Dinner Features April 26

Tarragon Herb Barramundi

Fresh barramundi filet broiled in lemon and white wine, topped with a tarragon caper herb cream sauce and served over asparagus spears with a side of rice pilaf

Rosemary Garden Sea Scallops

Fresh sea scallops sautéed with zucchini, summer squash, broccoli and sun dried tomatoes in a buttery garlic rosemary sherry wine sauce, served over pasta and dusted with asiago cheese

Shrimp Key West

Jumbo shrimp sautéed with fresh pineapple, mushrooms, tomatoes and scallions in a sherry wine sauce, served over pasta

Spicy Brandy Stockyard Steak

Angus Reserve stockyard sirloin seasoned and char grilled to perfection topped with a spicy brandy onion sauce and served with a twice baked potato

Chicken Carbonara

Boneless chicken breast sautéed with bacon, peas, mushrooms and onions tossed with pasta in a light Carbonara sauce

Jerk Chicken

Boneless chicken breast pan seared with jerk spices in lemon and white wine, topped with a tomato caper citrus salsa, served over rice pilaf and fresh asparagus spears

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