Dinner Features October 27

Pan Seared Salmon

Fresh pan seared salmon filet topped with a caper tarragon cream sauce and presented over asparagus spears, served with a side of wild rice

Apple Rosemary Scallops

Dry packed deep sea scallops sautéed with apples, sun dried tomatoes, artichoke hearts, pine nuts and scallions in a fresh rosemary sherry cream sauce, served over rice pilaf

Mediterranean Seafood Medley

Jumbo shrimp, clams, salmon and whitefish simmered with spinach, tomatoes and kalamata olives in a garlic tomato broth, served over pasta and finished with crumbled feta cheese

Stockyard Sirloin Burgundette

Beef stockyard sirloin perfectly seasoned and char grilled to perfection, presented over garlic bread and topped with a burgundy portobello tomato onion sauce and crispy zucchini sticks, served with a twice baked potato

Spicy Spanish Chicken & Chorizo

Boneless chicken breast sautéed with chorizo sausage, tomatoes, corn, peppers and onions in a zesty tomato sauce, served over rice pilaf

Sesame Orange Curry Chicken

Boneless chicken breast sautéed with shiitake mushrooms and garden vegetables in a sesame orange curry sauce, served over rice pilaf    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter