Dinner features 18th September

Thai Chicken Wings Four fried duck wings coated in a curry sriracha glaze and scallions, served with Asian slaw and rice.

                                           ( Thai Chicken Entrée with Eight wings )

Teriyaki Beef Stockyard   Seasoned and grilled 10 oz beef stockyard sirloin steak presented with rice and broccoli, finished spicy teriyaki glaze and toasted almonds.

Herb Crusted Barramundi Pan seared herb crusted Barramundi with asparagus spears and a roasted beet glaze.

Salmon Puttanesca Sautéed Salmon filet with tomatoes, capers, mushrooms and pasta tossed in a white wine tomato sauce with asiago cheese. 

Stuffed Mahi-Mahi Broiled Mahi-Mahi stuffed with apples, wild mushrooms, spinach and feta, served with rice pilaf and a garlic sherry cream. 

Sautéed Chicken with Gnocchi Pan-seared chicken breast with corn, brussel sprouts, fresh rosemary and  house made roasted red pepper gnocchi, served with a cracked pepper butter sauce, finished with asiago cheese.  

Shrimp & Crab Alfredo Sautéed Jumbo shrimp, surimi crabmeat, sweet peas and onions tossed with pasta and a white wine alfredo sauce.    

        Fresh Haddock Friday Breaded OR beer battered OR Haddock broiled with a lemon pepper butter.