Dinner Features July 10

Barbeque Chicken

Shredded chicken simmered with a sweet barbeque sauce with bacon, black beans, onions and mango served over wild rice

Marinated Cajun Chicken Salad

Boneless chicken breast marinated and grilled with jalapeño and garlic, served over mixed greens with tomatoes, corn, onions and avocado served with a Cajun lime ranch dressing  

Italian Stockyard Steak

Angus Reserve Stockyard sirloin seasoned and char grilled, presented over savory orzo pasta and a sauté of peppers and mushrooms with goat cheese

Rosemary Balsamic Shrimp

Jumbo shrimp pan seared and presented with rosemary balsamic tomato cucumber relish and wild rice  

Tuscan Scallops

Deep sea scallops pan seared with rosemary, garlic and sun dried tomatoes tossed with a quinoa kale blend   

Pan Seared Sockeye Salmon

Fresh sockeye salmon pan seared with roasted corn, onions, tomatoes and garlic served over pasta with almond brown butter

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter