Dinner Features November 13

Appetizer:

Honey Sriracha Pufferfish

Northern puffer, or “chicken wings of the sea”, fried crisp in a buttermilk batter and tossed in honey sriracha sauce, served over mixed greens

Entrees:

Montréal T-bone Steak

Montréal seasoned and char grilled T-bone finished with garlic herb butter and served with asparagus spears and a twice baked potato   

Chicken Dijon

Boneless chicken breast sautéed with ham, mushrooms and onions in a Dijon cream sauce, served over pasta and finished with asiago cheese

Sesame Crusted Ahi Tuna

Fresh ahi tuna pan seared with a sesame crust and presented over mixed greens tossed in a honey soy vinaigrette with sweet red peppers, shiitake mushrooms and avocado  

Scallops Caprese

Seasoned and broiled scallops with fresh mozzarella, fresh basil and tomatoes served over pasta in a white wine pesto sauce  

Lemon Sherry Shrimp

Jumbo shrimp pan seared with fresh spinach, artichoke hearts, tomatoes and onions in a sherry lemon pan sauce, served over pasta and finished with asiago and parmesan cheeses

Mixed Grille

A seasoned and char grilled beef sirloin medallion finished with a lager sauce and crispy onion straws paired with  a petite seasoned and pan seared swordfish steak finished with garlic herb butter, served with cheddar bacon mashed potatoes

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter