Dinner Features March 19

Appetizer:

Shrimp Cocktail

Jumbo poached and chilled shrimp, served with a house made cocktail sauce

Entrees:

Mushroom Herb Chicken

Boneless chicken breast breaded and pan fried, served over gruyere orzo macaroni and cheese with a wild mushroom herb cream sauce  

Grilled Stockyard Sirloin Steak

Stockyard Sirloin steak marinated and char grilled to perfection, served with tempura asparagus and orzo macaroni and cheese

General Tso Chicken

Boneless chicken breast strips in a crispy tempura batter tossed in a sweet and spicy sauce and served over pork fried rice with broccoli

Scallops Bruschetta

Deep sea scallops pan seared and served with white rice, asparagus, charred grape tomatoes and wilted spinach in a lemon butter sauce  

Barbeque Volcano Shrimp

Jumbo shrimp marinated in Memphis barbeque sauce and grilled, served with onion rings and garlic mashed potatoes     

Mahi Mahi Pita Taco

Chili battered strips of mahi mahi served with shredded lettuce, tomatoes, onions and a house made tartar sauce, served on toasted pita

Tuscan Stuffed Shrimp

Jumbo shrimp stuffed with bacon, spinach, artichokes and feta cheese served over a garlic potato cake with a light garlic sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter