Dinner features February 20

Texas Char Grilled Stockyard

Angus Reserve Beef Stockyard sirloin steak char grilled to perfection, finished with a southwestern barbeque mushroom onion sauce and melted mozzarella cheese, served with a twice baked potato   

Chicken Piccata

Boneless chicken breast sautéed with mushrooms, olives, artichoke hearts and fresh spinach in a lemon garlic sherry wine sauce, served over pasta  

Walnut Herb Crusted Mahi Mahi

Fresh mahi mahi filet pan seared in a walnut herb crust, topped with an apple onion basil sauce, presented over rice and finished with aged goat cheese

Pan Seared Red Snapper

Fresh red snapper filet pan seared and topped with a citrus corn fruit relish, served over asparagus spears with a side of rice   

Scallops Burgundy

Deep sea scallops sautéed with Portobello mushrooms, zucchini and sun-dried tomatoes in a burgundy wine sauce, served over rice

Shrimp Florentine

Jumbo shrimp sautéed with spinach, broccoli and sun-dried tomatoes served with pasta tossed in a blush alfredo

 

Fresh Broiled Haddock

Fresh Haddock filet broiled with lemon pepper butter