Dinner Features May 15

Grilled Beef Tenderloin Béarnaise

8 ounce beef tenderloin filet char grilled to perfection, finished with portobello mushroom caps and sauce béarnaise, served with a twice baked potato and asparagus spears

Chorizo Chicken Florentine

Boneless chicken breast sautéed with chorizo sausage, mushrooms, zucchini and fresh spinach in a garlic lemon sherry wine sauce, served over pasta

Chicken Portobello

Boneless chicken breast sautéed with Portobello mushrooms and sun-dried tomatoes in a garlic marsala demi-glace, served with rice pilaf 

Walnut Crust Salmon

Fresh salmon filet pan seared with a walnut crust and finished with a chilled cucumber wasabi sauce, served over asparagus spears with a side of rice

Shrimp Taglia Tele Verde

Jumbo shrimp sautéed with ham, mushrooms, onions and fresh spinach in a light cream sauce, tossed with pasta

 

Scallops & Wild Mushrooms

Deep sea scallops sautéed with surimi crabmeat, button, Portobello and shiitake mushrooms presented over pasta Aglio Olio with fresh basil

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter

Teriyaki Grilled Shrimp Skewer Salad

Marinated shrimp skewer in a light teriyaki glaze char-grilled and presented over mixed wild greens with pecans, fresh pineapple, oranges, vine ripe tomatoes, shredded coconut and onions, served with your choice of dressing

Chipotle Burger

Half pound angus reserve ground beef burger char grilled with Cajun spices, smothered in chipotle barbeque sauce, topped with jalapeño peppers, avocadoes and melted pepper jack cheese, paired with our beer battered fries