Dinner Features March 22

Pecan Crusted Chicken

Boneless chicken breast pan seared with a pecan crust in a sherry wine sauce, topped with a fresh rosemary cranberry glaze and served over rice pilaf     

Char Grilled Stockyard Sirloin Steak

Angus Reserve Stockyard Sirloin steak char grilled to perfection, topped with garlic seared portobello mushrooms and rosemary butter, presented over garlic bread and served with a twice baked potato  

Chicken & Crabmeat Roasted Red Pepper Asiago

Boneless chicken breast and surimi crabmeat sautéed with sun dried tomatoes and zucchini tossed with pasta in a light roasted red pepper asiago cream sauce

Scallops Orzo Ala Verde

Deep sea scallops sautéed with zucchini, broccoli and braised kale tossed in a light lemon garlic white wine sauce and orzo pasta, dusted with aged goat cheese  

Shrimp Scampi

Jumbo shrimp sautéed with mushrooms, fresh spinach and onions in a garlic lemon sherry wine sauce, served over pasta and finished with asiago chees

Fresh Broiled Grouper

Fresh broiled grouper topped with a Spanish style Creole sauce, with tomatoes, corn, peppers, onions and garlic, presented over asparagus spears and served with a side or rice pilaf

 Fresh Broiled Haddock 

Fresh Haddock filet broiled with lemon pepper butter