Monday, December 19, 2016

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

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