Friday, September 16, 2016

Chicken Tagliatelle Verda Sautéed chicken breast with mushrooms, onion, ham and spinach in a garlic sherry cream sauce tossed with pasta.

Rosemary Apple Chicken Chicken breast sautéed with zucchini, red sweet peppers, apples and shitake mushrooms in a fresh rosemary
white wine sauce over rice.

California Sea Bass Pan-seared Sea Bass with a panko almond crust served over wild greens finished with a sweet potato, mango, lime relish and wild rice.

Montreal Ahi Tuna Grilled Montreal seasoned Ahi Tuna steak over fresh asparagus topped with a strawberry, orange, basil relish with a side of rice.

Red Pepper & Basil Shrimp Pan seared Tiger shrimp with portobello mushrooms, asparagus and artichoke hearts in a fresh basil roasted red pepper asiago cream sauce tossed with pasta.

Fall Season Stockyard Steak Char-grilled and seasoned Angus Reserve Stockyard sirloin served with a sauvignon Dijon peppercorn sauce, caramelized onions and a pecan butter with a twice baked potato.

Sea Scallops & Crabmeat Pesto Sautéed Sea scallops and surimi crabmeat tossed with mushrooms and garden vegetables in a garlic white wine pesto sauce over pasta, dusted with asiago cheese.     

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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