Dinner Features February 8

Appetizers:

Texas Tots

Tater tots smothered with Texas barbeque sauce, cheddar cheese, grilled onions and pulled pork

Entrees:

Chorizo Fritota

Our frittata made with chorizo sausage, tater tots, onions, red and green sweet peppers and eggs finished with a cheddar cheese sauce and served with thick Italian toast

Montréal Grilled Strip Steak

New York Strip steak char grilled with Montréal seasonings, finished with a portobello au Poivre sauce and served with a twice baked potato

Balsamic Chicken & Brussels

Boneless chicken breast sautéed with Brussels sprouts, bacon, mushrooms and onions in a garlic white wine balsamic glaze, served over rice pilaf

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust, topped with a rosemary cranberry apple glaze and served over harvest rice 

Stuffed Spearfish

Fresh Spearfish stuffed with surimi crabmeat, braised kale, sun dried tomatoes and aged goat cheese   pan seared in lemon and white wine, topped with a wild mushrooms sauce and presented over asparagus spears with a side of rice pilaf

Scallops Alfredo

Deep sea scallops sautéed with broccoli, zucchini, yellow squash and red sweet peppers in a light Alfredo sauce, tossed with pasta

Shrimp Scampi

Jumbo shrimp sautéed with mushrooms, sun dried tomatoes and fresh spinach in a garlic lemon sherry wine sauce, served over pasta and dusted with asiago cheese   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter