Dinner Features January 30

Mediterranean Stuffed Chicken Breast

Boneless chicken breast sautéed in a panko crust and stuffed with feta cheese, sun dried tomatoes and spinach, topped with a rosemary cream sauce and presented over asparagus spears, served with a bulgar lentil pilaf     

Steak and Crab

Beef stockyard sirloin seasoned and char grilled to perfection, finished with garlic herb butter and paired with a crab stuffed portobello mushroom and garlic parmesan mashed potatoes    

Chicken Sausage Mushroom Marinara

Boneless chicken breast sautéed with Italian sausage, mushrooms, fresh basil and garlic in a white wine marinara sauce, served over linguine and finished with asiago cheese 

Honey Sriracha Shrimp

Jumbo shrimp sautéed with onions, garlic and scallions with a honey sriracha glaze, presented over rice pilaf and served with asparagus spears   

Char Grilled Marlin

Fresh blue marlin seasoned and char grilled, topped with a pineapple cucumber salsa and presented over wild rice  

Sesame Crusted Ahi

Fresh ahi tuna pan seared to order with a sesame crust, topped with Asian slaw and presented over wild rice, served with grilled zucchini  

Cranberry Sea Scallops

Sea scallops pan seared and finished with a cranberry horseradish sauce and balsamic reduction, presented over sautéed baby spinach and served with maple rum sweet potatoes infused with candied walnuts

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter