Tuesday, October 20, 2015

Dinner Features October 20

Stuffed Barramundi
Fresh broiled barramundi filet stuffed with risotto, sun dried tomatoes, fresh basil and asiago cheese topped with a tarragon cream sauce and presented over asparagus spears with wild rice   

Scallops Basil Verde
Dry packed deep sea scallops sautéed with fresh basil, zucchini, broccoli, asparagus, tomatoes and pine nuts in a garlic herb wine sauce, served over pasta

Shrimp & Crabmeat Ala Romano
Jumbo shrimp sautéed with surimi crabmeat, mushrooms, broccoli, kalamata olives and artichoke hearts in a garlic white wine sauce, presented over pasta     

Char Grilled Stockyard Sirloin
Beef stockyard sirloin steak char grilled to perfection, topped with a portobello Marsala glaze and melted mozzarella cheese, presented over garlic bread and served with a twice baked potato

Chicken Italian
Boneless chicken breast sautéed with mushrooms, tomatoes peppers and onions in a garlic white wine fresh basil marinara sauce, tossed with pasta and finished with parmesan cheese

Rosemary Crusted Chicken
Boneless rosemary herb crusted chicken breast pan seared with lime and white wine topped with a pineapple apple relish and presented over asparagus spears, served with rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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