Dinner Features August 16

Pineapple Curry Chicken

Boneless chicken breast sautéed with pineapple, shiitake mushrooms and mixed garden vegetables in a sweet and sour orange curry sauce, served over rice and dusted with sesame seeds    

Stuffed Chicken & Crabmeat Florentine

Boneless oven roasted chicken breast stuffed with surimi crabmeat, spinach and asiago cheese served over fresh asparagus and drizzled with a sun dried tomato caper tarragon sauce, served with a side of rice pilaf

Grilled Sicilian Stockyard

 Angus reserve stockyard sirloin seasoned and char grilled with Italian herbs, topped with sautéed garlic mushrooms and melted asiago cheese, served with a twice baked potato

Apple Rosemary Shrimp

Jumbo shrimp sautéed with apples, braised kale, sun dried tomatoes and summer squash in a zesty fresh rosemary sherry wine sauce, served over rice pilaf

Park Ave Swordfish Salad

Fresh lemon basil marinated swordfish steak char grilled and presented over fresh greens with strawberries, oranges, melon, dried cranberries, onions, tomatoes, almonds and goat cheese served with a house made lemon basil vinaigrette dressing  

Scallops Pesto Verde

Deep Sea Scallops sautéed with broccoli, zucchini and fresh spinach in a light pesto sauce, tossed with pasta

Seafood Fra Diavolo

Deep Sea Scallops, lump crabmeat, chopped clams and baby shrimp sautéed with tomatoes, jalapenos, onions and bell peppers in a mildly spicy white wine marinara sauce, served over pasta   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter