Saturday, January 14, 2017

Dinner Features January 14

Grilled Stockyard Steak Au Poivre Florentine
Angus Reserve stockyard sirloin char grilled with cracked peppercorns, finished with a balsamic reduction and a garlic herb butter, presented over sautéed spinach and mushrooms, served with a twice baked potato   

Pub Chicken
Boneless herb crusted chicken breast pan seared and topped with caramelized onions, goat cheese and a stout balsamic reduction, served over garlic mashed potatoes

Bacon Basil Chicken
Boneless chicken breast pan seared with bacon, fresh basil and grape tomatoes in a white wine cream sauce, served over pasta

Garlic Herb Shrimp
Jumbo shrimp pan seared with fresh spinach, mushrooms and sun dried tomatoes in a white wine herb garlic butter pan sauce served over pasta and finished with asiago and parmesan   

Scallops French
Deep sea scallops dipped in an egg batter and pan fried with artichoke hearts and asparagus in a sherry lemon pan sauce, served over pasta and finished with asiago and parmesan  

Honey Citrus Salmon
Fresh salmon filet char grilled with a honey citrus glaze served with cauliflower risotto and served over asparagus spears     

Ginger Soy Ahi Tuna Steak
Fresh ahi tuna steak seasoned and pan seared to order topped with a ginger soy reduction and avocados, presented over a bulghur pilaf      

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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