Wednesday, June 28, 2017

Dinner Features June 28

Fresh Basil & Vine Tomato Plate
Layers of fresh basil, vine ripe tomatoes and fresh mozzarella cheese with cracked black peppercorns, drizzled with basil oil and balsamic vinegar

Herb Crust Chicken
Boneless chicken breast pan seared in an herb crust with a Dijon wild mushroom sauce, presented over fresh asparagus spears with a side of rice pilaf

Chicken Santa Fe
Boneless chicken breast sautéed with chorizo sausage, black beans, tomatoes, peppers and onions in a zesty lime sherry sauce, served over rice and garnished with fried tortilla

Grilled Stockyard Steak Fromage
Angus Reserve beef stockyard sirloin steak seasoned and char grilled to perfection, topped with melted crumbly bleu cheese and drizzled with a balsamic glaze, served with roasted sweet potatoes

Scallops Provençal
Deep sea scallops sautéed with mushrooms, onions, olives, tomatoes and sweet peppers in a garlic white wine sauce, served over pasta and dusted with asiago cheese  

Shrimp Key West
Jumbo shrimp sautéed with fresh pineapple, mushrooms, tomatoes, artichoke hearts and scallions in a garlic sherry wine sauce, served over pasta   

Stuffed Salmon
Fresh broiled salmon filet stuffed with surimi crabmeat, spinach, artichokes and aged goat cheese, topped with a roasted red pepper basil sauce and presented over grilled vegetables with a side of rice        

Vegetable Lasagna
This vegetarian lasagna is made with pasta, fresh vegetables, tofu and marinara sauce, served with a salad

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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