Dinner Features April 5

Stuffed Salmon

Fresh broiled salmon filet stuffed with spinach, artichoke hearts and sun dried tomatoes served over asparagus spears with a side of rice pilaf

Scallops Normandy Florentine

Sea scallops sautéed with apples, artichoke hearts, and fresh spinach in a sherry wine sauce, served over rice

Shrimp ala Romano Alfredo

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

Garlic Basil Chicken

Boneless chicken breast sautéed with mushrooms, zucchini, broccoli, sun dried tomatoes and scallions in a white wine garlic basil butter sauce, tossed with pasta  

Montréal Grilled Stockyard Steak

Angus stockyard sirloin steak char grilled with Montréal seasonings, topped with a garlic tomato black bean sauce and crispy onions straws, presented with a twice baked potato

Chicken Dijon

Boneless chicken breast sautéed with portobello mushrooms, sun dried tomatoes, peppers and onions in a Dijon cream sauce, served over rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter