Friday, March 18, 2016

Dinner Features March 18

Broiled Mahi Mahi 
Fresh mahi mahi filet broiled with curry and butter, presented with sriracha lime pasta  

Sockeye Salmon
Fresh sockeye salmon filet pan seared with rosemary, wild mushrooms, pearled barley and apples drizzled with a lavender honey  

Shrimp Ole’ 
Jumbo shrimp seared with Cajun spices, jalapeño peppers, black beans, tomatoes, onions, corn and avocado, served with rice pilaf and a chimichurri aioli   

Scallops du Chef
Deep sea scallops pan seared with spinach and garlic with a roasted red pepper coulis and daikon radish     

Stockyard ala Caprese
Angus stockyard sirloin steak char grilled to order presented with vine ripened tomatoes, fresh mozzarella cheese and balsamic glaze, served with augratin potatoes  

Chicken Dijon
Boneless chicken breast sautéed with a vegetable medley tossed with pasta in a sherry Dijon cream sauce

Irish Stew
Chicken and Guinness brats simmered with potatoes, onions, cabbage and peas in a rich tomato broth

Fish Fry
Your choice of breaded or crispy beer battered fresh Haddock filet

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

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