Dinner Features October 29

Cranberry Pecan Chicken Salad

Boneless chicken breast seasoned and pan seared, presented over fresh spinach and mixed greens tossed in a maple vinaigrette with pecans, dried cranberries, red onions and goat cheese, finished with toasted sesame seeds 

Chicken Fajita Enchilada

Boneless chicken breast seasoned and grilled, wrapped in a flour tortilla with sautéed peppers, onions, mushrooms, cheddar cheese  and a house made enchilada sauce, topped with avocado and served with rice

Barbeque Bacon Stockyard Steak 

Angus Reserve Stockyard sirloin char grilled to order, topped with barbequed bacon and caramelized onions, served with a twice baked potato and asparagus spears   

Bacon Broccoli Shrimp Alfredo

Jumbo shrimp sautéed with bacon and broccoli in a creamy Alfredo sauce, served over pasta

Mango Mint Scallops

Sea Scallops broiled with tropical citrus butter and topped with a mango mint melon salsa, presented over wild rice  

Char Grilled Swordfish

Seasoned and char grilled swordfish served over rosemary olive tomato orzo pasta finished with a feta herb sauce

Fresh Broiled Mahi Mahi

Fresh mahi mahi filet seasoned and broiled with white wine and mango butter, presented over wild rice   

  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter