Monday, July 18, 2016

Dinner Features July 18

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

Spicy Curry Chicken
Boneless chicken breast sautéed with shiitake mushrooms, onions, sweet red peppers, broccoli and carrots in a spicy curry sauce, served over rice and dusted with sesame seeds  

Grilled Tropic Jerk Chicken Salad
Boneless chicken breast char grilled with Jerk spices, presented over fresh mixed greens with tomatoes, pineapple, dried cranberries, apples, almonds and goat cheese served with your choice of dressing

Grilled Stockyard Steak
Angus Reserve Stockyard sirloin char grilled to order, served with a portobello roasted red pepper sauce and a twice baked potato

Shrimp Scampi
Jumbo shrimp sautéed with mushrooms, onions and fresh spinach in a lemon garlic sherry wine sauce, served over pasta and finished with asiago cheese

Rosemary Scallops
Deep sea scallops sautéed with zucchini, summer squash and sun dried tomatoes in a white wine rosemary sauce, served over pasta

Pan Seared Barramundi
Fresh Barramundi filet pan seared with an herb crust, topped with a cucumber caper relish and presented over fresh asparagus spears with a side of rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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