Dinner Features August 25

Wild Mushroom Chicken

Boneless chicken breast sautéed with wild mushrooms, fresh rosemary and garlic tossed with pasta and a red wine butter sauce  

Herb Crust Chicken

Boneless chicken breast pan seared in n herb crust, served with mashed potatoes with a cracked pepper bacon gravy and cheddar cheese

Char Grilled Stockyard

Angus Reserve stockyard sirloin steak seasoned and char grilled to order topped with caramelized onion and crumbly bleu cheese, served with a twice baked potato

Teriyaki Shrimp

Jumbo shrimp sautéed with a vegetable medley served over rice in a spicy teriyaki sauce, finished with toasted sesame seeds     

Southwest Cobb Salad

Deep Sea Scallops pan seared and presented over fresh mixed greens with avocado, onion, jalapeños, black beans and cheddar cheese served with a salsa ranch dressing

Almond Crusted Ahi Tuna

Fresh ahi tuna pan seared with an almond crust and served over sautéed spinach with a mint mango salsa    

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter