Friday Features, October 3

Scallops Dijon                 

Deep sea scallops pan seared with zucchini and mushrooms, served over pasta in horseradish Dijon sauce

Sirloin Medallions                           

Twin sirloin medallions char grilled, presented with a sauté of butternut squash and sherry onions topped with blue cheese crumbles served with a twice baked potato

Stuffed Mahi  

Mahi filet stuffed with whitefish and surimi crabmeat, baked in rosemary butter and white wine

served with asparagus spears. 

Grilled Faroe Island Salmon             

Cajun grilled salmon filet presented with warm bacon corn salsa, guacamole and rice pilaf

Shrimp Piccata  

Jumbo shrimp pan seared with mushrooms and capers tossed with pasta in lemon butter sauce; served with a dusting of asiago cheese.

Lemon Lentil Chicken Pasta      

Pan-seared chicken breast with lentils, tomatoes and garlic tossed with angel hair pasta in a lemon wine sauce finished with feta cheese.

Pecan Chicken     

Pecan herb crusted chicken breast sautéed with caramelized onions served over mashed potatoes with brie cheese and spiced apple glaze

Fish Fry          

Breaded or beer battered haddock

Fresh Broiled Haddock                                      

Fresh Haddock filet broiled with lemon pepper butter