Dinner Features April 26

Jerk Chicken

Boneless chicken breast pan seared with a jerk crust served over fresh pineapple and garden vegetables in a light teriyaki sauce, served over rice pilaf  

Asiago Basil Chicken

Boneless chicken breast sautéed with fresh spinach, mushrooms and sun dried tomatoes in a light asiago cream sauce, tossed with pasta

Grilled Stockyard Sirloin Steak

Angus Reserve stockyard sirloin steak char grilled with Montréal seasonings, topped with grilled onions and aged goat cheese, and presented with a twice baked potato    

Grilled Swordfish

Fresh swordfish char grilled and topped with a tomato caper olive tapenade, served with fresh asparagus spears and a side or rice pilaf

Garlic Seafood

Deep sea scallops, grouper, surimi crabmeat and chopped clams sautéed in a garlic white wine sauce, served over pasta and dusted with asiago cheese    

Shrimp du Chef 

Jumbo shrimp sautéed with mushrooms, onions, sweet red peppers and fresh spinach in a garlic sherry wine sauce, served over pasta and dusted with asiago cheese

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter