Dinner Features August 14

Chicken Piccata

Boneless chicken breast sautéed with mushrooms, artichoke hearts and capers in a lemon sherry wine sauce, served over pasta and finished with asiago cheese     

Chicken du Chef

Boneless chicken breast sautéed with tomatoes, broccoli, sweet red bell peppers and asparagus in a lemon white wine sauce, served over pasta and topped with goat cheese  

Grilled Stockyard Fromage

 Angus reserve stockyard sirloin seasoned and char grilled to perfection, topped with melted crumbly bleu cheese and presented over a portobello mushroom onion burgundy sauce, served with a twice baked potato

Shrimp Asiago Florentine

Jumbo shrimp sautéed with fresh spinach and sun dried tomatoes in a light asiago cream sauce, served over pasta

Jerk Grilled Swordfish

Fresh swordfish steak grilled with jerk spices and topped with a basil mango salsa, presented over asparagus spears and served with a side of wild rice

Fusion Scallops

Deep Sea Scallops & surimi crabmeat stir fried in buffalo Asian sauce with garden vegetables, presented over rice pilaf and dusted with sesame seeds

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter