Dinner Features November 9

Grilled Stockyard Sirloin Steak

Angus Reserve Stockyard sirloin seasoned and char grilled, topped with a Dijon wild mushroom sauce and served with a twice baked potato  

Rosemary Apple Chicken

Boneless chicken breast sautéed with apples, artichoke hearts, zucchini and sun dried tomatoes in a sherry cream sauce, finished with fresh rosemary and topped with aged goat cheese, served over rice pilaf     

Herb Crusted Chicken

Boneless chicken breast pan seared in an herb crust with garlic and white wine, served over pasta aglio olio with fresh broccoli and spinach, dusted with asiago cheese  

Sesame Orange Shrimp Stir Fry

Jumbo shrimp sautéed with surimi crabmeat and mixed garden vegetables in a sesame orange ginger stir fry, served over rice pilaf and dusted with sesame seeds  

Scallops Provençal

Sea Scallops sautéed with tomatoes, mushrooms, kalamata olives, onions and peppers in a garlic basil white wine sauce, served over pasta   

Mixed Seafood Grille

A petite portion of salmon French, a salmon cake topped with dill aioli and Sicilian calamari sautéed with banana peppers, olives and scallions in a garlic white wine sauce, served with a side of rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter