Dinner Features October 1

Lemon Sherry Mussels

Fresh mussels, shrimp and clams in a sherry lemon pan sauce with artichoke hearts, fresh spinach, olives and onions served over pasta and finished with asiago and parmesan cheese

Rosemary Parmesan Chicken

Boneless chicken breast pan seared with a parmesan herb crust, finished with a rosemary cream sauce and presented over wild rice with asparagus spears

Wasabi Citrus Chicken

Boneless chicken breast battered and pan fried tossed in a wasabi citrus glaze and presented over rice pilaf, served with vegetable kale dumplings and finished with sesame seeds 

Stockyard Steak Pesto

Angus Reserve beef stockyard sirloin seasoned and char grilled to order, presented over bruschetta, finished with a sun dried tomato pesto aioli and served with parmesan herb mashed potatoes

Blackened Swordfish

Fresh swordfish dusted with Cajun spices and blackened, presented with wild rice and a chorizo maque choux (traditional Southern Louisiana corn stew)

Roasted Red Pepper Shrimp

Jumbo shrimp sautéed with broccoli in a roasted red pepper Alfredo sauce, served over pasta     

Harvest Sea Scallops

Sea Scallops pan seared with asparagus, Brussels sprouts, zucchini squash, cauliflower, peppers and onions in a white wine pan sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter