Dinner Features January 9

Cajun Bleu Stockyard

Beef stockyard sirloin char grilled with cajun spices, topped with melted bleu cheese crumbles and served with asparagus spears and garlic cheddar mashed potatoes

Chicken Dijon

Boneless herb crusted chicken breast pan seared with prosciutto, wild mushrooms, onions and garlic in a Dijon cream sauce, served over pasta   

Tomato Basil Chicken

Boneless chicken breast pan seared with tomatoes, fresh basil, onions and garlic in a white wine pan sauce, serve over pasta and topped with fresh mozzarella cheese  

Char Grilled Barramundi

Seasoned barramundi filet char grilled and topped with a Greek yogurt feta cream sauce with fresh rosemary, presented over Mediterranean orzo pasta with spinach, kalamata olives, tomatoes, and oregano

Tempura Scallops Mac

Sea scallops pan fried in a tempura batter presented over homemade bacon sun dried tomato macaroni and cheese

Crab and Herb Stuffed Mahi Mahi

Seasoned mahi mahi filet stuffed with herbs and crab claw meat broiled in white wine and citrus butter, presented over asparagus spears and served with rice pilaf

Sriracha Lime Shrimp

Sriracha and lime marinated jumbo shrimp broiled and finished with an avocado cream sauce, presented over white rice and a teriyaki vegetable blend of broccoli, carrots, onions and sweet peppers

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter