Dinner Features October 2

Fall Harvest Mussels

Fresh mussels and clams pan seared with bacon, fresh spinach, zucchini, yellow squash, tomatoes, garlic and onions in a sherry pan sauce, presented over pasta and served with garlic crostini

Chicken Cranberry Salad

Boneless char grilled chicken breast presented over fresh baby spinach with dried cranberries, toasted pecans, red onions and feta cheese, served with a cranberry balsamic dressing

Roasted Red Pepper Chicken

Boneless chicken breast sautéed with fresh spinach, mushrooms and garlic in a roasted red pepper cream sauce, served over pasta and finished with asiago cheese   

 Montréal Stockyard Steak

Angus Reserve beef stockyard sirloin char grilled with Montréal seasonings, presented over a bed of caramelized onions and finished with a balsamic glaze, served with asparagus spears and a twice baked potato  

Mango Swordfish

Fresh swordfish filet seasoned and pan seared, topped with fresh mango pineapple chutney and served over wild rice

Asian Lime Shrimp

Jumbo shrimp broiled in citrus butter and served over Asian slaw with vegetable kale dumplings and a wasabi citrus sauce

Scallops Creole

Sea Scallops pan seared in a tomato Creole sauce presented over rice pilaf and served with a chorizo maque choux (traditional Southern Louisiana corn stew)

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter