Friday Features October 18

Beef Bernaise   

12 oz. bone in Ribeye steak house seasoned and char grilled to order presented with parmesan garlic crust and sauce béarnaise, accompanied by a twice baked potato

Pan Seared Mahi Mahi               

Mahi mahi filet pan seared with sage, roasted sweet potatoes, shallots and shitake mushrooms served with rice pilaf in brown butter sauce

Harvest Scallops   

Dry packed deep sea scallops sautéed with acorn squash, crasins, apples and onions served with asparagus spears in sherry jus

Horseradish Shrimp                              

Black tiger jumbo shrimp pan seared with cauliflower and mushrooms, tossed with pasta in a horseradish cream sauce

Chicken Fantaise                       

Cajun seared boneless chicken breast  with tomatoes, onions and black beans served over rice pilaf presented with Avocado stuffed with scallions, corn, sweet peppers and baked with cheddar cheese

Tilapia   

Tilapia filet pan seared, served over rice pilaf with lemon caper glaze

Fish Fry           

Breaded or beer battered haddock

Fresh Broiled Haddock                                        

Fresh Haddock filet broiled with lemon pepper butter