Dinner Features September 1

Island Teriyaki Shrimp Salad

Teriyaki marinated shrimp skewer grilled and served over wild greens with fresh pineapple, tomatoes, cucumber, red onion and almonds served with your choice of dressing

Grilled Stockyard Portobello

10 oz beef stockyard sirloin steak char grilled and topped with sautéed portobello mushrooms and béarnaise sauce, served with a twice baked potato

Lemon Oregano Chicken

Boneless chicken breast sautéed with tomatoes, peppers, onions and olives in a garlic lemon oregano wine sauce topped with feta cheese and served with rice pilaf  

Stuffed Trout Florentine Augratin

Fresh ruby red trout stuffed with an spinach asiago breading broiled with white wine and served over asparagus spears, finished with sun dried tomato basil cream sauce and served with a side of rice pilaf

New Orleans Chicken & Crabmeat Creole

Boneless chicken breast sautéed with lump crabmeat, chorizo sausage, black beans, sweet corn, tomatoes, peppers and onions in a spicy tomato sauce, served over salsa rice

Shrimp ala Romano

Jumbo shrimp sautéed with artichokes, broccoli, mushrooms and kalamata olives in a garlic white wine sauce tossed with pasta and finished with asiago cheese

Avocado Pesto Scallops

Dry packed deep sea scallops sautéed with spinach and artichokes in an avocado pesto wine sauce, served over pasta     

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter