Dinner Features November 30

Chicken French

Boneless chicken breast dipped in a light egg batter and sautéed in a lemon sherry wine sauce, served over pasta with broccoli

Chicken Rossa

Boneless chicken breast sautéed with mushrooms, tomatoes, olives, artichoke hearts and scallions in a garlic basil white wine marinara sauce, served over pasta 

Montréal Grilled Stockyard Steak

Angus Reserve Stockyard sirloin char grilled with Montréal seasonings, topped with a burgundy mushroom sauce and served with a twice baked potato

Shrimp & Crabmeat Vegetable Alfredo Medley

Jumbo shrimp and surimi crabmeat sautéed with Brussels sprouts, portobello mushrooms, zucchini and sweet red bell peppers tossed with pasta in a light Alfredo sauce

Sea Scallops Ala York

Deep sea scallops sautéed with fresh spinach, tomatoes, artichoke hearts and mushrooms in a light sherry cream sauce, served over pasta  

Stuffed Haddock

Fresh haddock filet stuffed with kale, butternut squash and aged goat cheese broiled in lemon and white wine, topped with a Scampi sauce and served with asparagus spears and a side of rice pilaf

Fresh Broiled Haddock

Fresh haddock filet broiled with lemon pepper butter