asiago cheese

Grilled Smothered Sirloin Medallions   

Twin 3oz. beef sirloin medallions char grilled to perfection, smothered with peppers, onions and Swiss cheese and served with a twice baked potato  

Pecan Chicken                   

Boneless chicken breast pan seared with a pecan crust and topped with a Dijon sauce, served with a red pepper coulis and broccoli

Fresh Broiled Haddock                                         

Fresh Haddock filet broiled with lemon pepper butter