Dinner Features March 9th, 2017

Bistro Style Stockyard Steak                                                                                                               

Angus Reserve Stockyard Sirloin steak seasoned and char grilled to order, topped with melted fresh mozzarella, tomatoes and fresh basil over garlic bread then drizzled with balsamic glaze

Pan Seared Walnut Crust Chicken                                                                              

Walnut crusted boneless chicken breast pan seared with apples and onions over rice

Chicken Rossa over Pasta                                                 

Sautéed chicken breast with mushrooms, tomatoes, olives and artichoke hearts in a garlic basil white wine marinara sauce over pasta dusted with asiago cheese

Shrimp and Wild Mushrooms                                         

Sautéed Jumbo shrimp in a goat cheese sherry cream sauce with button, shitake and portabella mushrooms over pasta

Fresh Broiled Stuffed Salmon over Asparagus      

Fresh broiled salmon filet in white wine lemon stuffed with spinach, sundried tomatoes and aged goat cheese topped with a caper tarragon cream sauce and served with a side of rice

Scallops and Crabmeat Primavera Alfredo tossed with

Sautéed scallops with surimi crab meat and garden vegetables in a lite alfredo sauce tossed with pasta

Fresh Broiled Haddock                                                 

Fresh Haddock filet broiled with lemon pepper butter