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Spicy calamari, potato skins, chicken tenders and crab stuffed mushrooms.
USDA prime cut seasoned and charbroiled. Topped with garlic herb butter in a large mushroom cap.
Prime top sirloin served sizzling atop mushrooms and onions flavored with a generous splash of burgundy wine.
8 oz. filet specially seasoned and basted in compound butter, served with a garnish of onion straws and Bearnaise sauce on the side.
12 oz. strip expertly seasoned and grilled.
Lobster, shrimp, scallops and fresh salmon baked in white wine sand a lemon beurre blanc finish.
Large prawns sauteed with garlic, white wine and butter.
Cut of Atlantic salmon rubbed with extra virgin olive oil and topped with fresh dill butter.
Pan seared shrimp and scallops are tossed with sauteed vegetables in beurre blanc sauce sprinkled with Parmesan cheese.
8 oz. hand cut filet topped with jumbo shrimp scampi for a perfect combo.
12 oz. strip steak rubbed with peppercorn and served with fire grilled shrimp skewer. Glazed with brandy bordalaise.
10 oz. slow roasted prime rib paired with jumbo shrimp scampi.
Lightly pan fried chicken sauteed in olive oil. Topped with mushrooms, spinach and sun-dried tomatoes and finished with lemon mustard cream sauce. Served with white cheddar mashed potatoes and vegetable du jour.
Panko breaded chicken breast baked on a bed of cheese and spinach stuffing and finished with our imperial cream sauce. Served with white cheddar mashed potatoes and vegetable du jour.
Tempura style battered chicken served with honey mustard sauce, served with french fries and vegetable du jour.
Tender chicken rolled in Idaho potato flakes set atop angel hair pasta. Finished with Parmesan cream sauce.
Epertly seasoned with our special steak spices and slow roasted. Served with au jus and creamy horseradish sauce upon request.
Expertly seasoned with our special steak spices and slow roasted. Served with au jus and creamy horseradish sauce upon request.
Menu for 94th Aero Squadron Restaurant provided by Allmenus.com
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