Tuesday, March 7, 2017

Dinner Features March 7

Sesame Curry Chicken
Boneless chicken breast sautéed with shiitake mushrooms and garden vegetables in a sesame curry sauce, served over rice pilaf   

Grilled Stockyard Steak
Angus Reserve Stockyard Sirloin steak seasoned and char grilled to order, topped with a burgundy portobello balsamic sauce and finished with crumbly bleu, presented with a twice baked potato 

Herb Crust Chicken
Boneless chicken breast pan seared in an herb crust with garlic and white wine,  topped with a basil cucumber tomato relish and presented over rice pilaf   

Walnut Crusted Mahi Mahi
Fresh mahi mahi filet pan seared with a walnut crust, finished with an apple cinnamon glaze and served with wild rice and fresh asparagus spears

Haddock Florentine
Fresh haddock dipped in a light egg batter and sautéed with lemon, sherry and parmesan, served over pasta with fresh spinach and dusted with asiago cheese     

Caribbean Jerk Seafood Stew
Jumbo shrimp, scallops, surimi crabmeat and chopped clams sautéed with peppers and onions in a spicy jerk seasoned tomato sauce, served over rice pilaf

Fresh Broiled Haddock 
Fresh Haddock filet broiled with lemon pepper butter

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