Dinner Features January 25

Sicilian Grilled Stockyard

Beef stockyard sirloin char grilled to perfection and topped with a portobello onion basil burgundy sauce and melted asiago cheese, served with a twice baked potato

Chicken du Chef

Boneless chicken breast sautéed with mushrooms, artichoke hearts and capers in a sherry wine sauce, served over pasta

Shrimp Monte Carlo

Jumbo shrimp pan seared with Italian sausage, artichoke hearts, tomatoes and zucchini in a zesty garlic sherry wine sauce, served over pasta  

Stuffed Broiled Mahi Mahi

Fresh broiled mahi mahi filet stuffed with spinach, sun dried tomatoes and crumbly bleu cheese topped with a rosemary cream sauce and presented over asparagus spears

Barramundi Tropicale

Fresh barramundi filet pan seared with jerk spices and topped with a pineapple rosemary glaze, presented over wild rice

Herb Crusted Sea Scallops

Sea scallops pan seared with an herb crust in a light lemon white wine sauce, presented over a sautéed winter’s vegetable medley and finished with bacon bleu cheese butter, served with rice pilaf    

Garlic Seafood

Surimi crabmeat, shrimp, salmon and chopped clams sautéed with peppers and onions in a white wine garlic parmesan sauce, served over pasta and finished with asiago cheese    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter  

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad