tag:blogger.com,1999:blog-9621164681673782402012-02-27T05:21:29.628-05:00John Beaglenoreply@blogger.comBlogger488125TonightsSpecialshttp://feedburner.google.comtag:blogger.com,1999:blog-962116468167378240.post-88729866369649196242012-02-27T05:16:00.002-05:002012-02-27T05:21:29.645-05:00<a href="http://3.bp.blogspot.com/-l9NqlmdwFic/T0tYY3oigAI/AAAAAAAABOo/u68e7KkwDMg/s1600/bouillabaisse400.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 400px;" src="http://3.bp.blogspot.com/-l9NqlmdwFic/T0tYY3oigAI/AAAAAAAABOo/u68e7KkwDMg/s400/bouillabaisse400.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5713757736523694082" /></a><br /><br /><span style="font-weight:bold;">Low Country Bouillabaisse</span><br />mussels, cod, andoulle, shrimp. yukon gold potatoes, and sweet corn<br />served with a cheesy bruschetta with a a kalamata olive tapanade<br />w/ salad<br /><br /><span style="font-weight:bold;">"Carolina" Style Pulled Pork</span><br />accented with a tangy vinager based bbq sauce<br />served with smashed red skin potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Fresh Alaskan Cod in a Potato Jacket</span><br />finished with a dijon crab vin blanc and tomato herb concasse<br />served on a saute of baby spinach<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken and Artichoke Fricassée</span><br />pan seared chicken breast topped with a sauce of mushrooms, baby<br />bellas, shallots and artichoke hearts on a bed of seasoned rice<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-8872986636964919624?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/QbEAl2RMbbQ" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/monday-feb-27.htmltag:blogger.com,1999:blog-962116468167378240.post-36536169474829416572012-02-24T08:51:00.002-05:002012-02-24T08:55:24.408-05:00<a href="http://3.bp.blogspot.com/-3ia_mRA0Cao/T0eWSGE1QxI/AAAAAAAABOc/NlNnSyPn8rE/s1600/carolina-style-pulled-pork8.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/-3ia_mRA0Cao/T0eWSGE1QxI/AAAAAAAABOc/NlNnSyPn8rE/s400/carolina-style-pulled-pork8.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5712699889955455762" /></a><br /><br /><span style="font-weight:bold;">'Carolina' Style Pulled Pork</span><br />accented with carmelized onions<br />served with smashed red skin potatoes and a fresh vegetable saute<br />w/ salad<br /> <br /><span style="font-weight:bold;">Fresh Alaskan Cod in a Potato Jacket</span><br />finished with a dijon crab vin blanc and tomato herb concasse<br />served on a saute of baby spinach<br />w/ salad<br /><br /><span style="font-weight:bold;">Black n Bleu Strip Steak</span><br />pan seared in blackening seasoning and topped the a gorgonzola crust<br />served with roasted yukon gold potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Seafood Gumbo</span><br />lobster, shrimp, scallops, crab and cod<br />in a rich gumbo stew with dirty rice<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-3653616947482941657?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/dNAprp6Yq_k" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/friday-feb-24.htmltag:blogger.com,1999:blog-962116468167378240.post-68944075585487514172012-02-23T06:12:00.002-05:002012-02-23T06:17:17.900-05:00<a href="http://2.bp.blogspot.com/-OTdf9gQ8WZM/T0YfPY0oxhI/AAAAAAAABOQ/nTuaI3lKVIs/s1600/Herb%2BRoasted%2BPork%2BLoin.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-OTdf9gQ8WZM/T0YfPY0oxhI/AAAAAAAABOQ/nTuaI3lKVIs/s400/Herb%2BRoasted%2BPork%2BLoin.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5712287526587778578" /></a><br /><br /><span style="font-weight:bold;">Fresh Herb Roasted Pork Loin</span><br />served with a mashed roasted califlower and pommes frites<br />w/ salad<br /><br /><span style="font-weight:bold;">Cajun BBQ Jumbo Shrimp</span><br />in a clear louisianna bbq sauce<br />served on dirty rice with a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Choice Grilled Filet Mignon</span><br />accented with a horseradish crust<br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Pan Seared Tuscan Sea Scallops</span><br />served on a bed of parmesan herb orzo pasta<br />accented with a sun dried tomato cream sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Seafood Gumbo</span><br />lobster, shrimp, scallops, crab and cod<br />in a rich gumbo stew with dirty rice<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-6894407558548751417?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/zLOY27AV-ak" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/thursday-feb-23.htmltag:blogger.com,1999:blog-962116468167378240.post-10139324899210975932012-02-22T08:37:00.002-05:002012-02-22T08:44:17.316-05:00<a href="http://3.bp.blogspot.com/-L5pS_fR8oE0/T0TwT5_xByI/AAAAAAAABOE/E95AmV20TSw/s1600/seafood-gumbo_300.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 357px;" src="http://3.bp.blogspot.com/-L5pS_fR8oE0/T0TwT5_xByI/AAAAAAAABOE/E95AmV20TSw/s400/seafood-gumbo_300.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5711954452189087522" /></a><br /><br /><span style="font-weight:bold;">Seafood Gumbo</span><br />lobster, shrimp, scallops, crab and cod<br />in a rich gumbo stew with dirty rice<br />w/ salad<br /><br /><span style="font-weight:bold;">Fresh Herb Roasted Pork Loin</span> 18-<br />served with a mashed roasted califlower and pommes frites<br />w/ salad<br /><br /><span style="font-weight:bold;">Cajun BBQ Jumbo Shrimp</span><br />in a clear louisianna bbq sauce<br />served on dirty rice with a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Choice Grilled Filet Mignon</span><br />accented with a horseradish crust<br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Pan Seared Tuscan Sea Scallops</span><br />served on a bed of parmesan herb orzo pasta<br />accented with a sun dried tomato cream sauce<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-1013932489921097593?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/q3h4nRMlNSw" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/wednesday-feb-22.htmltag:blogger.com,1999:blog-962116468167378240.post-32443809416658589702012-02-21T07:57:00.002-05:002012-02-21T08:01:05.724-05:00<a href="http://4.bp.blogspot.com/-ijqjEFS9umw/T0OVFvuA3JI/AAAAAAAABN4/KV2BYwP5p-s/s1600/Pork_Chops.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-ijqjEFS9umw/T0OVFvuA3JI/AAAAAAAABN4/KV2BYwP5p-s/s400/Pork_Chops.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5711572678377266322" /></a><br /><br /><span style="font-weight:bold;">Smoked Double Cut Pork Chop</span><br />served with garlic mashed potatoes and braised cabbage<br />w/ salad<br /><br /><span style="font-weight:bold;">Cajun BBQ Jumbo Shrimp</span><br />in a clear louisianna bbq sauce<br />served on dirty rice with a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Choice Grilled Filet Mignon</span><br />accented with a horseradish crust<br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Pan Seared Sea Scallops in a Tandoori Butter</span><br />served on a bed of roasted vegetable cous cous<br />accented with a spiced yogurt sauce and crushed pistachios<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-3244380941665858970?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/VrgtjgUcoaI" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/tuesday-feb-21.htmltag:blogger.com,1999:blog-962116468167378240.post-16195761720107401842012-02-18T10:12:00.002-05:002012-02-18T10:21:32.625-05:00<a href="http://4.bp.blogspot.com/-nkl4FoIk_xg/Tz_BDYGVFwI/AAAAAAAABNs/nowXv8pElZk/s1600/pan-seared-scallops7.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="http://4.bp.blogspot.com/-nkl4FoIk_xg/Tz_BDYGVFwI/AAAAAAAABNs/nowXv8pElZk/s400/pan-seared-scallops7.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5710495116281845506" /></a><br /><br /><span style="font-weight:bold;">Pan Seared Sea Scallops in a Tandoori Butter</span><br />served on a bed of roasted vegetable cous cous<br />accented with a spiced yogurt sauce and crushed pistachios<br />w/ salad<br /><br /><span style="font-weight:bold;">Crabmeat Stuffed Jumbo Shrimp</span><br />topped with a lobster vin blanc sauce<br />served seasoned rice with a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Choice Filet Mignon Au Poivre</span><br />pan seared with a peppercorn crust, accented with a cognac cream<br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Paillarde of Pork</span><br />pan sauteed highlighted with a hunter sauce<br />served with au gratin potatoes and a fresh vegetable saute<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-1619576172010740184?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/NgEPqyEKSFQ" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/saturday-feb-18.htmltag:blogger.com,1999:blog-962116468167378240.post-89370972792469863032012-02-17T08:21:00.002-05:002012-02-17T08:25:18.059-05:00<a href="http://4.bp.blogspot.com/-K1Txs2wz1n4/Tz5UdwXAZHI/AAAAAAAABNg/QQBVFSmdBhI/s1600/braciole_lg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-K1Txs2wz1n4/Tz5UdwXAZHI/AAAAAAAABNg/QQBVFSmdBhI/s400/braciole_lg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5710094247726703730" /></a><br /><br /><span style="font-weight:bold;">Italian Beef Braciola</span><br />tender striploin stuffed with proscuitto, spinach, roasted tomatoes and<br />aged provolone, finished with a rosemary infused olive oil<br />served on herb ricotta crusted marinated grilled eggplant<br />w/ salad<br /><br /><span style="font-weight:bold;">Crabmeat Stuffed Jumbo Shrimp</span><br />topped with a lobster vin blanc sauce<br />served seasoned rice with a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Choice Filet Mignon Au Poivre</span><br />pan seared with a peppercorn crust, accented with a cognac cream<br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Paillarde of Pork</span><br />pan sauteed highlighted with a hunter sauce<br />served with au gratin potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Pan Seared Sea Scallops in a Tandoori Butter</span><br />served on a bed of roasted vegetable cous cous<br />accented with a spiced yogurt sauce and crushed pistachios<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-8937097279246986303?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/MCoea9j6zKI" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/friday-feb-17.htmltag:blogger.com,1999:blog-962116468167378240.post-61390077259835017672012-02-16T09:08:00.002-05:002012-02-16T09:12:38.141-05:00<a href="http://2.bp.blogspot.com/-3ekC4UD5RbQ/Tz0OEzGT1RI/AAAAAAAABNU/Ex9aoectnmY/s1600/Filet%2Bof%2BBeef%2Bau%2BPoivre.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 265px; height: 400px;" src="http://2.bp.blogspot.com/-3ekC4UD5RbQ/Tz0OEzGT1RI/AAAAAAAABNU/Ex9aoectnmY/s400/Filet%2Bof%2BBeef%2Bau%2BPoivre.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709735378174596370" /></a><br /><br /><span style="font-weight:bold;">Choice Filet Mignon Au Poivre</span><br />pan seared with a peppercorn crust, accented with a cognac cream<br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Paillarde of Pork</span><br />pan sauteed highlighted with a hunter sauce<br />served with au gratin potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken Saltimbocca</span><br />chicken breast stuffed w/ prosciutto ham, spinach, and provolone<br />on garlic whipped potatoes and herb roasted tomatoes<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-6139007725983501767?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/rQXMxeUNakQ" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/thursday-feb-16.htmltag:blogger.com,1999:blog-962116468167378240.post-38691200914005994682012-02-15T08:53:00.002-05:002012-02-15T09:02:46.466-05:00<a href="http://4.bp.blogspot.com/--i8HFQhEIlw/Tzu6QEuCSrI/AAAAAAAABNI/4RrwQXKM4f4/s1600/piallard%2Bpork.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 304px; height: 304px;" src="http://4.bp.blogspot.com/--i8HFQhEIlw/Tzu6QEuCSrI/AAAAAAAABNI/4RrwQXKM4f4/s400/piallard%2Bpork.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5709361737929738930" /></a><br /><br /><span style="font-weight:bold;">Paillarde of Pork</span><br />pan sauteed highlighted with a hunter sauce<br />served with oven roasted potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Lake Walleye En Papillote</span><br />baked in parchment, finished with a balsamic infused strawberry salsa<br />served with roasted potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Gorgonzola Crusted Filet Mignon</span><br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken Saltimbocca</span><br />chicken breast stuffed with prosciutto ham, spinach, sage and provolone<br />on garlic whipped potatoes and herb roasted tomatoes<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-3869120091400599468?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/ZDWywIwzufQ" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/wednesday-feb-15.htmltag:blogger.com,1999:blog-962116468167378240.post-30852446185380639022012-02-14T08:47:00.002-05:002012-02-14T08:52:12.640-05:00<a href="http://3.bp.blogspot.com/-u2SwCOEUWO4/TzpmTLdS0AI/AAAAAAAABM8/RQFZ1b6ypEM/s1600/valentines_day.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-u2SwCOEUWO4/TzpmTLdS0AI/AAAAAAAABM8/RQFZ1b6ypEM/s400/valentines_day.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708987957324730370" /></a><br /><br /><span style="font-weight:bold;">Choice Filet Mignon "Valentino"</span><br />accented with a cold water lobstertail and grilled asparagus<br />finished with a tomato basil vin blanc<br />served with a baked potato<br />w/ salad<br /><br /><span style="font-weight:bold;">Pan Seared Sea Scallops</span><br />nestled in an asparagus coulis with asparagus tips<br />served with fondant potatoes and morel mushrooms<br />w/ salad<br /><br /><span style="font-weight:bold;">Smoked Double Cut Pork Chop</span><br />highlighed with a brown butter bacon sauce<br />served with roasted yukon gold potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Lake Walleye En Papillote</span><br />baked in parchment paper, finished with a balsamic infused strawberry salsa<br />served with roasted new potatoes and a fresh vegetable saute<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-3085244618538063902?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/G1BSwcwd4VY" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/tuesday-feb-14.htmltag:blogger.com,1999:blog-962116468167378240.post-3570326738379025592012-02-13T08:21:00.002-05:002012-02-13T08:27:40.324-05:00<a href="http://4.bp.blogspot.com/-NDVagkBxVQU/TzkOseATQ8I/AAAAAAAABMw/cnashJOocYQ/s1600/Pork_Chops.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-NDVagkBxVQU/TzkOseATQ8I/AAAAAAAABMw/cnashJOocYQ/s400/Pork_Chops.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5708610159800173506" /></a><br /><br /><span style="font-weight:bold;">Smoked Double Cut Pork Chop</span><br />highlighed with a brown butter bacon sauce<br />served with roasted yukon gold potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Shrimp and Mussel Vol au Vent Provencal</span><br />served in a golden puff pastry cup with a saute of mushrooms, <br />onion, tomatoes and spinach in a scampi butter sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Gorgonzola Crusted Filet Mignon</span><br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Deconstucted Chicken Pot Pie</span><br />chicken breast braised with carrots , celery and onion<br />on a crispy pastry crust with roasted yukon gold potatoes and sweet peas<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-357032673837902559?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/P4BwZRd0kag" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/monday-feb-13.htmltag:blogger.com,1999:blog-962116468167378240.post-30490110873201405212012-02-11T11:58:00.002-05:002012-02-11T12:02:41.414-05:00<a href="http://4.bp.blogspot.com/-1ENqynVEJqU/TzaefDb_WjI/AAAAAAAABMk/yaxTfvDS2N8/s1600/gorgonzola_filetmignon_lg.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-1ENqynVEJqU/TzaefDb_WjI/AAAAAAAABMk/yaxTfvDS2N8/s400/gorgonzola_filetmignon_lg.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5707923834074520114" /></a><br /><br /><span style="font-weight:bold;">Gorgonzola Crusted Filet Mignon</span><br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Pan Seared Pork Schnitzel</span><br />highlighed with a horseradish cream sauce<br />served with au gratin potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Grilled Venison Loin Chops</span><br />accented with a fresh herb puree<br />served with a french white bean and vegetable cassoulet<br />w/ salad<br /><br /><span style="font-weight:bold;">Shrimp and Mussel Vol au Vent Provencal</span><br />served in a golden puff pastry cup with a saute of mushrooms, <br />onion, tomatoes and spinach in a scampi butter sauce<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-3049011087320140521?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/CAY0AaJbUSo" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/saturday-feb-11.htmltag:blogger.com,1999:blog-962116468167378240.post-83273825162755631062012-02-10T08:09:00.002-05:002012-02-10T08:14:54.475-05:00<a href="http://3.bp.blogspot.com/-TcOReOJdYZg/TzUXaZMGguI/AAAAAAAABMY/OpLFfGhLwWs/s1600/rosemary-thyme-loin02.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 343px;" src="http://3.bp.blogspot.com/-TcOReOJdYZg/TzUXaZMGguI/AAAAAAAABMY/OpLFfGhLwWs/s400/rosemary-thyme-loin02.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5707493844967654114" /></a><br /><br /><span style="font-weight:bold;">Grilled Venison Loin Chops</span><br />accented with a fresh herb puree<br />served with a french white bean and vegetable cassoulet<br />w/ salad<br /><br /><span style="font-weight:bold;">Pan Seared Pork Schnitzel</span><br />highlighed with a horseradish cream sauce<br />served with au gratin potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Shrimp and Mussel Vol au Vent Provencal</span><br />served in a golden puff pastry cup with a saute of mushrooms, <br />onion, tomatoes and spinach in a scampi butter sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken Breast Roulade with a Paprikash Sauce</span><br />stuffed with chorizo ,white cheddar and roasted peppers and onions<br />served with garlic mashed potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Pan Seared Duck Breast</span><br />topped with a black grape and fig confit<br />on a crispy polenta cake, finished with a port wine reduction<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-8327382516275563106?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/0jSXLyEF0E4" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/friday-feb-10.htmltag:blogger.com,1999:blog-962116468167378240.post-55874512793826355262012-02-09T10:46:00.002-05:002012-02-09T10:57:02.254-05:00<a href="http://2.bp.blogspot.com/-Iv1Js94yX3U/TzPrj6F56ZI/AAAAAAAABMM/HiIWZJH2Ukc/s1600/pork-schnitzel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-Iv1Js94yX3U/TzPrj6F56ZI/AAAAAAAABMM/HiIWZJH2Ukc/s400/pork-schnitzel.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5707164154930522514" /></a><br /><br /><span style="font-weight:bold;">Pan Seared Pork Schnitzel</span><br />highlighed with a horseradish cream sauce<br />served with au gratin potatoes and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Fresh Herb Encrusted Filet Mignon</span><br />accented with a demi glaze sauce<br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Praline Crusted Sea Scallops</span><br />served on a pecan rice with a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Lobster Stuffed Salmon</span><br />lobster tail, shrimp and scallops<br />on a seasoned rice, with a shallot riesling vin blanc<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-5587451279382635526?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/G5wgfuSxe3Q" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/thursday-feb-9.htmltag:blogger.com,1999:blog-962116468167378240.post-49482450685916536362012-02-03T09:05:00.002-05:002012-02-03T09:11:37.485-05:00<a href="http://3.bp.blogspot.com/-KB7NFb7xiIQ/TyvpzSdY8AI/AAAAAAAABMA/Jy9Oo_su-kI/s1600/Caribbean..jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://3.bp.blogspot.com/-KB7NFb7xiIQ/TyvpzSdY8AI/AAAAAAAABMA/Jy9Oo_su-kI/s400/Caribbean..jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704910420332572674" /></a><br /><br /><span style="font-weight:bold;">Car-Lee-Chee</span><br />lobster tail, shrimp and scallops<br />on basmati rice, with a coconut curry cream sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Churrasco</span><br />juicy grilled strip steak with chimichurri<br />on coconut rice & herbed cucumber mango salsa<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken and Shrimp Asopao</span><br />braised chicken and shrimp in a sofrito rice stew<br />w/ salad<br /><br /><span style="font-weight:bold;">Jamaican Jerk Chicken</span><br />on beans and rice with braised cabbage<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-4948245068591653636?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/QRrVT3QBy4Q" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/taste-of-caribbean-jan-31st-feb-3rd_03.htmltag:blogger.com,1999:blog-962116468167378240.post-11456261347386666602012-02-02T06:20:00.002-05:002012-02-02T06:25:07.385-05:00<a href="http://2.bp.blogspot.com/-dyoPP7uUabs/TypxtFoxzDI/AAAAAAAABL0/uRzaCu6Agek/s1600/Caribbean-Islands.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="http://2.bp.blogspot.com/-dyoPP7uUabs/TypxtFoxzDI/AAAAAAAABL0/uRzaCu6Agek/s400/Caribbean-Islands.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704496897439419442" /></a><br /><br /><span style="font-weight:bold;">Car-Lee-Chee</span><br />lobster tail, shrimp and scallops<br />on basmati rice, with a coconut curry cream sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Churrasco</span><br />juicy grilled strip steak with chimichurri<br />on coconut rice & herbed cucumber mango salsa<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken and Shrimp Asopao</span><br />braised chicken and shrimp in a sofrito rice stew<br />w/ salad<br /><br /><span style="font-weight:bold;">Jamaican Jerk Chicken</span><br />on beans and rice with braised cabbage<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-1145626134738666660?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/pWCoRR5GB90" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/taste-of-caribbean-jan-31st-feb-3rd_02.htmltag:blogger.com,1999:blog-962116468167378240.post-64913254959478254872012-02-01T08:03:00.001-05:002012-02-01T08:06:26.954-05:00<a href="http://4.bp.blogspot.com/-CAfN6yaSvpg/Tyk4PDrQybI/AAAAAAAABLo/LIzpHY5Cjbc/s1600/Caribbean.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-CAfN6yaSvpg/Tyk4PDrQybI/AAAAAAAABLo/LIzpHY5Cjbc/s400/Caribbean.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5704152234377398706" /></a><br /><br /><span style="font-weight:bold;">Car-Lee-Chee</span><br />lobster tail, shrimp and scallops<br />on basmati rice, with a coconut curry cream sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Churrasco</span><br />juicy grilled strip steak with chimichurri<br />on coconut rice & herbed cucumber mango salsa<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken and Shrimp Asopao</span><br />braised chicken and shrimp in a sofrito rice stew<br />w/ salad<br /><br /><span style="font-weight:bold;">Jamaican Jerk Chicken</span><br />on beans and rice with braised cabbage<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-6491325495947825487?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/Q2BbaRUdG1k" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/02/taste-of-caribbean-jan-31st-feb-3rd.htmltag:blogger.com,1999:blog-962116468167378240.post-85605441529060868952012-01-31T07:42:00.002-05:002012-01-31T07:45:15.863-05:00<a href="http://1.bp.blogspot.com/-D9gf7RUPj2w/TyfhuSMWU8I/AAAAAAAABLc/Mh1zyoRucwI/s1600/taste%2Bof%2Bcaibbean%2B2012.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 388px;" src="http://1.bp.blogspot.com/-D9gf7RUPj2w/TyfhuSMWU8I/AAAAAAAABLc/Mh1zyoRucwI/s400/taste%2Bof%2Bcaibbean%2B2012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703775638361887682" /></a><br /><br /><span style="font-weight:bold;">Car-Lee-Chee</span><br />lobster tail, shrimp and scallops<br />on basmati rice, with a coconut curry cream sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Churrasco</span><br />juicy grilled strip steak with chimichurri<br />on coconut rice & herbed cucumber mango salsa<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken and Shrimp Asopao</span><br />braised chicken and shrimp in a sofrito rice stew<br />w/ salad<br /><br /><span style="font-weight:bold;">Jamaican Jerk Chicken</span><br />on beans and rice with braised cabbage<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-8560544152906086895?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/RdiKzLZinDQ" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/01/taste-of-caribbean-jan-31st-feb-3rd_31.htmltag:blogger.com,1999:blog-962116468167378240.post-30980806559602595882012-01-30T09:04:00.002-05:002012-01-30T09:08:34.695-05:00<a href="http://3.bp.blogspot.com/-1CG405dAJpQ/Tyajw-Xb3bI/AAAAAAAABLQ/xemLKdVkdRw/s1600/guinness-draft1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 282px; height: 289px;" src="http://3.bp.blogspot.com/-1CG405dAJpQ/Tyajw-Xb3bI/AAAAAAAABLQ/xemLKdVkdRw/s400/guinness-draft1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5703426039881653682" /></a><br /><br /><span style="font-weight:bold;">Guinness Beef Stew</span><br />braised striploin with mushrooms, onions, carrots and new potatoes <br />in a guinness demi glaze, served with a crusty baguette<br />w/ salad<br /><br /><span style="font-weight:bold;">Gorgonzola Crusted Filet Mignon</span><br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Crab and Shrimp Stuffed Salmon</span><br />served on a seasoned rice<br />accented with a sun dried tomato pesto<br />w/ salad<br /><br /><span style="font-weight:bold;">San Fransisco Cioppino Seafood Stew</span><br />shrimp, scallops, cod and mussels <br />in a rich crab red wine tomato broth, served with a crusty baguette<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-3098080655960259588?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/NTGBsrIxfmg" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/01/monday-jan-30.htmltag:blogger.com,1999:blog-962116468167378240.post-89263635832674711792012-01-27T07:39:00.002-05:002012-01-27T07:44:13.100-05:00<a href="http://4.bp.blogspot.com/-ZLgWrHoUWRM/TyKbXoAFIxI/AAAAAAAABLE/dHDP8KFExm8/s1600/cioppino.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 360px; height: 294px;" src="http://4.bp.blogspot.com/-ZLgWrHoUWRM/TyKbXoAFIxI/AAAAAAAABLE/dHDP8KFExm8/s400/cioppino.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5702290908381520658" /></a><br /><br /><span style="font-weight:bold;">San Fransisco Cioppino Seafood Stew</span><br />shrimp, lobster, scallops, cod and mussels <br />in a rich red wine tomato broth, served with a crusty baguette<br />w/ salad<br /><br /><span style="font-weight:bold;">Grilled Asian Strip Steak</span> <br />served with a sesame glazed crispy vegetable wonton<br />highlighted with a wasabi sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Gorgonzola Crusted Filet Mignon</span><br />served with a baked potato and a fresh vegetable saute<br />finished with a peppercorn beurre rouge sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Crab and Shrimp Stuffed Salmon</span><br />served on a mediterrainian chick pea salad<br />accented with a sun dried tomato pesto<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-8926363583267471179?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/JcUANB31jaI" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/01/friday-jan-27.htmltag:blogger.com,1999:blog-962116468167378240.post-27622920155278445062012-01-26T06:59:00.002-05:002012-01-26T07:03:32.596-05:00<a href="http://1.bp.blogspot.com/-VhwmOfHzgWY/TyFAUu_jukI/AAAAAAAABK4/5AX_CJkPIM4/s1600/StuffedSalmon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 166px;" src="http://1.bp.blogspot.com/-VhwmOfHzgWY/TyFAUu_jukI/AAAAAAAABK4/5AX_CJkPIM4/s400/StuffedSalmon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5701909328183933506" /></a><br /><span style="font-weight:bold;">Crab and Shrimp Stuffed Salmon</span><br />served on a mediterrainian chick pea sala<br />accented with a sun dried tomato pesto<br />w/ salad<br /><br /><span style="font-weight:bold;">"Dubliner" Atlantic Cod</span><br />oven roasted cod served on braised cabbage and potatoes<br />highlighted with an emerald sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Gorgonzola Crusted Filet Mignon</span><br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken Monterey</span><br />topped with fresh avocado and aged swiss cheese<br />served on basmati rice with a tarragon vin blanc<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-2762292015527844506?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/yxTezR1fxQg" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/01/thursday-jan-26.htmltag:blogger.com,1999:blog-962116468167378240.post-50139014237180555272012-01-25T08:27:00.002-05:002012-01-25T08:31:04.932-05:00<a href="http://4.bp.blogspot.com/-nXqpQlWlH78/TyADUVgoGpI/AAAAAAAABKs/-iSYXQdGmJ4/s1600/Grilled%2BShrimp2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/-nXqpQlWlH78/TyADUVgoGpI/AAAAAAAABKs/-iSYXQdGmJ4/s400/Grilled%2BShrimp2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5701560776157305490" /></a><br /><br />C<span style="font-weight:bold;">hile-Rubbed Grilled Shrimp</span><br />served on a bed of black beans and rice<br />accented with an Avocado Roasted Corn Salsa<br />w/ salad<br /><br /><br /><span style="font-weight:bold;">"Dubliner" Atlantic Cod</span><br />oven roasted cod served on braised cabbage and potatoes<br />highlighted with an emerald sauce<br />w/ salad<br /><br /><span style="font-weight:bold;">Filet Mignon with Truffled Mushroom Ragoût</span><br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken Monterey</span><br />topped with fresh avocado and aged swiss cheese<br />served on basmati rice with a tarragon vin blanc<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-5013901423718055527?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/UewDxxmoi8o" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/01/wednesday-jan-25.htmltag:blogger.com,1999:blog-962116468167378240.post-69752681051163551982012-01-23T08:31:00.002-05:002012-01-23T08:35:22.218-05:00<a href="http://4.bp.blogspot.com/-lgjK_HSEB04/Tx1hUMkAi0I/AAAAAAAABKg/k5gBjfOG9Fw/s1600/sea%2Bbass%2BPanko.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 232px;" src="http://4.bp.blogspot.com/-lgjK_HSEB04/Tx1hUMkAi0I/AAAAAAAABKg/k5gBjfOG9Fw/s400/sea%2Bbass%2BPanko.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5700819702918449986" /></a><br /><br /><span style="font-weight:bold;">Fresh Herb Crusted Sea Bass</span><br />served on carmelized shallot risotto with a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Whiskey Marinated Grilled Filet Mignon</span><br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Gamberetto e Spaghetti Aglio e Olio<br />Shrimp and Pasta in Garlic Infused Olive Oil<br /></span>accented with artichoke hearts and parmigiano reggiano<br />served on a bed of wilted baby spinach<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken Monterey</span><br />topped with fresh avocado and aged swiss cheese<br />served on basmati rice with a tarragon vin blanc<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-6975268105116355198?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/9bxHrfEWEO8" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/01/monday-jan-23.htmltag:blogger.com,1999:blog-962116468167378240.post-31072874471739407052012-01-21T07:34:00.003-05:002012-01-21T07:39:56.781-05:00<a href="http://4.bp.blogspot.com/-K-19B_Wk9q4/TxqxBsBtgEI/AAAAAAAABKU/RwRSTZHh8gM/s1600/black%2Bscal.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 319px;" src="http://4.bp.blogspot.com/-K-19B_Wk9q4/TxqxBsBtgEI/AAAAAAAABKU/RwRSTZHh8gM/s400/black%2Bscal.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5700062920947105858" /></a><br /><span style="font-weight:bold;">Blackened Sea Scallops</span><br />served on carmelized shallot risotto with a fresh vegetable saute<br />w/ salad<br /> <br /><span style="font-weight:bold;">Whiskey Marinated Grilled Filet Mignon</span><br />served with a baked potato and a fresh vegetable saute<br />w/ salad<br /><br /><span style="font-weight:bold;">Gamberetto e Spaghetti Aglio e Olio<br />Shrimp and Pasta in Garlic Infused Olive Oil</span><br />accented with artichoke hearts and parmigiano reggiano<br />served on a bed of wilted baby spinach<br />w/ salad<br /><br /><span style="font-weight:bold;">Chicken Monterey</span><br />topped with fresh avocado and aged swiss cheese<br />served on basmati rice with a tarragon vin blanc<br />w/ salad<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-3107287447173940705?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/Y1OQCXjT1rA" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/01/saturday-jan-21.htmltag:blogger.com,1999:blog-962116468167378240.post-76580812584861304192012-01-21T06:37:00.002-05:002012-01-21T06:41:34.443-05:00<a href="http://3.bp.blogspot.com/-RcCn2gt_YkQ/Txqj1V2BzaI/AAAAAAAABKI/Dxkf-8o2aoY/s1600/taste%2Bof%2Bcaibbean%2B2012.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 388px;" src="http://3.bp.blogspot.com/-RcCn2gt_YkQ/Txqj1V2BzaI/AAAAAAAABKI/Dxkf-8o2aoY/s400/taste%2Bof%2Bcaibbean%2B2012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5700048415182933410" /></a><br /><br /> <span style="font-weight:bold;">Car-Lee-Chee</span><br /> lobster, shrimp and scallops<br /> on basmati rice, with a coconut curry sauce<br /><br /> <span style="font-weight:bold;">Churrasco</span><br /> juicy grilled ribeye steak with chimichurri<br /> on coconut rice & herbed cucumber mango salsa<br /><br /> <span style="font-weight:bold;">Chicken and Shrimp Asopao</span><br /> braised chicken and shrimp in a sofrito rice stew<br /><br /> <span style="font-weight:bold;">Jamacian Jerk Chicken</span><br /> on beans and rice with braised cabbage<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/962116468167378240-7658081258486130419?l=tonightsspecials.blogspot.com' alt='' /></div><img src="http://feeds.feedburner.com/~r/TonightsSpecials/~4/yTRj3dNNHaA" height="1" width="1"/>Mark Bursleyhttp://www.blogger.com/profile/04840637459784311956noreply@blogger.com0http://tonightsspecials.blogspot.com/2012/01/taste-of-caribbean-jan-31st-feb-3rd.html