Monday, June 27, 2016

Dinner Features June 27

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

Tropical Jerk Chicken
Boneless chicken breast pan seared with jerk spices in a zesty wine sauce, topped with a pineapple mango salsa and served over rice

Chicken du Chef
Boneless chicken breast sautéed with fresh rosemary, mushrooms, artichoke hearts and sun dried tomatoes in a lemon white wine sauce, served over pasta and finished with asiago cheese   

Grilled Stockyard Steak
Angus Reserve Stockyard sirloin seasoned and char grilled to perfection, topped with a wild mushroom peppercorn Dijon sauce and served with augratin potatoes 

Shrimp & Tomato Verda
Jumbo shrimp sautéed with tomatoes, spinach, zucchini and broccoli in a garlic basil sherry wine sauce, served over pasta   

Scallops Fra Diablo
Deep sea scallops, chopped clams and surimi crabmeat sautéed with jalapeños, tomatoes, peppers and onions in a spicy white wine marinara sauce, served over pasta  

Pan Seared Mahi Mahi
Fresh mahi mahi filet pan seared and topped with a chilled chick pea basil sauce, presented over oven roasted vegetables and served with a side of rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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