Dinner Features October 3

Appetizer:

Kale Dumplings

Pan-seared dumplings stuffed with vegetables and kale served over wild greens with a sesame wasabi dressing                                                                                  

Entrees:

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Chicken Kielbasa with Escarole

Boneless chicken breast sautéed with kielbasa sausage, escarole, tomatoes and mushrooms in a garlic parmesan white wine sauce, served over pasta    

Chicken Santa Fe

Boneless chicken breast sautéed with chorizo sausage, tomatoes, sweet corn, peppers and onions in a spicy garlic sherry wine sauce, served over rice pilaf     

Montréal Stockyard Steak

Angus Reserve beef stockyard sirloin char grilled with Montréal seasonings, topped with a portobello onion burgundy sauce and served with a twice baked potato  

Jerk Swordfish

Fresh swordfish grilled with jerk spices and topped with a mango citrus glaze, presented over asparagus spears and served with a side of herb rice  

Garlic Seafood

Jumbo shrimp, chopped clams, surimi crabmeat and fresh mussels’ sautéed with peppers and onions in a garlic white wine sauce, served over pasta

Scallops Alfredo Florentine

Sea Scallops sautéed with fresh spinach and sun dried tomatoes in a light Alfredo sauce, tossed with pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter