Chicken & Eggplant Italian Sautéed chicken breast with mushrooms, peppers, onions, tomatoes and eggplant in a garlic basil white wine sauce over pasta dusted with asiago cheese.
Hearty Texas Barbeque Grilled Shrimp Salad Barbeque dipped shrimp skewer char grilled and presented over fresh mixed greens with
tomatoes, onions, marinated zucchini and summer squash, topped
with Cajun parmesan croutons, finished with a black bean salsa ranch dressing.
Pecan Butter Beef Stockyard Angus Reserve stock yard steak seasoned and char grilled to perfection topped with caramelized onions and a pecan butter, served with a twice baked potato.
Tiger Shrimp Ziti Florentine Jumbo shrimp sautéed with mushrooms, onions and spinach in a garlic lemon sherry wine sauce tossed with ziti and topped with crabmeat au gratin.
Sea Scallops Elizabeth Deep sea scallops sautéed with portobello mushrooms, sun dried tomatoes and spinach in a rosemary garlic wine sauce over pasta, finished with aged goat cheese.
Californian Sea Bass Sea Bass pan-seared with white wine and lemon over fresh asparagus topped with a apple, pineapple, basil salsa and served with side of rice pilaf.
Fresh Broiled Haddock Fresh Haddock filet broiled with lemon pepper butter