Monday, June 13, 2016

Dinner Features June13

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

Chicken Piccata
Boneless chicken breast sautéed with mushrooms, artichoke hearts and capers served over pasta in a garlic lemon basil wine sauce and dusted with asiago cheese    

Herb Crusted Rosemary Chicken
Boneless chicken breast pan seared in an herb crust with lemon and white wine, presented over rice and topped with a rosemary roasted red pepper cream sauce

Stockyard Steak Ala Verde
Angus Reserve Stockyard sirloin seasoned and char grilled to perfection, topped with sautéed fresh vine tomatoes, fresh spinach and zucchini in a basil sherry wine sauce, finished with aged goat cheese and served with over roasted potatoes 

Garlic Shrimp Summer Medley
Jumbo shrimp sautéed with portobello mushrooms, summer squash, sweet red bell peppers and broccoli in a garlic parmesan wine sauce, served over pasta  

Scallops & Chorizo Fra Diablo
Deep sea scallops sautéed with chorizo sausage, tomatoes, jalapeños, mushrooms, peppers and onions in a spicy marinara sauce, served over pasta

Grilled Red Snapper
Fresh marinated and grilled red snapper filet topped with mango de gallo and presented over rice with fresh asparagus spears

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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