Dinner Features November 23

Vegetable Lasagna

This vegetable lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with garlic bread

Char Grilled Stockyard Sirloin

Beef stockyard sirloin char grilled to perfection, presented with a burgundy mushroom

onion sauce and served with a twice baked

potato                                                                                              

Spicy Southwest Chicken

Boneless chicken breast sautéed with bacon, jalapeño peppers, sweet corn, tomatoes, peppers and onions in a spicy wine sauce, served over rice pilaf and finished with tortilla chips and shredded cheddar cheese

Shiitake Chicken & Crab

Boneless chicken breast sautéed with surimi crabmeat, shiitake mushrooms, zucchini and fresh spinach in a roasted red pepper cream sauce, served over rice pilaf

Scallops O’Brien

Deep sea scallops sautéed with mushrooms, tomatoes, artichoke hearts and fresh spinach in a garlic sherry cream sauce, served over pasta   

Shrimp Vegetable Basil Medley

Jumbo shrimp sautéed with portobello mushrooms, zucchini, broccoli, tomatoes, brussel sprouts and escarole in a garlic white wine sauce, served over pasta        

Stuffed Red Snapper

Fresh broiled red snapper stuffed with squash, zucchini, red bell peppers and asiago cheese topped with an herb cream sauce and served over broccoli cheddar rice    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter