Tuesday, September 20, 2016

Dinner Features September 20

Pecan Crusted Chicken
Boneless chicken breast pan seared with a pecan panko crust in Marsala wine, topped with a caramelized rosemary apple onion jam and served over rice pilaf

Chicken Portobello
Boneless chicken breast sautéed with portobello mushrooms and sun dried tomatoes in s garlic Madeira wine demi-glace, served with a side of rice pilaf  

Stockyard Steak Fromage
Angus Reserve stockyard sirloin seasoned and char grilled to order, served over wild greens topped with melted crumbly bleu finished with roasted red pepper basil oven roasted potatoes, drizzled with Dijon vinaigrette

Stuffed Mahi Mahi
Fresh broiled mahi mahi stuffed with spinach, tomatoes, surimi crabmeat and feta cheese topped with a tarragon sauce, and served with wild rice and a side of asparagus spears

Cajun Gumbo Stew
Jumbo shrimp, chorizo sausage, chopped clams, pulled pork, tomatoes and zucchini with spicy rice and tomato sauce

Garlic Verde Scallops
Deep sea scallops sautéed with zucchini, braised kale, broccoli and olives tossed with pasta in a light garlic oil and white wine sauce, dusted with asiago cheese   

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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