Dinner Features for Tuesday March 26th

Entrees:

Baja Mixed Grill                              

A petite beef sirloin medallions grilled with Mexican seasonings, paired with a grilled lime marinated seafood skewer with ahi tuna and shrimp, served over rice and fresh salsa

Haddock Caprese                                      

Fresh Haddock filet broiled and topped with olives, tomatoes, fresh basil and fresh mozzarella served with wild rice

Pan Seared Tilapia                                                                                         

Fresh Tilapia filet pan seared and topped with an orange tomato jam, served with mashed potatoes and asparagus spears

Grilled Medallions Monterey     

Twin 3oz. sirloin medallions char grilled to order and topped with caramelized onions and melted Monterey jack cheese, served with home fry potatoes with corn and scallions

Scallops Vino                              

Dry packed deep sea scallops pan seared with artichoke hearts and garlic tossed with pasta and a sun dried tomato pesto with cream and white wine, finished with asiago cheese

Shrimp & Broccoli                                       

Black tiger jumbo shrimp pan seared with broccoli, mushrooms and onions in a ginger sesame soy sauce, served over rice pilaf

Chicken Florentine           

Boneless chicken breast sautéed with mushrooms in a white wine spinach cream sauce, served with mashed potatoes

Fresh Broiled Haddock                                      

         Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Monday March 25th

Entrees:

Grilled Walleye                                                                                         

Walleye, a mild flaky white fish, char grilled, resting on a bed of wild rice with asparagus spears and orange tomato jam

Herb Crusted Tilapia                                                                                         

Herb crusted Tilapia pan seared, with mushroom and sautéed spinach served with rosemary butter drizzled atop

Medallions Florentine   

Twin 3oz. sirloin medallions char grilled to order, resting on sautéed spinach with a white wine parmesan cream sauce and mashed potatoes

Birthday Scallops                               

Dry packed deep sea scallops pan seared with sun dried tomatoes, mushrooms and caramelized onions tossed with pasta in a white wine marinara pan sauce

Tex-Mex Shrimp                                        

Black tiger jumbo shrimp pan seared with onions and peppers, served over rice pilaf with black bean corn salsa and scallion sour cream

Chicken & Broccoli            

Boneless chicken breast sautéed with mushrooms, broccoli, and onions in a soy ginger sauce presented over rice pilaf

Fresh Broiled Haddock                                 

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Thursday March 21st

Entrees:

Grilled Sirloin Medallions                                                                       

Seasoned twin 3 ounce beef sirloin medallions presented with roasted vegetables and twice baked potatoes, drizzled with a roasted red pepper-garlic puree.   

Cajun Tilapia                                                                       

Cajun seasoned tilapia filet pan seared, served with rice pilaf and a black bean corn relish.

Montreal Sea Scallops                   

Sautéed Sea Scallops pan seared with Montreal spices, sun-dried tomatoes and broccoli,

served with wild rice, a balsamic-butter reduction and candied walnuts.

Shrimp Carbonara                                     

Black tiger jumbo shrimp sautéed with onions, pecans and bacon, tossed with pasta and a creamy peppercorn Alfredo sauce.

Herb Crusted Chicken                             

Pan-seared Herb crusted chicken with mashed potatoes and a wild mushroom ragu.

Rosemary Lemon Salmon                                                                    

Fresh chef trimmed salmon filet broiled with a rosemary-garlic oil and lemon, served with asparagus spears and beurre blanc.  

Fresh Broiled Haddock                                 

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Thursday March 21st

Entrees:

Grilled Sirloin Medallions                                                                       

Seasoned twin 3 ounce beef sirloin medallions presented with roasted vegetables and twice baked potatoes, drizzled with a roasted red pepper-garlic puree.   

Cajun Tilapia                                                                       

Cajun seasoned tilapia filet pan seared, served with rice pilaf and a black bean corn relish.

Montreal Sea Scallops                   

Sautéed Sea Scallops pan seared with Montreal spices, sun-dried tomatoes and broccoli,

served with wild rice, a balsamic-butter reduction and candied walnuts.

Shrimp Carbonara                                     

Black tiger jumbo shrimp sautéed with onions, pecans and bacon, tossed with pasta and a creamy peppercorn Alfredo sauce.

Herb Crusted Chicken                             

Pan-seared Herb crusted chicken with mashed potatoes and a wild mushroom ragu.

Rosemary Lemon Salmon                                                                    

Fresh chef trimmed salmon filet broiled with a rosemary-garlic oil and lemon, served with asparagus spears and beurre blanc.  

Fresh Broiled Haddock                                 

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Tuesday March 19th

Entrees:

Grilled Sirloin Medallions                                                                         

Twin 3 ounce beef sirloin medallions char grilled to perfection and topped with a mushroom tarragon sherry cream sauce, presented with mashed potatoes and sautéed spinach  

Herb Crusted Tilapia                                                

Fresh tilapia filet pan seared with an herb breading, topped with a tomato beurre blanc and served with wild rice and asparagus

Scallops Florentine                   

Dry packed deep sea scallops pan seared with garlic and mushrooms in a spinach white wine cream sauce served over mashed potatoes

Cajun Alfredo Shrimp                                        

Black tiger jumbo shrimp char grilled and presented over pasta tossed with chorizo sausage and onions in a Cajun alfredo sauce

Stuffed Peppers                                      

Twin bell peppers stuffed with ground beef, peas, carrots and onions, topped with marinara and baked with melted cheddar cheese

Stuffed Chicken                                 

Oven baked chicken breast stuffed with a pecan stuffing, topped with a pumpkin cream sauce and served with roasted brussel sprouts and mashed potatoes

Greek Salmon                                                                          

Fresh chef trimmed salmon filet char grilled and topped with a lemon feta Greek yogurt sauce, served with spinach, sun dried tomatoes and orzo pasta  

Fresh Broiled Haddock                                       

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Monday March 18th

Entrees:

Choice of Sirloin   

Seasoned beef sirloin filet char grilled to order and topped with a rosemary horseradish sauce, presented with mashed potatoes and asparagus spears

Pan Seared Tilapia                                                          

Fresh tilapia filet pan seared and topped with a Bruschetta mix of tomatoes, olives, mozzarella cheese and fresh basil served on a bed of orzo pasta

Scallops Florentine                    

Dry packed deep sea scallops pan seared with garlic and mushrooms in a spinach white wine cream sauce served over mashed potatoes

Pesto Cream Shrimp                                     

Black tiger jumbo shrimp pan seared with artichokes, asparagus and mushrooms in a creamy pesto sauce, tossed with pasta

Stuffed Peppers                                     

Twin bell peppers stuffed with ground beef, peas, carrots and onions, topped with marinara and baked with melted cheddar cheese

Herb Crusted Chicken               

Boneless herb crusted chicken breast pan seared and topped with sage butter, served with roasted brussel sprouts and bacon over mashed potatoes

Grilled Salmon                                                                     

Fresh chef trimmed salmon filet char grilled with Mexican seasonings, topped with avocado butter and served with sautéed mushrooms, peppers and onions over rice pilaf

Fresh Broiled Haddock                                   

Fresh Haddock filet broiled with lemon pepper butter

Dinner Features for Thursday March 14th

Entrees

Grilled Sirloin Medallions   

Twin sirloin medallions char grilled to order, topped with a roasted red pepper cream sauce, with sautéed mushrooms and served with a twice baked potato.

Pan Seared Ahi                                                                

Pan-seared Six ounce Ahi Tuna served with asparagus spears and a zucchini-onion relish.  

Shrimp with Orzo Pasta                                        

Sautéed Black tiger jumbo shrimp with a portobello mushroom and rosemary-parmesan orzo pasta.

Pumpkin Sea Scallops                                                                              

Pan-seared Sea Scallops with sweet peppers, tossed with a pumpkin-sage pasta.

Chicken du Chef                  

Boneless chicken breast pan seared with bacon and asparagus, served with rice pilaf, a tomato wine reduction and feta cheese.

Fresh Broiled Haddock                                        

Fresh Haddock filet broiled with lemon pepper butter