Dinner Features May 2

Stuffed Mahi Mahi

Fresh broiled Mahi Mahi filet stuffed with spinach, tomatoes, kalamata olives and feta cheese, presented over asparagus spears and topped with an avocado cucumber sauce, served with a pineapple quinoa pilaf

Roasted Red Pepper Asiago Scallops & Basil

Fresh sea scallops sautéed with portobello mushrooms, zucchini and fresh basil in a roasted red pepper asiago cream sauce, served over pasta

Shrimp Ala Romano

Jumbo shrimp sautéed with mushrooms, kalamata olives, broccoli and artichoke hearts tossed with pasta in a light alfredo sauce     

Montréal Grilled Stockyard Sirloin Steak

Angus Reserve stockyard sirloin char grilled with Montréal seasonings, topped with a mushroom onion Dijon sauce and served with a twice baked potato

Herb Crust Chicken

Boneless herb crusted chicken breast pan seared in a garlic wine sauce, topped with a black bean caper citrus tapenade and served over rice pilaf

Chicken & Crabmeat Primavera

Boneless chicken breast sautéed with surimi crabmeat, mushrooms and garden vegetables in a sherry garlic wine sauce, served over pasta and finished with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter