Dinner Features June 4

Appetizer:

Pulled Pork Nachos

House made tortilla chips topped with pulled pork, melted cheddar cheese, red onion, tomatoes and jalapeño peppers, served with salsa and sour cream

Entrees:

Portobello Brie Stockyard Sirloin

Angus Reserve Stockyard sirloin steak char grilled to perfection, topped with caramelized portobellos and melted brie, served with a twice baked potato

Chorizo Chicken Bowl

Boneless chicken breast sautéed with Cajun spices, chorizo sausage, bell peppers, onions and tomatoes presented over wild rice and topped with avocadoes and chipotle sour cream   

Strawberry Pecan Chicken Salad

Grilled boneless chicken breast presented over fresh mixed greens with strawberries, pecans, blueberries, red onion and feta cheese, tossed in strawberry vinaigrette dressing

Ahi Tuna Hawaiian Plate

Fresh ahi tuna steak pan seared to order with a sesame crust, topped with caramelized pineapple, served with white rice and macaroni salad

Lemon Sherry Shrimp

Jumbo shrimp sautéed with artichoke hearts, tomatoes, eggplant and mushrooms in a lemon sherry pan sauce, served over pasta and finished with asiago cheese

Bacon Basil Scallops

Sea scallops broiled and presented in a bacon basil white wine Alfredo sauce, served over pasta    

Mahi Mahi Fish Tacos

Fresh seasoned and flame broiled mahi mahi filet presented in a flour tortilla with lettuce and mango lime salsa, served with avocado fries and sriracha aioli- 2 tacos per order

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter