Saturday, October 29, 2016

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 

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