Thursday, March 23, 2017

Dinner Features March 23

Chicken & Biscuits
Boneless chicken breast deep fried in a buttermilk batter and served over mashed potatoes with biscuits and hodge podge gravy    

Char Grilled Stockyard Sirloin Steak
Angus Reserve Stockyard Sirloin steak seasoned and char grilled to perfection, served with cottage fries, asparagus spears and a honey mustard bacon aioli

Garlic Ginger Chicken
Boneless chicken breast sautéed in garlic, fresh ginger and lemon grass with peppers, onions and mushrooms, served over jasmine rice   

Scallops & Crab Newburg
Deep sea scallops pan seared and served over white rice in a sherry crab cream sauce with fresh grape tomatoes and basil

Bacon Shrimp
Jumbo shrimp sautéed with bacon, spinach, onions, scallions and garlic in a white wine butter sauce, served over pasta and finished with herb toasted bread crumbs   

Cornmeal Crusted Grouper
Fresh grouper filet pan fried with a cornmeal crust, served over herb mashed potatoes in a house made tartar sauce with a side of asparagus spears  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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