Thursday, July 28, 2016

Dinner Features July 28

Southwest Salmon Salad
Fresh Cajun grilled salmon presented over mixed greens with bacon, tomatoes, corn, onions and peppers served with Cajun croutons and a black bean salsa ranch dressing

Herb Crusted Chicken
Boneless chicken breast sautéed with an herb crust, topped with a mango garden salsa and served with sautéed spinach

Roasted Garlic Chicken
Boneless chicken breast sautéed with roasted garlic, eggplant, portobello mushrooms and sun dried tomatoes tossed with pasta and a light pesto cream

Stuffed Beef
Angus Reserve Stockyard sirloin stuffed with a rustic blend of carrots, celery, squash, portobello mushrooms and mozzarella cheese, char grilled and finished with rosemary brown butter and whipped potatoes

Pecan Shrimp
Jumbo pan fried shrimp served with pecans, toasted bulghur, basil, sweet peppers and aged goat cheese  

Apple Brandy Scallops
Deep sea scallops broiled in apple juice and brandy, served over sautéed mushrooms, artichokes, pasta and asiago  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter   

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