Wednesday, April 5, 2017

Dinner Features April 5

Apple Pecan Chicken
Boneless chicken breast sautéed with apples, pecans and artichoke hearts in a sherry cream sauce, served over wild rice

Fresh Basil & Tofu Garden Vegetable Medley
Pan seared tofu with shiitake mushrooms, sun dried tomatoes, summer squash, zucchini, broccoli, olives and spinach in a garlic white wine sauce, served over white rice

Grilled Stockyard Steak
Angus Reserve stockyard sirloin steak char grilled to perfection, topped with fresh basil and portobello mushrooms, drizzled with rosemary balsamic glaze and served with a twice baked potato

Scallops Ala York
Deep sea scallops sautéed with mushrooms, artichoke hearts, tomatoes and fresh spinach in a light sherry cream sauce, served over pasta   

Garlic Lemon Shrimp
Jumbo shrimp sautéed with broccoli, sun dried tomatoes and zucchini in a garlic lemon white wine sauce, served over pasta and dusted with asiago cheese  

Fresh Broiled Mahi Mahi
Fresh Mahi Mahi filet broiled and topped with a Bermuda onion & tomato tapenade, presented over garlic basil smashed potatoes and  grilled vegetables

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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