Tuesday, April 19, 2016

Dinner Features April 19

Stuffed Mahi Mahi
Fresh broiled mahi mahi filet stuffed with spinach, artichoke hearts and surimi crabmeat, presented over asparagus spears and served with mango salsa and a side of cranberry quinoa pilaf   

Sea Scallops & Wild Mushrooms
Fresh sea scallops sautéed with portobello, button and shiitake mushrooms with sun dried tomatoes in a white wine garlic parmesan sauce, tossed with pasta and dusted with asiago cheese  

Farmer’s Garden Shrimp & Vegetable Basil Medley
Jumbo shrimp sautéed with baby kale, tomatoes, summer squash, onions and broccoli in a garlic fresh basil sherry lemon sauce, served over pasta   

Grilled Italian Stockyard Steak
Angus Reserve stockyard sirloin seasoned and char grilled to perfection, topped with vine ripe tomatoes, fresh mozzarella cheese and basil served over a burgundy mushroom sauce with a twice baked potato

Brandy Apple Chicken
Boneless chicken breast sautéed with apples, artichoke hearts, almonds and scallions in a brandy cream sauce served over pasta   

Chicken Monte Carlo
Boneless chicken breast sautéed with Italian sausage, artichoke hearts, zucchini and tomatoes in a zesty sherry lemon wine sauce, served over pasta  

Western Burger
Half pound burger char grilled to perfection and topped with cheddar cheese, barbeque sauce, bacon and crispy onion straws, presented on a roll with tomatoes and a side of Cajun mayonnaise, served with our beer battered fries

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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