Dinner Features March 14

Montréal Grilled Stockyard

Angus stockyard sirloin steak char grilled with Montréal seasonings and topped with a wild mushroom Dijon sauce, served with a twice baked potato

Chicken Vienna

Boneless chicken breast sautéed with ham and a mushroom cranberry sherry glaze, served with potato pancakes and topped with sour cream

Herb Crusted Chicken

Boneless chicken breast pan seared with an herb crust in a lemon white wine sauce, topped with a pineapple orange citrus salsa and served with a side of rice pilaf  

Tarragon Herb Tuna

Fresh sashimi grade tuna grilled to order and topped with a tarragon herb cream sauce, served over asparagus with a side of rice pilaf   

Shrimp Garden Medley

Jumbo shrimp sautéed with portobello mushrooms, fresh spinach, sun dried tomatoes, yellow squash and zucchini in a sherry basil wine sauce, served over pasta and finished with asiago cheese     

Scallops Angelina

Sea scallops broiled with tomatoes, garlic, lemon and Marsala wine topped with melted mozzarella cheese and served with a side of rice pilaf

Vegetable Lasagna

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

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter