Monday, October 17, 2016

Dinner Features October 17

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

Grilled Stockyard Sirloin
Angus Reserve Stockyard sirloin char grilled to order, topped with a Scotch ale shiitake mushroom sauce and presented with a twice baked potato     

Chicken & Crabmeat Alfredo Florentine
Boneless chicken breast sautéed with surimi crabmeat and fresh spinach in a light Alfredo sauce, tossed with pasta    

Stuffed Mahi Mahi
Fresh broiled mahi mahi filet stuffed with surimi crabmeat, spinach and aged goat cheese, topped with a basil caper cream sauce and presented over asparagus spears, served with a side of rice pilaf    

Shrimp du Chef 
Jumbo shrimp sautéed with sliced kielbasa, artichoke hearts, broccoli and sun dried tomatoes in a garlic white wine sauce, served over pasta and dusted with asiago cheese  

Scallops Italian
Sea Scallops sautéed with mushrooms, tomatoes, peppers and onions in a garlic white wine marinara sauce, served over pasta 

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter 

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