Dinner Features May 16

Zucchini Citrus Chicken

Boneless chicken breast sautéed with zucchini, oranges, onions and tomatoes in a garlic zesty lemon white wine sauce, served over rice pilaf    

Herb Crust Chicken

Boneless chicken breast pan seared with an herb crust and topped with an apple rosemary Florentine sauce, served with a side of rice pilaf

Grilled Stockyard Steak

Angus Reserve beef stockyard sirloin steak char grilled to perfection, presented with grilled squash and onions, finished with a pecan goat cheese butter and served with a twice baked potato

Fresh Broiled Salmon

Fresh salmon filet broiled with a granola crust and topped with a strawberry basil sour cream, presented over asparagus spears with a side of rice pilaf

Scallops Dijon

Deep sea scallops sautéed with mushrooms, summer squash, sun dried tomatoes and broccoli in a Dijon caper tarragon sauce, served over pasta  

Shrimp Provençal

Jumbo shrimp sautéed with mushrooms, peppers, onions, olives and tomatoes in a white wine garlic basil sauce, served over pasta and dusted with asiago cheese  

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter