Dinner Features November 24

Braised Short Ribs Jardinière

Pan braised and perfectly seasoned Beef Short Ribs roasted in burgundy gravy with carrots, celery, tomatoes and onions, served with mashed potatoes

Montréal Grilled Stockyard Sirloin

Beef stockyard sirloin char grilled with Montréal seasonings, topped with melted asiago cheese and a burgundy mushroom sauce, served with a twice baked potato                                                                                               

Chicken Tomato Verde

Boneless chicken breast sautéed with tomatoes, zucchini, mushrooms and fresh spinach in a sherry wine sauce, served over pasta and finished with asiago cheese

Chicken Rossa

Boneless chicken breast sautéed with eggplant, olives, artichokes, mushrooms and scallions in a basil garlic white wine marinara sauce, served over pasta and finished with asiago cheese

Herb Crusted Scallops

Herb crusted deep sea scallops pan seared with a garlic lemon sherry sauce, topped with a zucchini citrus relish and served over grilled asparagus spears

Seafood Wild Mushroom Alfredo

Jumbo shrimp sautéed with surimi crabmeat, shiitake, portobello and button mushrooms in a light roasted red pepper Alfredo sauce, tossed with pasta        

Basil Dijon Red Snapper

Fresh red snapper broiled in white wine, lemon and butter, served with a basil Dijon sauce and presented over parmesan smashed potatoes       

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter