Dinner Features January 4

Herb Crusted Citrus Chicken

Boneless herb crusted chicken breast pan seared with white wine and basil, topped with citrus chutney and served with rice pilaf

Chicken & Crabmeat Stir Fry

Boneless chicken breast sautéed with surimi crabmeat and mixed garden vegetables in a sweet and sour stir fry sauce, served over rice pilaf  

Cajun Grilled Stockyard Steak

Angus Reserve stockyard sirloin char grilled with Cajun spices, topped with a Creole sauce of tomatoes, sweet corn, peppers onions and white wine, served with a twice baked potato

Shrimp du Chef

Jumbo shrimp sautéed with sliced kielbasa, banana peppers, portobello mushrooms and eggplant in a garlic lemon sherry wine sauce, served over pasta and dusted with asiago cheese  

Scallops Normandy

Deep sea scallops pan seared with apples, onions and spinach in a rosemary garlic white wine butter sauce, served over rice pilaf

Stuffed Mahi Mahi

Fresh broiled mahi mahi filet stuffed with surimi crabmeat, spinach, sun dried tomatoes and aged goat cheese topped with a tarragon avocado sauce and served over fresh asparagus with a side of wild rice  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter