Dinner Features February 6

Vegetable Lasagna

This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Char Grilled Stockyard Steak

Angus Reserve stockyard sirloin marinated and char grilled to order, served with asparagus spears, a vegetables medley and mashed potatoes

Sesame Chicken

Boneless chicken breast with a tempura batter tossed in a Asian sweet brown sauce and served over fried rice

Chicken Cassoulet

Boneless chicken breast braised and served over white seasoned rice with a hearty bean and root vegetable stew

Sicilian Spearfish

Fresh Spearfish pan roasted and served over mashed potatoes and a pool of artichokes, banana peppers, kalamata olives 

Scallops Florentine Au Gratin

Deep sea scallops pan seared and presented over a bed of creamy spinach and fettuccini pasta, finished with gruyere cheese

Shrimp Olio

Jumbo shrimp sautéed with chorizo garlic, crushed red pepper and onions in a white wine butter sauce, served over pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter