Dinner Features April 18

Chicken Portobello

Boneless chicken breast sautéed with portobello mushrooms and sun dried tomatoes in a garlic Madeira demi-glace, served with a side of rice pilaf

Coconut Pecan Chicken

Boneless coconut crusted chicken breast pan seared with pecans in a sherry cream sauce, served over pasta

Café Stockyard Steak

Angus Reserve stockyard sirloin steak char grilled to order, topped with sautéed onions and fresh spinach, presented with pesto potato salad  

Scallops O’Brien

Deep sea scallops sautéed with mushrooms, spinach, artichoke hearts and tomatoes in a basil sherry cream sauce, served over pasta 

New Orleans Summer Stew

Jumbo shrimp, chorizo sausage and pulled pork sautéed with jalapenos, sweet corn, tomatoes, peppers and onions and served over rice in a spicy tomato broth

Stuffed Salmon

Fresh broiled salmon filet stuffed with surimi crabmeat, spinach and sun dried tomatoes topped with an herb ranch sauce and presented over asparagus spears, served with a side of rice pilaf  

Fresh Broiled Haddock 

Fresh Haddock filet broiled with lemon pepper butter