Dinner Features February 11

Fire & Ice Chicken

Boneless chicken breast strips sautéed with garlic, tomatoes, onions and white wine, finished with herb tossed bread crumbs and served over pasta   

Grilled Stockyard Sirloin Au Poivre

Grilled Stockyard Sirloin steak char grilled to perfection and finished with a black peppercorn brandy sauce, served with a salt crusted baked potato and broccoli

Cajun Chicken

Boneless chicken breast pan seared with a spicy breading and presented over mashed potatoes with a red bean gravy    

Honey Salmon

Fresh salmon filet pan seared and topped with honey butter, presented over wild rice and asparagus

Scallops Oscar Florentine

Deep sea scallops pan seared and served over an augratin of crab, spinach, goat cheese and rice finished with a lemon butter sauce

Shrimp & White Clam Sauce

Jumbo shrimp sautéed and served over pasta tossed with baby clams and onions in a white wine butter sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter