Dinner Features March 22

Stuffed Salmon

Fresh broiled sockeye salmon filet stuffed with surimi crabmeat, spinach and artichoke hearts topped with a basil cream sauce, presented over asparagus spears and served with a side of muddy rice  

Garlic Seafood Pasta

Deep sea scallops, shrimp and chopped clams sautéed in a garlic white wine sauce, served over pasta and finished with asiago cheese    

Tuscany Shrimp

Jumbo shrimp sautéed with mushrooms, caramelized onions, tomatoes, fresh spinach and fresh mozzarella cheese in a garlic sherry basil sauce, served over pasta

Montréal Grilled Stockyard Steak

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

Sweet & Spicy Honey Curry Chicken Stir Fry

Boneless chicken breast stir fried with mixed garden vegetables in a spicy honey curry stir fry sauce, served over rice and dusted with sesame seeds

Chicken du Chef

Boneless chicken breast sautéed with ham, zucchini, artichoke hearts and capers in a lemon white wine sauce, served over pasta and finished with asiago cheese    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter