Dinner Features for October 22st

Appetizer Feature:
Poutine
Beer battered fries topped with  gravy and cheddar cheese curds


Entrees:
Homemade Pastichio
Greek macaroni and ground turkey baked in a creamy béchamel sauce and seasoned with traditional Greek spices, served with a Greek salad

 

Seafood Newberg
Deep sea scallops, chopped clams and crab sautéed with diced peppers, onions and tomatoes in a sherry cream sauce, serve over rice pilaf with a side of garlic bread   

 

Montréal Grilled Stockyard
Beef stockyard sirloin char grilled with Montréal seasonings and topped with sautéed mushrooms and onions, served with a stuffed baked potato

 

Stuffed Mahi Mahi
Fresh broiled mahi mahi filet stuffed with spinach, artichokes hearts and sun dried tomatoes topped with a basil avocado cream sauce and served over asparagus spears  

 

Shrimp Key West
Black tiger jumbo shrimp sautéed with pineapple, mushrooms, tomatoes and scallions in a garlic white wine citrus sauce, served over pasta

 

Fall Harvest Chicken
Boneless chicken breast sautéed with butternut squash, sweet peas, zucchini, tomatoes and fresh spinach in a garlic basil wine sauce, served over rice pilaf   

 

Southwest Chicken
Boneless chicken breast sautéed with bacon, tomatoes, corn, black beans, peppers and onions in a spicy wine sauce, served over pasta and finished with shredded Jack cheese   

 

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter