Stuffed Mahi Mahi Mahi Mahi filet stuffed with spinach, crabmeat, artichokes and asiago cheese topped with a pineapple orange citrus salsa, served over asparagus spears with a side of rice.
Orange Ginger Sea Scallops Pan-seared sea scallops with shiitake mushrooms, broccoli, red peppers and zucchini in a ginger orange sesame glaze over rice dusted with sesame seeds.
Tiger Shrimp Verda Aglio e olio Jumbo shrimp sautéed with mushrooms, broccoli, olives, zucchini, asparagus and spinach tossed with pasta and parmesan cheese in white wine garlic and oil, dusted with asiago cheese.
Wild Mushroom Stockyard Steak Angus Reserve stockyard sirloin steak seasoned and char grilled to perfection, topped with a wild mushroom Dijon peppercorn sauce, served with Potatoes O’Brien.
Flower City Baby Kale Chicken Caesar Salad Locally grown baby kale tossed with lemon, croutons and Caesar dressing topped with chicken breast and grilled shrimp.
Early Summer Chicken Pasta Chicken breast sautéed with portobello mushrooms, baby kale, roasted red peppers and summer squash in a garlic basil sherry wine sauce, tossed with pasta and asiago cheese.
Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter