Monday, August 29, 2016

Dinner Features August 29

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

Chicken du Chef 
Boneless chicken breast sautéed with ham, mushrooms, onions, kalamata olives and kale in a garlic lemon sherry sauce, served over pasta and dusted with asiago cheese  

Chicken Stir Fry
Boneless chicken breast stir fried with mushrooms and garden vegetables in a sesame ginger stir fry sauce, served over rice pilaf and dusted with sesame seeds

Stockyard Steak Au Poivre
Angus Reserve Stockyard sirloin seasoned and char grilled to order, topped with a mushroom onion Au Poivre sauce and served with a twice baked potato

Shrimp Verde
Jumbo shrimp sautéed with tomatoes, spinach and zucchini in a garlic sherry wine sauce, served over pasta and dusted with asiago cheese  

Shiitake Scallops
Deep sea scallops sautéed with shiitake mushrooms, artichoke hearts, broccoli and sun dried tomatoes in a sherry cream sauce, served over pasta

Pan Seared Mahi Mahi
Fresh mahi mahi filet pan seared in a white wine lemon sauce, topped with a mango citrus salsa and presented over oven roasted vegetables, served over rice   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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