Monday, March 20, 2017

Dinner Features March 20

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

BLT Stuffed Chicken
Boneless chicken breast stuffed with bacon, lettuce and tomatoes, served over three cheese scalloped potatoes with a sage cream sauce   

Hickory Grilled Stockyard Sirloin Steak
Stockyard Sirloin steak hickory marinated and char grilled to perfection, served with buttered broccoli and garlic parmesan frites

Hunan Chicken
Boneless chicken breast strips stir fried with broccoli, onion, red bell peppers and scallions in hoisin sauce, served over white rice   

Scallops & Crab
Deep sea scallops pan seared with surimi crabmeat, bacon, spinach and artichokes served over buttered mashed potatoes   

Shrimp French
Jumbo shrimp dipped in an egg batter and sautéed in a sherry lemon butter sauce, served over pasta

Mahi Mahi L’Orange
Fresh mahi mahi filet pan seared and served with orange butter, presented over bacon mashed and lemon scented asparagus spears

Shrimp & Biscuits
Jumbo shrimp pan roasted and served with garlic mashed potatoes and cheddar biscuits, finished with Creole country gravy

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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