Dinner Features July 5

Appetizer:

Italian Crisp

A crispy flour tortilla with melted shredded mozzarella cheese, crumbled Italian sausage, roasted red peppers and crushed croutons served with a marinara dipping sauce

Entrees:

Herb Crusted Chicken

Boneless chicken breast pan seared with an herb crust, topped with a brandy apple onion mushroom sauce, presented over rice pilaf

Grilled Stockyard Steak Portobello

Angus Reserve beef Stockyard sirloin char grilled to perfection and topped with a portobello garlic sauce, presented over bruschetta and served with a twice baked potato  

Lemon Basil Shrimp

Jumbo shrimp sautéed with zucchini, roasted red peppers and cherry tomatoes in a garlic basil lemon white wine parmesan sauce tossed with pasta  

Sea Scallops du Chef

Sea Scallops sautéed with mushrooms, spinach, sweet corn and onions in a sherry rosemary sauce, seared over rice pilaf   

Stuffed Mahi Mahi

Fresh broiled Mahi Mahi filet stuffed with spinach, tomatoes, artichoke hearts and goat cheese presented over asparagus spears and a quinoa mango pineapple salad 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter