Dinner Features August 23

Tarragon Chicken

Boneless chicken breast sautéed with button, shiitake and portobello mushrooms in a tarragon sherry demi glace served over rice pilaf  

Herb Crust Chicken

Boneless chicken breast pan seared in a panko almond crust with apples, bananas and fresh mint in a light sherry cream sauce, served over rice pilaf  

Montréal Grilled Stockyard

Angus Reserve stockyard sirloin steak char grilled with Montréal seasonings, presented over roasted vegetables, topped with crumbly bleu sun dried tomato butter and served with a twice baked potato

Burgundy Blush Shrimp Florentine

Jumbo shrimp sautéed with portobello mushrooms, fresh spinach and artichoke hearts in a light asiago cream sauce, with a pinch of garlic and a splash of burgundy wine, tossed with pasta   

Scallops Provençal

Deep Sea Scallops sautéed with mushrooms, kalamata olives, tomatoes, peppers and onions in a garlic oregano white wine sauce, served over pasta and dusted with asiago cheese  

Fresh Grilled Ahi Tuna Steak 

Fresh ahi tuna grilled to order and presented over asparagus spears, topped with a basil mango relish and served with a side of rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter