Monday, May 23, 2016

Dinner Features May 23

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

Burgundy Mushroom Chicken
Boneless chicken breast sautéed with portobello mushrooms, zucchini and sun dried tomatoes in a burgundy wine demi glace served over rice pilaf  

Chicken Italian
Boneless chicken breast sautéed with tomatoes, mushrooms, peppers and onions in a garlic basil white wine marinara sauce, served over pasta and finished with asiago cheese

Grilled Stockyard Steak
Angus Reserve Stockyard sirloin char grilled to perfection and served with a mushroom onion aged goat cheese sauce and a twice baked potato   

Jamaican Jerk Ahi Salad
Fresh ahi tuna steak with a Jamaican jerk marinade grilled to order and presented over fresh mixed wild greens with strawberries, pineapple, tomatoes, broccoli, onions, almonds and dried cranberries served with your choice of dressing  

Shrimp Verde
Jumbo shrimp sautéed with tomatoes, artichokes hearts, broccoli and fresh spinach in a garlic sherry wine sauce, served over pasta 

Scallops Angelina
Sea scallops broiled in Marsala wine with tomatoes and garlic, topped with melted mozzarella cheese and served with a side of rice pilaf  

Stuffed Broiled Walleye
Fresh broiled walleye filet stuffed with surimi crabmeat, spinach, tomatoes and asiago cheese topped with a rosemary apple onion jam, served over fresh asparagus spears with rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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