Dinner Features September 11

Normandy Chicken

Boneless chicken breast sautéed with apples, fresh spinach and artichoke hearts in a sherry cream sauce, served over pasta 

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, topped with a burgundy mushroom onion sauce and served over rice pilaf  

Montreal Beef Stockyard

Angus Reserve stockyard sirloin seasoned and char grilled to order, topped with a fresh mozzarella tomato basil balsamic relish and served with a twice baked potato

Cajun Broiled Red Snapper

Fresh red snapper broiled with Cajun spices and served with a Creole sauce and rice pilaf  

Pan Seared Mahi Mahi

Mahi Mahi pan seared and topped with a mango salsa, presented over asparagus spears and served with wild rice   

Shrimp Italian

Jumbo shrimp sautéed with mushrooms, tomatoes, peppers and onions in a garlic white wine marinara sauce, served over pasta    

Sea Scallops Key West

Deep sea scallops sautéed with pineapples, tomatoes, artichoke hearts and scallions in a garlic white wine sauce, served over pasta   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter