Monday, June 6, 2016

Dinner Features June 6

Italian Garden Plate
Fresh basil, vine ripe tomatoes, fresh mozzarella cheese and pita bread drizzled with olive oil, balsamic vinegar and crushed black peppercorns

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

Chicken Aglio E Olio
Boneless chicken breast sautéed with eggplant, kalamata olives, portobello mushrooms, broccoli, sun dried tomatoes and fresh spinach tossed with pasta and garlic olive oil, dusted with asiago  

Grilled Stockyard Steak
Angus Reserve Stockyard sirloin char grilled to order, topped with a sour cream herb scallion sauce, presented over sautéed zucchini and mushrooms and served with a twice baked potato  

Shrimp du Chef
Jumbo shrimp sautéed with bacon, tomatoes, mushrooms, onions and French brie cheese in a garlic sherry wine sauce, served over pasta   

Scallops Key West
Sea scallops sautted with pineapple, tomatoes, artichoke hearts and scallions in a garlic sherry wine sauce, served over pasta   

Fresh Broiled Barramundi
Fresh broiled barramundi topped with a sweet and spicy berry glaze, presented over asparagus spears and served with a side of rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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