Dinner Features April 25

Pan Seared Barramundi

Fresh barramundi filet pan seared and topped with citrus salsa, presented over asparagus spears and served with a side of rice pilaf    

Sea Scallops du Chef

Fresh sea scallops sautéed with bacon, mushrooms, peas and sun dried tomatoes in a sherry cream sauce, served over pasta  

Roasted Red Pepper Florentine Shrimp

Jumbo shrimp sautéed with portobello mushrooms and fresh spinach in a roasted red pepper cream sauce, tossed with pasta   

Char Grilled Stockyard Steak

Angus Reserve stockyard sirloin char grilled to order topped with caramelized onions and basil and served with a twice baked potato

Oven Roasted Stuffed Chicken

Boneless chicken breast stuffed with lump crab meat and fresh herbs, topped with a caper béarnaise sauce and served over pasta   

Tomato Lime Chicken

Boneless chicken breast sautéed with zucchini, artichoke hearts, tomatoes, capers and onions in a garlic white wine sauce, drizzled with lime ranch dressing

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter