Dinner Features February 21

Montréal Char Grilled Sirloin Medallions

Twin 3 ounce beef sirloin medallions char grilled with Montreal seasonings, finished with a wild mushroom roasted red pepper sauce and served with a twice baked potato   

Chicken Normandy

Boneless chicken breast sautéed with apples, sun dried tomatoes, artichoke hearts and onions in a sherry cream sauce, served over pasta   

Saganaki Chicken Florentine

Boneless chicken breast sautéed with fresh spinach, tomatoes and zucchini in a garlic lemon sherry wine sauce, served over pasta and dusted with saganaki cheese  

Stuffed Blue Marlin

Fresh blue marlin broiled with lemon and sherry, stuffed with spinach, artichoke hearts and aged goat cheese, finished with a basil cream sauce and presented over asparagus spears with a side of rice     

Garlic Seafood

Deep sea scallops, surimi crabmeat and chopped clams sautéed with peppers, onions and scallions in a garlic lemon white wine broth, served over pasta and dusted with asiago  

Shrimp Ala Romano Alfredo

Jumbo shrimp sautéed with mushrooms, artichoke hearts, broccoli and olives in a light alfredo sauce, tossed with pasta  

 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter