Dinner Features March 25

Chicken Cordon Bleu

Boneless chicken breast stuffed with smoked ham, Swiss cheese and spinach served with mirepoix mashed potatoes, finished with a supreme sauce      

Char Grilled Stockyard Sirloin Steak

Angus Reserve Stockyard Sirloin steak seasoned and char grilled to perfection, served with beer battered fries and asparagus topped with A1® onions and mushrooms

Lemon Caper Chicken Cutlet

Boneless chicken breast breaded and pan fried presented over garlic bacon mashed potatoes and finished with a lemon caper butter sauce  

Scallops & Crab Flan

Deep sea scallops pan seared and served with a spinach goat cheese and crabmeat flan, finished with a vegetable tomato broth   

Sesame Shrimp

Jumbo shrimp in a crisp tempura batter tossed in a sweet and spicy brown sauce, served with an udon noodle stir fry and tempura broccoli sticks  

Blackened Grouper

Fresh blackened grouper presented over seasoned white rice with broccoli and a French quarter remoulade 

Potato Crusted Monkfish

Fresh monkfish pan seared with a potato crust, presented over garlic bacon mashed potatoes and finished with a scallion corn cream sauce

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter