Dinner Features November 16

Scallop & Crabmeat Primavera

Dry packed deep sea scallops and surimi crabmeat sautéed with mushrooms and mixed garden vegetables in a garlic sherry wine sauce, served over pasta and finished with asiago cheese

New Orleans Shrimp Jambalaya

Jumbo shrimp sautéed with chorizo sausage, pulled pork, black beans, tomatoes, sweet corn, peppers and onions in a spicy wine sauce, served with rice   

Chicken Feta Florentine

Boneless chicken breast sautéed with fresh spinach, mushrooms and sun dried tomatoes in a feta cream sauce, served over pasta   

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with a wild mushroom herb cream sauce, served over asparagus spears with a side of wild rice   

Steak Au Poivre

Beef Flat Iron steak seasoned with cracked pepper and char grilled to perfection, topped with a peppercorn Dijon sauce and finished with chopped scallions, served with a twice baked potato   

Pine Nut Crusted Chicken Normandy

Boneless chicken breast pan seared in a toasted pine nut crust, topped with an apple Normandy cream sauce and served over rice with asparagus spears

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter