Dinner Features June 16

Chicken & Crabmeat Marinara

Boneless chicken breast sautéed with surimi crabmeat, mushrooms, zucchini, fresh garlic and basil in a white wine marinara sauce, served over pasta and finished with asiago and parmesan

Southwest Chicken Salad

Boneless chicken breast char grilled with Cajun spices and presented over fresh mixed greens with avocadoes, sweet red peppers, red onions, tomatoes, black beans, roasted corn and tortilla strips served with a Cajun ranch dressing

Cajun Bleu Stockyard Steak

Angus Reserve Stockyard sirloin char grilled with Cajun spices and topped with melted bleu cheese crumbles, served with asparagus spears and a twice baked potato

Shrimp Carbonara

Jumbo shrimp sautéed with bacon tossed in a house made Carbonara sauce and served over spaghetti, finished with parmesan cheese   

Scallops Caprese

Deep sea scallops broiled and topped with melted fresh mozzarella cheese, presented over pasta with tomatoes and fresh basil in a white wine pesto pan sauce

Mango Mahi Mahi

Fresh mahi mahi filet seasoned and char grilled, topped with a fresh mango relish and presented over rice pilaf

Sesame Crusted Ahi Tuna

Fresh ahi tuna steak pan seared to order with a sesame crust, topped with a sriracha avocado aioli and presented over teriyaki vegetable stir fry with rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter