Dinner Features October 27th, 2016

Appetizer:

Spring Rolls            

Coconut shrimp spring rolls fried then served over wild greens with balsamic citrus sesame sauce.                                                      

Entrees:

Italian Greens & Beans w/ Sausage Over Pasta       

Boneless chicken breast sautéed with white beans, Italian sausage and braised kale in a garlic white wine broth over pasta dusted with asiago cheese.    

Grilled Stockyard Steak Au Pouirve 

Angus Reserve Stockyard sirloin seasoned and char grilled to order finished with a mushroom onion dijon peppercorn sauce.

Herb Crust Basil Normandy Chicken with Rice        

Pan seared herb crust chicken with apples, artichoke hearts and fresh basil in lite sherry cream sauce with rice.   

  

Broiled Stuffed Mahi Mahi over Asparagus with Caper Cream Sauce

Fresh Mahi stuffed with spinach, aged goat cheese and sundried tomatoes broiled with lemon white wine served over asparagus drizzled with caper cream sauce and side of rice.

Shrimp Rossa Over Pasta  

Jumbo shrimp sautéed with mushrooms, tomatoes, artichoke hearts, olives, peas and scallions in a garlic basil marinara sauce.

Rosemary Citrus Mango Scallops over Rice   

Fresh Sea Scallops with zucchini, yellow squash, lemon and white wine over rice topped with rosemary citrus mango salsa.  

Fresh Broiled Haddock             

Fresh Haddock filet broiled with lemon pepper butter.