Dinner Features December 19

Vegetable Lasagna

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

Grilled Stockyard Steak

Angus Reserve stockyard sirloin char grilled to order and topped with melted bleu cheese, served with sautéed portobello mushrooms and horseradish mashed potatoes  

Herb Crusted Chicken

Boneless chicken breast pan seared with an herb crust, topped with a mushroom cream sauce and served with sautéed asparagus and garlic parmesan mashed potatoes   

Citrus Shrimp Scampi

Jumbo shrimp pan seared with tomatoes, broccoli, onions and red bell peppers tossed in citrus garlic butter and served over linguine   

Sea Scallops & Bacon Pasta

Deep sea scallops pan fried with smoked bacon, tomatoes, fresh spinach, onions and scallions finished in a light parmesan cream sauce and served over pasta    

Char Grilled Aukra Salmon

Flame grilled Aukra salmon topped with a tarragon cream sauce, presented with sautéed asparagus and tomatoes and served with  rice pilaf

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter