Friday, August 12, 2016

Garlic Herb Chicken  
Sautéed chicken breast with mushrooms artichoke hearts, fresh basil, onions and sundried tomatoes in a garlic herb sauce over pasta.

Pecan Encrusted Chicken Goat Cheese Salad  

Pecan encrusted chicken breast over fresh mixed greens tossed in vinaigrette dressing with pickled red onion, candied pecans, grape tomatoes and finished with goat cheese.

Stockyard Sirloin with Crab Stuffing

Crab and herb stuffed Stockyard sirloin char grilled and finished with balsamic glaze and served with a twice baked potato.  

            Scallops Caprese 

Deep Sea Scallops pan seared with fresh basil, tomatoes and fresh mozzarella presented over white wine pesto pasta.   

Mediterranean Grilled Swordfish

Char grilled swordfish topped with tomato basil caper relish prepared over orzo pasta with sautéed spinach and sundried tomatoes.  

Shrimp and Chorizo  Cajun seasoned jumbo shrimp over chorizo sausage sautéed with onions mushrooms and peppers presented over wild rice and finished with avocado sour cream.

Fresh Broiled Haddock  Fresh Haddock filet broiled with lemon pepper butter.   

Fish Fry Your choice of breaded or crispy beer battered fresh Haddock filet.

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