Dinner Features April 25

New Orleans Creole

Boneless chicken breast, chorizo sausage and surimi crabmeat sautéed with sweet corn, black beans, peppers and onions in a spicy garlic tomatoes sauce, served over rice pilaf

Chicken Hawaiian

Boneless chicken breast sautéed with fresh pineapple and mixed garden vegetables in a teriyaki stir fry sauce, served over rice   

Roasted Red Pepper Chicken Cheddar Focaccia

Boneless chicken breast grilled and topped with cheddar cheese and roasted red peppers, presented on focaccia bread with a side of barbeque sriracha sauce, served with bacon macaroni salad   

Grilled Stockyard Sirloin Steak

Angus Reserve stockyard sirloin steak char grilled with a garlic herb dry rub, topped with a portobello Marsala sauce and presented over grilled vegetables, served with a twice baked potato    

Scallops du Chef

Deep sea scallops sautéed with fresh spinach, tomatoes, artichoke hearts and asparagus in a garlic lemon sherry wine sauce, served over pasta and dusted with asiago cheese    

Pan Seared Mahi Mahi

Fresh mahi mahi pan seared and topped with a fresh rosemary caper olive tapenade, served over asparagus spears with a side of rice pilaf   

Shrimp & Broccoli Alfredo

Jumbo shrimp sautéed with broccoli and sun dried tomatoes in a light Alfredo sauce tossed with pasta

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter