Thursday, September 8, 2016

Dinner Features September 8

Jerk Shrimp Skewer Salad
Jerk seasoned grilled shrimp skewer presented over mixed greens with tomatoes, onions, pineapples, oranges, dried cranberries, and almonds with a Cajun vinaigrette dressing      

Chicken du Chef 
Boneless chicken breast sautéed with ham, mushrooms and onions in a Marsala wine sauce, served over rice pilaf  

Grilled Beef Stockyard
Angus Reserve stockyard sirloin char grilled to order, topped with a burgundy mushroom onion sauce and served with a twice baked potato.

Broiled Stuffed Salmon
Salmon filet stuffed with surimi crabmeat, spinach and sun dried tomatoes broiled in white wine and lemon, topped with a roasted red pepper sauce, presented over asparagus spears and served with a side of rice pilaf

Shrimp Verde Aglio Olio
 Jumbo shrimp sautéed with mushrooms, zucchini, broccoli, olives and spinach in a garlic oil wine sauce tossed with pasta and dusted with asiago cheese   

Sea Scallops Fra Diablo
Deep sea scallops sautéed with mushrooms, peppers, onions, tomatoes and jalapeño peppers in a spicy white wine marinara sauce, served over pasta     

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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