Dinner Features October 18

Lemon Basil Shrimp Salad

A marinated char grilled shrimp skewer presented over mixed greens with almonds, oranges, dried cranberries, fresh pineapple, vine ripe tomatoes and onions served with your choice of dressing

Grilled Stockyard Sirloin

Angus Reserve Stockyard sirloin char grilled to order, topped with a Scotch ale sauce, shiitake mushrooms, peppers and onions presented with a twice baked potato     

Chicken Piccata

Boneless chicken breast sautéed with fresh spinach, mushrooms, artichoke hearts and capers in a garlic lemon sherry wine sauce, served over pasta

Herb Crust Ahi Tuna

Fresh ahi tuna pan seared with an herb crust, topped with a pineapple rosemary citrus salsa and presented over asparagus spears, served with a side of rice pilaf

  

Spanish Shrimp

Jumbo shrimp sautéed with tomatoes, banana peppers, sweet corn, bell peppers and onions in a tomato red sauce, served over rice pilaf

Scallops Elizabeth

Sea Scallops sautéed with portobello mushrooms, roasted red peppers and broccoli in a pesto garlic Dijon sauce, served over pasta  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter