Dinner Features July 26

Appetizer:

South Beach Veggie Roll

Kale, cabbage and portobello mushrooms sautéed in bleu cheese sun dried tomato butter and rolled in a sun dried tomato flour tortilla, pan fried till crispy, and towered over rosemary asiago smashed potatoes with a light drizzle of roasted red pepper sauce

Entrees:

Herb Crust Chicken

Boneless herb crusted chicken breast pan seared with lemon and white wine, served over rice pilaf and topped with a citrus apple pineapple basil relish, dressed up with a orange ginger mango sauce   

Hearty Texas Barbeque Grilled Shrimp Salad

A barbeque dipped shrimp skewer char grilled and presented over fresh mixed greens with tomatoes, onions, marinated zucchini and summer squash, topped with cajun parmesan croutons and finished with a black bean salsa ranch dressing

Reef and Beef

Angus Reserve stock yard steak seasoned and char grilled to perfection, layered with an augratin crabmeat topping, topped with a splash of tarragon hollandaise, paired with a petite broiled sea bass filet, topped with a spicy caper relish and served with a twice baked potato

Tomato Basil Shrimp & Ziti

Jumbo shrimp sautéed with mushrooms, onions, asparagus and tomatoes in a fresh basil garlic lemon white wine sauce, tossed with ziti and finished with aged goat cheese  

Sicilian Scallops

Deep sea scallops sautéed with mushrooms, tomatoes, peppers, eggplant and fresh mozzarella in a garlic parmesan sauce, served over pasta

Stuffed Mahi Mahi

Fresh broiled mahi mahi filet stuffed with garden vegetables and fresh mozzarella served over asparagus and topped with a brandy pecan sauce, presented with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter