Wednesday, February 1, 2017

Dinner Features February 1

Chorizo Fritota
Our frittata made with chorizo sausage, tater tots, peppers, onions and eggs topped with melted mozzarella cheese and served with thick Italian toast

Wild Mushroom Stockyard Steak
Angus Reserve stockyard sirloin char grilled to order and topped with a wild mushroom garlic parmesan sauce, served with a twice baked potato

Chicken & Crabmeat Primavera Alfredo
Boneless chicken breast sautéed with surimi crabmeat, mushrooms and mixed garden vegetables tossed with pasta in a light alfredo sauce

Chicken Chorizo Provençal
Boneless chicken breast sautéed with chorizo sausage, tomatoes, mushrooms, olives, onions and peppers in a garlic white wine sauce, served over pasta

Tomato Basil Scallops Aglio Olio
Deep sea scallops sautéed with tomatoes, mushrooms, zucchini and fresh basil tossed with pasta, garlic, white wine and olive oil

Shrimp Au Poivre
Jumbo shrimp sautéed with mushrooms and onions in a sherry Dijon peppercorn sauce, served with rice pilaf and broccoli

Stuffed Mahi Mahi
Fresh mahi mahi broiled in lemon and white wine stuffed with surimi crabmeat, spinach, tomatoes and aged goat cheese topped with a roasted red pepper sauce and served with a side of rice pilaf

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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