Dinner Features for Sunday February 2nd

Appetizer:

Halftime Dip

A creamy seafood dip blended with cream cheese, spinach and herbs, served warm with pita bread, carrots and celery for dipping 

Entrees:

Pan Seared Mahi Mahi

Fresh herb crusted mahi mahi pan seared with garlic, brussel sprouts and roasted red peppers, served with sautéed spinach and finished with a sherry pan sauce  

50 Yard Line Stockyard Sirloin

Blackened 1o ounce beef stockyard, served with wild rice and corn relish 

12^th Man Scallops

Dry packed deep sea scallops broiled in wine with apples and nutmeg, served with an apple chutney and rice pilaf 

Field Goal Shrimp

Black tiger jumbo shrimp pan seared with sweet red bell peppers and garlic in a parmesan wine sauce, served with mashed potatoes

Goal Line Chicken

Boneless chicken breast pan seared with bacon, fresh basil and mirepoix tossed with pasta in a spicy tomato sauce and finished with asiago cheese

Touch Down Chicken

Boneless chicken breast sautéed with wild mushrooms and tomatoes, baked with brie cheese and finished with a balsamic glaze , served over mashed potatoes 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter