Monday, November 6, 2017

Dinner Features November 6

Kung Pao Crispy Chicken
Crispy breaded chicken tossed in a sweet and sour sauce with mushrooms, onions, peppers, celery and scallions served over steamed white rice

Chicken Cordon Bleu Stack
Pan seared chicken breast stuffed with ham and Swiss cheese served over mashed potatoes and asparagus spears finished with a supreme sauce

Grilled Stockyard Sirloin
10oz Angus Reserve Stockyard Sirloin Steak char grilled to order, served with a creamy horseradish sauce, a butternut squash medley and mashed potatoes with gravy             

Scalloped Scallops
Deep sea scallops pan seared with ham, onion and garlic in an asiago cheese cream sauce over pasta 

Autumn Shrimp Stir Fry
Jumbo shrimp stir fried with butternut squash, yellow squash, zucchini and red onion in a white wine butter sauce, served over pasta

Striped Bass Cassoulet
Fresh striped bass pan seared and served over a bed of potato and ham bean stew with a variety of root vegetables, finished with a hearty brown sauce

Fresh Broiled Haddock
Fresh Haddock filet broiled with lemon pepper butter

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