Dinner Features May 21

Grilled Beef Tenderloin

8 ounce beef tenderloin filet seasoned and char grilled to perfection, smothered with a wild mushroom & onion basil burgundy sauce and served with a twice baked potato

Pineapple Chicken

Boneless chicken breast sautéed with fresh pineapple, mushrooms and garden vegetables in a light teriyaki sauce, served over rice and dusted with sesame seeds

Walnut Crust Salmon Normandy

Fresh salmon filet pan seared with a walnut crust in a lemon sherry sauce with apples and fresh spinach, presented over asparagus spears with a side of rice pilaf and dusted with aged goat cheese            

Chicken Santa Fe

Boneless chicken breast sautéed with bacon, black beans, jalapenos, tomatoes, sweet corn, peppers and onions in a spicy garlic white wine sauce, served over rice and dusted with shredded cheddar  

Scallops Angelina

Deep sea scallops broiled with garlic, tomatoes and Marsala wine topped with mozzarella cheese and served with a side of rice 

Shrimp French

Jumbo shrimp dipped in an egg batter and sautéed in a sherry lemon butter sauce, served over fresh asparagus and pasta

  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter