Dinner Features October 26

Entrees:

Rosemary Dijon Salmon

Fresh broiled salmon filet topped with a rosemary Dijon sauce and presented over asparagus spears, served with a side of wild rice

Scallops Fra Diavolo

Dry packed deep sea scallops sautéed with jalapeños, tomatoes, mushrooms, peppers and onions in a spicy garlic white wine sauce, served over pasta and finished with asiago cheese  

Shrimp & Broccoli Alfredo

Jumbo shrimp sautéed with broccoli and sun dried tomatoes tossed with pasta in a light Alfredo sauce

Cioppino

Jumbo shrimp, clams, salmon and whitefish simmered in a tomato stew and served over pasta with a side of garlic bread  

Montréal Stockyard Sirloin

Beef stockyard sirloin char grilled with Montréal seasonings, topped with caramelized onions and served with a twice baked potato

Herb Crust Chicken

Boneless chicken breast pan seared in an herb crust with portobello mushrooms and sun dried tomatoes, topped with a tarragon herb sauce and served with a side of rice pilaf