Dinner Features November 30

Stockyard Sirloin Provençal

Beef stockyard sirloin seasoned and char grilled to perfection, presented with sautéed mushrooms, tomatoes, kalamata olives, peppers and onions, finished with asiago cheese and served with a twice baked potato                                                    

Chicken du Chef

Boneless chicken breast sautéed with portobello mushrooms, cherry tomatoes and green bell peppers in a black pepper Dijon sauce, served over pasta

Tuscan Chicken

Boneless chicken breast sautéed with ham, tomatoes, fresh spinach, mushrooms, peas and onions in a spicy white wine garlic sauce, served over pasta and finished with asiago cheese  

Lemon Herb Scallops

Deep sea scallops sautéed in a light lemon sherry wine sauce with broccoli, portobello and shiitake mushrooms, and a blend of spices (basil, tarragon, dill and rosemary) served over rice pilaf    

Garlic Seafood

Jumbo shrimp, surimi crabmeat and chopped clams sautéed with dice peppers and onions in a garlic white wine sauce, served over pasta

Pan Seared Mahi Mahi

Mahi mahi filet pan seared and topped with a rosemary basil sauce, served over asparagus spears with rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter