Saturday, April 30, 2016

Dinner Features April 30

Pan Seared Ahi Tuna Salad
Seasoned ahi tuna steak pan seared to order, presented over fresh spinach and tropical quinoa with a mandarin orange sesame ginger dressing, finished with toasted sesame seeds

Broiled Walleye
Fresh seasoned and broiled walleye filet topped with pineapple cucumber salsa and presented over lentil quinoa pilaf

Sea Scallops Caprese
Fresh sea scallops broiled with grape tomatoes, fresh basil and fresh mozzarella cheese served over white wine pesto linguini and finished with a balsamic reduction   

Shrimp Teriyaki 
Jumbo shrimp sautéed with carrots, broccoli, sweet peppers, onions and scallions in a house made teriyaki sauce, served over white rice   

Southwest Stockyard Sirloin Steak
Angus Reserve stockyard sirloin seasoned and char grilled to perfection, topped with sautéed peppers and onions, finished with crispy tortilla strips, presented over house made guacamole and served with roasted corn & black beans and pepper jack mashed potatoes  

Chicken Vegetable Marinara
Boneless chicken breast sautéed with zucchini, summer squash, mushrooms, onions and fresh garlic in a white wine marinara sauce, served over linguine and finished with asiago and parmesan

Apple Cranberry Chicken Salad
Boneless seasoned and char grilled chicken breast served over fresh mixed greens with Empire Apples, dried cranberries and walnuts tossed in honey apple vinaigrette dressing

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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