Dinner Features February 21

Chicken Cacciatore

Boneless chicken breast sautéed with mushrooms, tomatoes, peppers and onions in a basil garlic marinara sauce, served over rice pilaf

Sicilian Grilled Stockyard Sirloin

Stockyard Sirloin steak seasoned and char grilled to perfection, topped with sautéed mushrooms, onions and melted asiago cheese, presented over garlic bread and served with a twice baked potato

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust and topped with a rosemary cranberry pineapple glaze, served over rice pilaf

Pan Seared Mahi Mahi

Fresh mahi mahi filet pan seared and topped with a tarragon caper cream sauce, served over asparagus spears with a side of rice pilaf  

Scallops & Wild Mushrooms

Deep sea scallops sautéed with sun dried tomatoes, portobello, shiitake and button mushrooms in a lemon sherry garlic sauce, served over pasta and finished with aged goat cheese   

Shrimp & Crabmeat Ala Romano

Jumbo shrimp and surimi crabmeat sautéed with broccoli, mushrooms, artichoke hearts and olives tossed with pasta in a light Alfredo sauce  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter