Dinner Features Friday, June 5

Entrees:

Grilled Horseradish Sirloin Steak   

10 oz. seasoned beef stockyard steak char grilled to perfection: topped with sautéed onions and mushrooms then topped with horseradish mustard sauce accompanied by rosemary mashed potatoes

Mediterranean Ahi Tuna Salad   

Ahi tuna steak pan seared with a savory herb crust presented with marinated feta cheese, roasted tomatoes, capers and onions with balsamic glaze

Maple Ginger Scallops   

Dry packed deep sea scallops pan seared with broccoli florets and sweet peppers tossed with pasta in maple ginger cream sauce

Shrimp Primavera  

Jumbo shrimp sautéed with battuto served over pasta in fresh rosemary wine sauce with a dusting of asiago cheese 

Honey Soy Chicken Wings   

Chicken wings baked with a honey soy glaze finished with sriracha sauce and sesame seeds: served with Asian slaw

Stuffed Chicken          

Chicken breast stuffed with cheddar cheese, spinach and mushrooms wrapped with bacon and oven roasted: Served with wild rice and barbecue glaze

Fish Fry     

Breaded or beer battered haddock.

Fresh Broiled Haddock      

Fresh Haddock filet broiled with lemon pepper butter.

Dessert Feature:  Baklava Cheese Cake

Creamy vanilla cheese cake topped with flaky phyllo pastry and walnuts served with sweet orange cognac syrup