Dinner Features for February 10th

Mixed Grille

Chicken Cordon Bleu and Grilled Sirloin Medallion- Boneless pan seared chicken breast stuffed with ham and Swiss cheese, served with rosemary cream sauce paired with a 3 ounce char grilled beef sirloin medallion topped with mushroom sauce, presented with asparagus spears and rice pilaf  

Broiled Stuffed Mahi Mahi

Broiled Mahi Mahi filet stuffed with a bacon, parmesan and lump crab meat stuffing, topped with a sweet potato basil cream sauce, presented over asparagus spears and served with rice pilaf   

Scallops Angelina

Dry packed deep sea scallops broiled with tomatoes, garlic and lemon in Marsala wine sauce topped with melted mozzarella cheese served with rice pilaf  

Rosemary Caper Shrimp

Jumbo shrimp sautéed with capers, sun dried tomatoes, zucchini and broccoli in a white wine fresh rosemary cream sauce, served over shiitake risotto     

Chicken Tempura

Boneless chicken breast cooked in a crispy golden batter served over rice and finished with braised cabbage and carrots, drizzled with ginger orange teriyaki sauce and dusted with sesame seeds  

Chicken Tagliatelle Verde

Boneless chicken breast sautéed with spicy capicola, mushrooms, fresh spinach and onions in a garlic asiago cream sauce, served over pasta  

Homemade Jalapeño Macaroni & Cheese

Elbow macaroni mixed with blended cheeses and jalapeño peppers baked with a fresh herb crust and served with garlic bread 

Vegetarian Stuffed Peppers

Green bell peppers stuffed with rice, peppers and mushrooms, topped with marinara sauce and melted mozzarella cheese 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter