Sunday, October 16, 2016

Dinner Features October 16

Autumn Stockyard Sirloin
Angus Reserve Stockyard sirloin seasoned and char grilled to perfection, presented on a bed of caramelized onions and topped with balsamic glaze, served with honey roasted carrots and a baked sweet potato

Scotch Ale Mushroom Chicken
Boneless chicken breast seasoned and char grilled, presented over cheddar herb mashed potatoes and topped with scotch ale mushroom gravy, finished with onion straws

Chicken Marinara
Boneless chicken breast sautéed with tomatoes, mushrooms, zucchini, onions, garlic and fresh basil in a white wine marinara sauce, served over pasta and finished with asiago and parmesan

Stuffed Mahi Mahi
Seasoned and broiled mahi mahi filet stuffed with surimi crabmeat, spinach and goat cheese, finished with a rosemary hollandaise sauce and served over rice pilaf

Jamaican Pineapple Shrimp
Jumbo shrimp sautéed with Jamaican Jerk spices, fresh pineapple, sweet red peppers, red onion and fresh spinach in a white wine pan sauce, served over rice pilaf 

Lemon Basil Scallops
Sea Scallops pan seared with artichoke hearts, tomatoes, garlic and fresh basil in a sherry lemon pan sauce, served over pasta and finished with asiago and parmesan cheese  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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