Saturday, April 8, 2017

Dinner Features April 8th

Szechwan Chicken  Spicy pan seared chicken breast over stir fried yellow rice with peppers, onions, broccoli and mushrooms.  

Wild Mushroom Chicken Sautéed chicken breast over a wild mushroom stuffing with a rosemary sausage gravy. 

Banana Pepper Stockyard Steak Angus Reserve stockyard sirloin steak char grilled to perfection, topped with a banana pepper aioli,  served with mashed potatoes and broccoli.

Sea Scallop Casino Sautéed Sea Scallops tossed with ham, bacon, onions and clams, served over pasta, topped with bread crumbs.    

Shrimp & Crab Manicotti Pan seared jumbo shrimp served over a crab manicotti with a scallion cream sauce.   

Pineapple Swordfish Grilled swordfish over garlic mashed potatoes topped with a pineapple salsa and served with fresh broccoli. 

Salmon Florentine Pan seared Salmon filet over buttered mashed potatoes, finished with tomatoes, garlic artichokes and spinach.

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