Dinner Features November 19

Sea Scallops Arrabiata

Broiled sea scallops pan seared with basil and garlic, served with spaghetti with marinara sauce and finished with asiago

Panko Shrimp

Jumbo shrimp pan seared in a panko crust with shaved beets, apples, onions, pecans and feta cheese served over rice pilaf     

Grilled Mahi Mahi

Mahi Mahi filet seasoned and grilled, presented with a warm roasted beet and butternut salsa and served with asparagus spears  

Braised Short Ribs Jardinière

Pan braised Beef Short Ribs deglazed with burgundy wine, simmered with carrots, celery, peas and onions served with mashed potatoes.   

Pasta Italiano

Boneless chicken breast sautéed with escarole, onions, sun dried tomatoes, olives and garlic tossed with pasta and beurre blanc, finished with asiago cheese  

Chicken Jambalaya

Boneless chicken breast sautéed with black beans, tomatoes, zucchini, jalapeño peppers and scallions in a spicy tomato broth, served with rice

Stuffed Flat Iron

Seared beef Flat Iron steak stuffed with spinach, artichokes and cheese, finished with a wild mushroom demi glace and served with a twice baked potato   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter