Friday, February 3, 2017

Dinner Features February 3rd, 2017

Chicken French                                                                                        
Egg battered chicken breast pan roasted in a beurre blanc served over pasta.      

Chicken Primavera    
Sautéed chicken breast strips with garlic, peppers, onions, mushrooms and zucchini in a creamy alfredo.     

Autumn Pork Chop 1
10oz bone in pork chop served with caramelized onions and finished with an apple au jus with a side of seasoned stuffing.

Roasted Spearfish                                                                   
Pan roasted Spearfish served over garlic mashed potatoes and asparagus finished with a natural pan sauce.
Grilled Stockyard Sirloin    
Seasoned  char grilled Stockyard Sirloin Steak served with bacon mashed potatoes, asparagus and a homemade Kansas City ketchup.
Scallops Bocca Teir   
Pan seared diver scallops served over rice pilaf and a bocca teir of seasoned vegetables.
Shrimp Scampi    
Sautéed Jumbo shrimp in a lemon garlic butter sauce served over pasta.
Fresh Broiled Haddock      
Fresh Haddock filet broiled with lemon pepper butter.   

Fish Fry    
Your choice of breaded or crispy beer battered fresh Haddock filet.

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