Dinner Features October 31

Scallops Crema di aglio Arrostito   

Deep sea scallops pan seared with mixed vegetables tossed with pasta in a light roasted garlic cream sauce

Grilled Stockyard               

10oz. stockyard sirloin steak char grilled to order; served topped with brie cheese and cranberry rosemary almond compote served with a twice baked potato

Grilled Swordfish                                

Marinated swordfish filet char grilled presented with roasted brussel sprouts and roasted red peppers finished with parmesan butter

Herb Crusted Shrimp  

Jumbo herb crusted shrimp pan seared with cherry tomatoes, artichoke hearts and scallions served with mashed potatoes finished with roasted red pepper sauce

Boris’ Chicken    

Organic boneless chicken breast sautéed with asparagus, fresh rosemary and cheddar cheese curds served with pasta in lemon wine sauce

Cape Cod Cajun Mussels   

Dozen Cape Cod mussels steamed with chorizo sausage and tomatoes in garlic wine sauce served with garlic bread, finished with herb bread crumbs.

Butternut Chicken    

Organic boneless chicken breast sautéed and tossed with pasta, scallions in butter nut squash cream sauce.

Fish Fry    

Breaded or beer battered haddock

Fresh Broiled Haddock     

Fresh Haddock filet broiled with lemon pepper butter