Appetizer:
Spinach
&Artichoke Dip
Artichoke
hearts, spinach and parmesan cheese baked until creamy then topped with fresh
tomatoes, served with crostini and celery sticks
Entrees:
Primavera Scallops
Dry
packed deep sea scallops pan seared with carrots, sweet peas,
onions and garlic tossed in pasta with a creamy white wine sauce
Shrimp Santa Fe
Black
tiger jumbo shrimp pan seared with peppers, onions and mushrooms served over
rice pilaf with a black bean corn salsa and scallion sour cream
Harvest Stockyard
Steak
Beef stockyard sirloin char grilled to order and topped
with apples and walnut goat cheese melted over top, served with a side of
pumpkin mashed potatoes
Mahi Mahi Tropicale
Fresh Mahi
Mahi filet grilled with Jamaican spices, served with mango salsa and a spicy
mango coulis presented over rice with sautéed peppers and onions
Tarragon Chicken
Boneless
chicken breast pan seared with mushrooms and asparagus served
over mashed potatoes in tarragon sherry cream sauce
Fresh
Broiled Haddock
Fresh
Haddock filet broiled with lemon pepper butter
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