Dinner Features August 21

Appetizer: 

Zuppa di Mussels

Fresh mussels pan roasted with onions, garlic and fresh basil in a white wine butter sauce

Entrees:

Grande Burrito

Tender stewed chicken with peppers, onions, rice and pepper jack cheese wrapped up in a flour tortilla and served over a marinated three bean salad  

Hunan Chicken

Boneless chicken breast pan seared with broccoli, mushrooms, scallions, garlic, peppers and onions in an Asian brown sauce, served over fried rice  

Grilled Stockyard Steak

Angus Reserve beef stockyard sirloin steak seasoned and char grilled to perfection, finished with bleu cheese mushrooms and served with fried potato wedges and asparagus spears

Scallops Bruschetta

Deep sea scallops pan seared with grape tomatoes, onions, garlic and fresh basil in a white wine butter sauce, served over pasta and finished with asiago cheese  

Blackened Salmon

Fresh salmon filet pan seared with blackening spices, served with chipotle mayonnaise, grilled asparagus spears and honey butter mashed potatoes  

Shrimp Primavera

Jumbo shrimp sautéed with broccoli, mushrooms and peppers in an asparagus cream sauce, served over pasta   

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter