Appetizer:
Greens and Beans
Fresh escarole sautéed with white
cannellini beans, chicken stock, Romano cheese and a touch of crushed red
pepper, finished with asiago cheese
Entrees:
Flat Iron
10 oz. flat
iron steak char grilled to order, served atop pesto mashed potatoes topped with
a wild mushroom burgundy sauce
Summer
Salmon Salad
Grilled fresh salmon filet
served over fresh baby spinach topped with tomato artichoke salsa
Rustic
Scallops
Dry packed deep sea scallops
sautéed with cannellini beans, scallions and garlic served over pasta in a
white wine sauce
Shrimp
Marinara
Jumbo shrimp pan sautéed
with red onions, tomatoes, zucchini and garlic tossed with pasta in marinara
sauce
Beef
Tip Salad
Tenderloin beef tips sautéed
with peppers, onions and mushrooms, presented over field greens topped with
crumbled blue cheese
Herb
Chicken
Boneless pan seared herb
crusted chicken breast served over roasted red pepper scallion rice topped with
fresh tomato basil relish
Fresh Broiled Haddock
Fresh Haddock filet
broiled with lemon pepper butter
Fish Fry
Breaded or beer battered haddock
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