Dinner Features September 29

Appetizer:

Kale Dumplings

Pan-seared dumplings stuffed with vegetables and kale served over wild greens with a citrus wasabi dressing.                                                                                

Entrees:

Fall Harvest Chicken

Boneless chicken breast pan seared with Brussels sprouts, roasted red peppers, yellow squash and apples in a garlic lemon sherry wine sauce, served over cranberry pecan wild rice

Chicken Diane

Boneless chicken breast sautéed with mushrooms and onions in a Marsala peppercorn Dijon sauce, served over rice pilaf

Burgundy Portobello Stockyard

Angus Reserve beef stockyard sirloin char grilled to perfection and topped with a burgundy portobello demi-glace, served with a twice baked potato

Pan Seared Mahi-Mahi

Mahi-Mahi pan seared in garlic lemon sherry wine sauce, topped with mango basil salsa and served over asparagus spears with a side of rice pilaf

Shrimp & Crabmeat Primavera

Jumbo shrimp sautéed with surimi crabmeat, mushrooms, and mixed garden vegetables in a garlic sherry wine sauce, served over pasta   

Sea Scallops du Chef

Sea Scallops sautéed with ham, shiitake mushrooms, tomatoes, sweet peas, peppers and onions in a garlic basil white wine sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter