Dinner Features April 14

Appetizer:

Quesadilla

A crispy quesadilla with cheddar cheese, tomatoes, scallions and jalapeño peppers, served with salsa and sour cream

Entrees:

Flatbread Pizza

Grilled dough baked with garlic oil, vine ripened tomatoes, onions, bacon and asiago cheese finished with julienned spinach

Quinoa Salad

A decadent blend of quinoa, baby kale, roasted red peppers, pecans, onions, mint and avocado tossed with light citrus vinaigrette, topped off with grilled chicken and shrimp

Scallops Oreganata

Sea scallops seared with yellow squash, zucchini and sweet peppers with pasta and lemon herb sauce

Rosemary Shrimp

Jumbo shrimp pan seared with mushrooms, tomatoes, garlic and baby kale, tossed with pasta and rosemary butter sauce, finished with asiago cheese      

Char Grilled Stockyard Steak

Angus Reserve stockyard sirloin steak char grilled to perfection, presented with crabmeat Alfredo, asparagus spears and a twice baked potato

Tropicale Walleye

Parmesan herb crusted walleye filet presented with sautéed spinach and roasted red peppers, topped with a citrus salsa

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter