Dinner Features May 10

Appetizer:

Roasted Red Pepper Hummus Plate

Roasted red pepper hummus served with crispy sun dried tomato tortillas, tomatoes, red onions, almonds, goat cheese and dried cranberries

Entrees:

Grilled Angus Stockyard Béarnaise

Angus Reserve beef stockyard sirloin steak char grilled to perfection, served with a tarragon béarnaise sauce and a twice baked potato

Chicken & Eggplant Italian

Boneless chicken breast sautéed with eggplant, mushrooms, tomatoes, peppers and onions in a burgundy marinara sauce, served over pasta and finished with parmesan cheese    

Chicken Lambrusco

Boneless chicken breast sautéed with ham, artichoke hearts, mushrooms and fresh spinach in a garlic lemon sherry wine sauce, served over pasta and dusted with asiago cheese

Canadian Mountain Shrimp

Jumbo shrimp sautéed with portobello mushrooms, fresh spinach and tomatoes with Marsala Montréal seasoned demi-glace, presented over asiago smashed potatoes  

Rosemary Almond Apple Scallops

Sea scallops sautéed with fresh rosemary, almonds, apples and zucchini in a sherry cream sauce, served over pasta   

Sesame Teriyaki Mahi Mahi

Fresh mahi mahi filet marinated with sesame teriyaki and char grilled, presented over rice pilaf and finished with an Asian pineapple sweet and sour slaw

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter