Monday, August 22, 2016

Dinner Features August 22

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

Herb Crust Chicken Aglio
Boneless chicken breast pan seared with an herb crust in garlic, white wine and olive oil, served over pasta tossed with broccoli, spinach and sun dried tomatoes, dusted with asiago cheese

Chicken Carbonara
Boneless chicken breast sautéed with bacon, sweet peas, mushrooms and onions tossed with pasta in a light Carbonara sauce

Wild Mushroom Stockyard
Angus Reserve stockyard sirloin steak char grilled to order, topped with a wild mushroom rosemary sauce and served with a twice baked potato 

Herb Dijon Shrimp
Jumbo shrimp sautéed with zucchini, mushrooms and roasted red peppers in a white wine Dijon basil sauce, served over rice pilaf 

South Western Scallops
Deep Sea Scallops sautéed with black beans, jalapeños, tomatoes, peppers and onions in a spicy tomato sauce, topped with tortilla strips and an avocado sour cream

Fresh Grilled Ahi Tuna Steak
Fresh ahi tuna grilled to order and presented over balsamic roasted vegetables, topped with a basil mint butter and served with a side of rice pilaf   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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