Dinner Features October 6

Appetizer:

Artichoke French

Artichoke hearts dipped in egg batter and sautéed in a lemon sherry wine sauce, served over wild greens

Entrees:

Grilled Stockyard Sirloin Dijon

Beef stockyard sirloin steak char grilled to perfection and topped with crispy seasoned zucchini sticks, presented over a Dijon cream sauce and served with a twice baked potato  

Scallops & Wild Mushrooms

Dry packed deep sea scallops sautéed with button, portobello and shiitake mushrooms in a garlic sherry cream sauce, served over pasta  

Autumn Herb Crusted Chicken

Boneless chicken breast pan seared in an herb crust with butternut, zucchini, yellow squash and roasted red peppers in a garlic sherry wine sauce, served over rice pilaf    

Stuffed Salmon

Fresh broiled salmon filet stuffed with surimi crabmeat, spinach and asiago cheese topped with a caper tarragon sauce and served over asparagus spears    

Chicken Chorizo Alfredo

Boneless chicken breast sautéed with chorizo sausage, mushrooms and fresh spinach in a light Alfredo sauce, tossed with pasta

Sesame Curry Shrimp

Jumbo shrimp sautéed with zucchini, carrots, mushrooms, broccoli, red onions and sweet red peppers in a sesame curry sauce, served over rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter