Thursday, October 3, 2013

Pan Seared Beef Tenderloin

stained 1054 bistro

Pan Seared Beef Tenderloin
topped with a brown butter lump crabmeat
highlighted with a dijon vin blanc
served with baked potato & a fresh vegetable saute
w/ salad

Spanish Lasagna
chorizo sausage, shrimp and crabmeat
layered with grilled vegetables, pasta, and provolone
in a saffron tomato sauce
w/ salad

Grilled Pepperjack Chicken Breasts
accented with grilled pineapple
served on a black bean rice
finished with a mild jalapeno aioli
w/ salad

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