Dinner Features for March 4th

Char Grilled Sirloin Provençal

Twin 3 ounce beef sirloin medallions seasoned and char grilled to order, topped with mushrooms, olives and tomatoes sautéed in a garlic white wine sauce, presented over garlic bread and dusted with asiago cheese, served with a twice baked potato   

Fresh Broiled Mahi

Fresh broiled Mahi Mahi filet topped with a tomato caper tapenade and served over asparagus spears with a side of rice pilaf    

Scallops Sherry Asiago

Fresh dry packed deep sea scallops broiled in sherry, garlic and lemon with zucchini, tomatoes and mushrooms topped with melted asiago cheese and served with a side of rice pilaf    

Shrimp Ala Romano

Jumbo shrimp sautéed with surimi crabmeat, broccoli, mushrooms, artichoke hearts and olives tossed with pasta in a light Alfredo sauce   

Chicken Florentine

Boneless chicken breast sautéed with fresh spinach, mushrooms, apples and artichoke hearts in a sherry cream sauce, scallions served over pasta  

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, presented over oven roasted balsamic garden vegetables and served with a roasted red pepper rosemary cream sauce and a side of rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter