Dinner Features September 26th

Vegetable Lasagna

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

Sundried tomato Chicken Alfredo   

Boneless chicken breast pan seared in a sundried tomato alfredo sauce with broccoli over pasta finished with asiago and parmesan cheese.

Tomato Basil Chicken             

Sautéed boneless chicken breast, mushrooms, tomatoes and fresh basil in a white wine marinara sauce over pasta finished with asiago and parmesan cheese.

Cajun Bleu Stockyard Steak 

Angus Reserve Stockyard sirloin seasoned with cajun seasoning topped with melted bleu cheese crumbles and onion straws served with a twice baked potato.

Char-grilled Salmon     

Seasoned char-grilled salmon presented over grilled asparagus spears and finished with sundried tomato herb butter with wild rice.   

Shrimp Stir fry        

Seasoned jumbo shrimp sautéed with sweet red peppers, onions, broccoli, carrots and finished with teriyaki sauce over wild rice.   

Mango Pineapple Scallops 

Citrus butter broiled deep sea scallops topped with fresh pineapple mango salsa over wild rice.

Sesame Crusted Ahi Tuna 

Pan seared sesame crusted Ahi tuna finished with avocado aioli and balsamic reduction over mixed greens.   

Fresh Broiled Haddock     

Fresh Haddock filet broiled with lemon pepper butter