Saturday, November 21, 2015

Dinner FEatures November 21

Stockyard Sirloin Au Poivre
Beef stockyard sirloin char grilled with cracked black peppercorns and finished with a roasted garlic herb butter, served with a twice baked potato  

Chicken Mushroom Alfredo
Boneless chicken breast sautéed with mushrooms, sun dried tomatoes and garlic in a creamy Alfredo sauce, served over pasta and finished with parmesan cheese    

Guinness® Barbeque Chicken
Boneless chicken breast char grilled and topped with a Guinness barbeque sauce and caramelized onions, served with bacon cheddar mashed potatoes and asparagus spears  

Sea Scallops Balsamic
Deep sea scallops pan seared, drizzled with a balsamic glaze, presented over an avocado cream sauce and served with grilled asparagus spears and rice pilaf

Lemon Basil Shrimp
Jumbo shrimp sautéed with broccoli and cherry tomatoes in a white wine lemon basil garlic sauce, served over pasta and finished with parmesan and asiago     

Scarlett Snapper Florentine
Fresh scarlet snapper pan seared and topped with a tomato caper pan sauce, presented over sautéed baby spinach and served with rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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