Dinner Features June, 2nd 2020
Classic egg battered chicken on a hard roll with mozzarella cheese
and a side of lemon sherry sauce. Served with battered onion rings
Caribbean seasoned salmon broiled in lemon pepper butter and white
wine with pineapple and topped with a cucumber relish. Served over
rice and asparagus.
Cacio de Pepe Shrimp
Sautéed shrimp with spinach tossed in a pepper and cheese fused
pasta topped with Italian bread crumbs
Pan seared sea scallops with mushrooms, red onions, artichokes, and
spinach seasoned with dill in a light white wine garlic sauce.
Tossed with pasta and finished with asiago
Grilled stockyard steak over beer battered fries and cheese curds,
with A1 beef gravy and scallions
Fresh Haddock filet broiled with a lemon pepper butter