Dinner Features March 21

Chicken & Sausage Orzo

Boneless chicken breast and bratwurst sausage sautéed with tomatoes, onions and braised kale tossed with orzo pasta in a garlic parmesan sauce  

Montréal Grilled Stockyard Sirloin Steak

Angus Reserve Stockyard Sirloin steak char grilled with Montréal seasonings, topped with a portobello Bermuda onion demi glaze and served with a twice baked potato  

Chicken & Crabmeat Ala Romano

Boneless chicken breast sautéed with surimi crabmeat, mushrooms, olives, broccoli and artichoke hearts in a garlic white wine sauce, tossed with pasta    

Roasted Red Pepper Basil Scallops Alfredo

Deep sea scallops sautéed with mushrooms, spinach and zucchini in a roasted red pepper basil Alfredo sauce, tossed with pasta    

Spicy Shrimp du Chef

Jumbo shrimp sautéed with bacon, corn, peppers and onions in a spicy garlic sauce, served over rice

Stuffed Mahi Mahi

Fresh broiled mahi mahi filet stuffed with goat cheese, artichoke hearts, basil and tomatoes topped with a lemon herb cream sauce and presented over fresh asparagus spears with a side of rice pilaf  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter