Dinner Features for March 10th

Salmon & Crab Cakes

Chef trimmed salmon and surimi crab seasoned with herbs and pan seared, presented over asparagus spears with rice pilaf and tarragon Dijon sauce  

Sirloin Medallions with Bruschetta

Twin 3oz. sirloin medallions served over tomato bruschetta with Marsala mushroom onion sauce and a twice baked potato   

Scallops & Eggplant Verda

Dry packed deep sea scallops sautéed with eggplant, sun dried tomatoes and escarole served over pasta in garlic lemon white wine pan sauce with a dusting of asiago cheese 

Basil Shrimp Asiago

Jumbo shrimp pan sautéed with portobello mushrooms, zucchini, tomatoes and fresh basil presented over pasta in a roasted garlic white wine asiago cream sauce   

Sherry Cranberry Mahi Mahi

Mahi Mahi filet delicately broiled to perfection with lemon juice and Chablis wine, served over rice pilaf with a sherry cranberry glaze 

Herb Crusted Chicken

Boneless herb crusted chicken pan seared to golden perfection, presented with rice pilaf and orange sesame ginger glaze    

Home Style Roast Turkey Dinner

Fresh roasted turkey breast served with cranberry sauce, mashed potatoes and traditional stuffing  

Homemade Jalapeño Macaroni & Cheese

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

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter