Dinner Features for Wednesday March 5th

Appetizer:

Saganaki

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

Entrees:

Mahi Mahi Normandy

Fresh broiled mahi mahi filet topped with a creamy Normandy Florentine sauce and served with rice

Montreal Grilled Stockyard

Montréal seasoned Beef Stockyard sirloin steak char grilled to perfection, presented over fresh bruschetta and topped with balsamic seared portobello mushrooms, finished with herb butter and served with a twice baked potato

Citrus Pan Seared Scallops

Dry packed deep sea scallops pan seared with lemon and white wine, topped with a citrus roasted red pepper corn relish and served with rice

Pan Seared Grouper

Fresh grouper filet pan seared and topped with a fromage herb cream sauce, served over Tuscan mashed potatoes with asparagus spears   

Garden Medley Shrimp

Black tiger jumbo shrimp sautéed with zucchini, yellow squash, broccoli and red bell peppers in a garlic lemon sherry parmesan sauce, served over pasta and finished with asiago cheese 

Jalapeno Macaroni & Cheese

Baked fresh herb crusted macaroni pasta, mixed with blended cheeses and jalapeno peppers

Chicken du Chef

Boneless chicken breast pan seared with pancetta ham, mushrooms, fresh spinach and onions in a light cream sauce, served over pasta

Chicken Rossa

Boneless chicken breast pan seared with tomatoes, mushrooms, artichoke hearts and kalamata olives in a garlic basil white wine marinara sauce, tossed with pasta and finished with asiago cheese

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter