Dinner Specials October 17th, 2019

Appetizer:                       
Artichoke French Florentine
Lightly egg batter pan fried artichoke hearts with spinach in lemon butter sherry wine sauce finished with shredded asiago

Entrees:                                             
El Paso Smothered Bone in Pork Chop
12oz cajun seasoned chargrilled bone in pork chop with sautéed onions and mushrooms on a bed of ham scalloped potatoes           
 
Harvest Scallops over Rice
Sautéed sea scallops with yellow squash, tomatoes, sundried tomatoes wild greens and broccoli in a basil sherry wine sauce over rice dusted with goat cheese
                      
Shrimp and Broccoli Alfredo tossed with Pasta
Sautéed jumbo tiger shrimp with sundried tomatoes and fresh broccoli in a lite alfredo sauce tossed with pasta   
                      
Spanish Chicken over Rice
Sautéed chicken breast with mushrooms, peppers, onions jalapenos and olives in a spicy garlic tomato sauce over rice
                                                          
Broiled Stuffed Salmon
Fresh salmon fillet stuffed with spinach, fresh mozzarella, tomatoes and roasted red peppers topped with tarragon caper sauce served over asparagus and side of rice  

Fresh Haddock
Fresh Haddock fillet broiled with lemon pepper butter