Thursday, March 2, 2017

Dinner Features March 2nd, 2017

Chicken Bruschetta                                                                                                         

Boneless chicken breast strips sautéed with garlic, onion, grape tomato and basil in a white wine butter sauce with crustinis

Garlic Mushroom Chicken                                                                                                          

Boneless chicken breast strips breaded and pan fried served over mashed potatoes and finished with a trio of garlic sautéed mushrooms and crumbly blue cheese

Grilled Stockyard Sirloin Steak                                                                                                                        

Stockyard Sirloin steak seasoned and char grilled to perfection, served with potatoes O’brian and asparagus

St. Louis Tempura Ribs                                                                                                         

Hickory smoked pork ribs, fried and tossed in a red curry barbeque sauce and served over jasmine and curry lemon grass scented rice finished with coconut

Crab & Zucchini Scallops                                                                     

Pan seared deep sea scallops served on a crab stuffed zucchini boat and rice pilaf

Chili Salmon                                                    

Fresh salmon filet chili rubbed and pan seared served over warm spinach and bacon potato salad

Curried Shrimp                                                                                 

Jumbo shrimp sautéed and served with peppers, onions and pineapple in a creamy curry sauce over pasta   

Fresh Broiled Haddock                                                          

Fresh Haddock filet broiled with lemon pepper butter

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