Dinner Features April 17

Herb Crusted Ahi Tuna

Ahi tuna pan seared with an herb crust, served with a quinoa slaw of baby kale, spinach, pecans, dried cranberries and onions, finished with a cranberry gastrique

Sea Scallops Puttanesca

Fresh sea scallops pan seared with mirepoix, fresh herbs, capers and jalapeño peppers tossed with pasta and tomato wine sauce

Cranberry Mango Shrimp

Jumbo shrimp pan seared with mango, mint, pineapple, onions and tomatoes served over rice pilaf with cranberry gastrique 

Char Grilled Stockyard Steak

Angus Reserve stockyard sirloin steak char grilled to perfection, served with barley risotto, roasted red pepper strawberry coulis and a twice baked potato

Chicken Ricardo

Boneless chicken breast sautéed with chorizo sausage, black beans, tomatoes and zucchini presented with mashed potatoes with a sriracha butter sauce

Chicken Piccata

Boneless chicken breast sautéed with wild mushrooms and capers, served with pasta and a lemon butter sauce, finished with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter