Dinner Features for November 5th

Montreal Sirloin Medallions
Twin 3 ounce beef sirloin medallions char grilled with Montréal seasonings, topped with a roasted red pepper rosemary cream sauce and presented over bruschetta, served with a stuffed baked potato
 
Herb Crust Chicken Diane
Boneless chicken breast pan seared with an herb crust and topped with a brandy peppercorn mushroom Dijon sauce, served with rice pilaf

 

Scallops Ala Romano Alfredo
Deep sea scallops sautéed with surimi crabmeat, broccoli, mushrooms, artichoke hearts and kalamata olives tossed with ziti in a light Alfredo sauce

 

Island Tropic Shrimp
Jumbo shrimp sautéed with zucchini, tomatoes, pineapple, bananas and almonds in a zesty orange sherry wine sauce, served over rice pilaf

 

Grilled Swordfish Aglio E Olio
Fresh swordfish seasoned and grilled, presented over a bed of pasta tossed with garlic, olive oil and fresh basil finished with asiago cheese

 

Zuppa di MusselsFresh ocean mussels steamed in garlic and white wine with chopped clams, tomatoes and onions served over pasta in a spicy marinara sauce  

 

Pan Seared Mahi Mahi
Fresh mahi mahi filet pan seared and served with balsamic glazed wild mushrooms and onions, presented over rice pilaf with asparagus spears

 

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter