Monday, November 7, 2016

Dinner Features November 7

Vegetable Lasagna
This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Grilled Stockyard Sirloin Steak
Angus Reserve Stockyard sirloin char grilled and topped with caramelized onions and mushrooms and melted asiago cheese, served with a twice baked potato   

Chicken Portobello
Boneless chicken breast sautéed with portobello mushrooms and sun dried tomatoes in a garlic Madeira wine sauce, served over rice pilaf  

Jalapeño Chicken Bacon Mac & Cheese
Boneless chicken breast pan seared with an herb crust and presented over jalapeño bacon macaroni and cheese

Shrimp Key West
Jumbo shrimp sautéed with pineapple, artichoke hearts, mushrooms and tomatoes in a garlic sherry wine sauce, served over pasta

Normandy Scallops
Sea Scallops sautéed with shiitake mushrooms, apples and fresh spinach in a goat cheese cream sauce, served over pasta   

Mixed Seafood Grille 
A petite portion of lemon pepper broiled haddock and Sicilian style sautéed calamari over pasta with banana peppers, olives and scallions, served with a salmon cake topped with dill aioli

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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