Tuesday, November 8, 2016

Dinner Features November 8

Grilled Stockyard Sirloin Steak Fromage
Angus Reserve Stockyard sirloin seasoned and char grilled, topped with melted crumbly bleu and finished with a portobello rosemary burgundy sauce, served with a twice baked potato  

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

Lemon Chicken Oregano
Boneless chicken breast sautéed with tomatoes, fresh spinach, olives, peppers and onions in a garlic oregano sauce, served with rice pilaf and dusted with feta cheese

Curry Shrimp
Jumbo shrimp sautéed with shiitake mushrooms and mixed garden vegetables in a sesame orange curry sauce, served over rice pilaf

Scallops Fra Diavolo
Sea Scallops sautéed with tomatoes, jalapeños, diced onions and peppers in a spicy garlic white wine marinara sauce, served over pasta   

Mixed Seafood Grille
A salmon cake topped with dill aioli paired with Sicilian calamari sautéed with banana peppers, olives and scallions in a garlic white wine sauce, served with a side of  jalapeño bacon macaroni and cheese

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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