Dinner Features for November 26th

Portobello Burgundy Stockyard

Beef stockyard sirloin char grilled to perfection, topped with a portobello burgundy sauce and melted crumbly bleu, served with a twice baked potato   

Scallops Monte Carlo

Deep sea scallops sautéed with Italian sausage, artichoke hearts, mushrooms, tomatoes and zucchini in a zesty lemon garlic wine sauce, served over pasta and topped with asiago cheese 

Shrimp Ala Romano

Jumbo shrimp sautéed with surimi crabmeat, mushrooms, broccoli, kalamata olives and artichoke hearts in a light Alfredo sauce, tossed with pasta

Grilled Ahi Tuna

Ahi tuna steak grilled and served over balsamic seared squash medley, topped with a light scampi sauce

Pan Seared Mahi Mahi

Mahi Mahi filet pan seared and served over asparagus spears, topped with a fresh rosemary avocado cream sauce

Chicken Piccata

Boneless chicken breast sautéed with capers, spinach, artichoke hearts and kalamata olives in a sherry wine sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter