Tuesday, November 21, 2017

Dinner Features November 21


Montréal Grilled Stockyard Sirloin
10oz Angus Reserve Stockyard Sirloin Steak char grilled with Montréal seasonings, topped with a rosemary basil portobello burgundy sauce and aged goat cheese, served with a twice baked potato              

Chicken & Broccoli Aglio E Olio
Boneless chicken breast sautéed with broccoli, zucchini, spinach, mushrooms and olives in a garlic olive oil white wine sauce, tossed with pasta and finished with asiago cheese

Herb Crust Chicken
sautéed in lemon and white wine, topped with a sun dried tomato caper tarragon sauce and presented over grilled zucchini, onions and sweet red peppers with a side of rice    

Spanish Scallops
Deep sea scallops sautéed with jalapenos, sweet corn, tomatoes, peppers and onions in a spicy white wine tomato broth, served over rice

Seafood Alfredo Primavera
Jumbo shrimp, surimi crabmeat and fresh mussels sautéed with mushrooms and a garden vegetable medley tossed with pasta in a light alfredo sau

Pan Seared Salmon
Fresh salmon filet pan seared and topped with an apple onion rosemary glaze, presented over asparagus spears and served with a side of rice  

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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