Dinner Features February 2nd, 2017

Appetizer:

Barbeque Pork Tater Poutine                                                                                                                          

Tater tots with pulled pork, barbeque sauce, caramelized onions and melted cheddar cheese.

         Entrees:

Grilled Stockyard Steak                                                                                                                          

Angus Reserve stockyard sirloin char grilled to order served with red hot and blue cheese smothered potato wedges and asparagus.

Stuffed Chicken        

Boneless chicken breast stuffed with chorizo, spinach and mozzarella cheese over mashed potatoes with a red pepper coulis.  

Bruschetta Chicken   

Boneless chicken breast strips sautéed with basil, garlic and tomatoes in a white wine butter sauce over pasta served with garlic butter toast points.

Scallops Kennedy                                                                                                                 

Deep sea scallops pan roasted served on a bed of wilted spinach, bacon and topped with melted asiago cheese with rice pilaf.

Banana Pepper Shrimp                                              

Jumbo shrimp sautéed with tomato, banana peppers and Spanish olives tossed in pasta with a creamy garlic white sauce.

Seared Spearfish                                                          

Fresh Spearfish pan seared over Dutch style mashed potatoes and orange brussel sprouts.

Fresh Broiled Haddock                                                

Fresh Haddock filet broiled with lemon pepper butter.