Dinner Features June 18

Chicken Avocado Salad

Boneless seasoned and grilled chicken breast presented over fresh mixed greens with bacon, avocado, tomatoes, red onions, hardboiled egg and cheddar cheese served with your choice of dressing

Summer Chicken

Boneless chicken breast sautéed with summer squash, zucchini, mushrooms, tomatoes and fresh spinach in a garlic white wine pan sauce, served over pasta and finished with asiago and parmesan cheeses

Stout Stockyard Steak

Angus Reserve Stockyard sirloin char grilled to order and topped with Guinness® caramelized onions, served with a twice baked potato and grilled garlic flatbread

Jamaican Shrimp Salad

Jumbo shrimp pan seared with Jamaican jerk spices presented over fresh spinach with quinoa, goat cheese, grape tomatoes, red onions and sweet red peppers served with balsamic vinaigrette

Mango Citrus Scallops

Deep sea scallops broiled in citrus butter and white wine, presented over mango gastrique with rice pilaf

Orange Pineapple Mahi Mahi

Mahi Mahi broiled in citrus butter and topped with an orange pineapple salsa, served over rice

Rosemary Swordfish

Fresh char grilled swordfish finished with a rosemary béchamel sauce, presented over asparagus spears and served with bacon horseradish mashed potatoes   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter