Dinner September 19

Entrees:

Scallops Opelousas                 

Deep sea scallops sautéed with shallots, mushrooms, scallions and tomatoes; served over rice pilaf with lemon butter sauce

Beef Napoleon                            

Twin sirloin medallions char grilled to order, served with a seared crab cake asparagus spears and apple remoulade

Grilled Mahi Mahi               

Lightly marinated and char Grilled Mahi Mahi presented with asiago herb mashed potatoes and rosemary compound butter

Shrimp Emilia  

Jumbo shrimp pan seared with sweet peas, prosciutto and grilled eggplant tossed with pasta in cracked pepper marinara

Potato Crusted Salmon                                 

Salmon filet pan seared with potato crust served with Dijon Guinness sauce and roasted vegetables

Chicken Cordon Bleu Casserole                                                                                                             

Roasted chicken breast, honey baked ham and Swiss cheese baked in a Dijon cream sauce over rice pilaf

Chicken Sofrito  

Chicken breast pan fried with onions, broccoli, carrots and potatoes simmered in Mediterranean broth   

Fish Fry             

Breaded or beer battered haddock

Fresh Broiled Haddock                                    

Fresh Haddock filet broiled with lemon pepper butter